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Ingredients

2 pounds dry pinto beans 1 ½ pounds ground beef 1 (10 ounce) package frozen bell pepper, celery, and onion blend (such as Pictsweet® Farms Seasoning Blend) 1 medium onion, chopped 1 (16 ounce) can chicken broth 1 (10 ounce) can diced tomatoes and green chiles (such as RO*TEL®) 3 tablespoons real bacon bits 2 tablespoons Creole seasoning (such as Tony Chachere's®) 1 tablespoon minced garlic 3 teaspoons salt 3 teaspoons ground black pepper 1 teaspoon ground cumin 1 teaspoon prepared yellow mustard 1 pinch red pepper flakes 4 cups water to cover

Nutrition Info

483.3 calories carbohydrate: 64.2 g cholesterol: 45.3 mg fat: 10.3 g fiber: 16.1 g protein: 33.6 g saturatedFat: 3.6 g servingSize: - sodium: 1453.9 mg sugar: 2.6 g transFat: : - unsaturatedFat: : -

Directions

Place pinto beans into a large container and cover with several inches of cool water, let soak, 8 hours to overnight.
Heat a large skillet over medium-high heat. Cook and stir ground beef with vegetable blend and onion until beef is browned and crumbly, 5 to 7 minutes. Drain and discard grease.
Combine the beef mixture and pinto beans in a large pot. Stir in chicken broth, tomatoes, bacon bits, Creole seasoning, garlic, salt, black pepper, cumin, mustard, and red pepper flakes. Add enough water to cover. Simmer until beans are tender, adding more water as needed, 3 to 4 hours.

Recipe Yield

10 servings

Recipe Note

My mother made this recipe for pinto beans with ground beef for us as kids and I have used it many times in feeding my 4 boys. When the space shuttle fell, our small town filled up overnight with searchers for the space shuttle debris, and this is one of the recipes that I used to help feed the masses. It was a hit every time. We served it with cornbread and a side salad for a complete meal or over a bed of rice. My mom would top off a bowl of this with homemade sweet salsa. Yum!

Alternatives to this recipe

MammaK's Pinto Beans with Ground Beef

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