Texas Souper Pintos
(Serve on hot dogs, in taco shells, or as the sauce for Texas Lasagna)


1 pound dried pinto beans

5 cups water

1 large onion, chopped

2 large jalapeno peppers, seeded and chopped

1 (1.4-ounce) envelope taco seasoning mix

1/2 teaspoon salt

1 tablespoon sugar

1 teaspoon ground cumin

1 tablespoon chili powder

2 (14-1/2-ounce) cans Mexican-style stewed tomatoes

2 pounds ground chuck


Place beans in Dutch oven. Cover with water 2 inches above beans; bring to a boil. Boil 2 minutes; remove from heat and let stand 1 hour. Drain and return to Dutch oven. (Note: Or, you can soak beans over night in water and get the same result)

Add 5 cups water and next 8 ingredients to Dutch oven; bring mixture to a boil. Add ground chuck, stirring to crumble.

Cover, reduce heat, and simmer, stirring occasionally, 1 hour and 30 minutes. Uncover and simmer 30 minutes or until beans are tender.

Yield: 10 cups