by Brian Vandenbroek

Created on: November 24, 2010

As a bachelor, one of my favorite things to do in the kitchen is to make a pot of something that will feed and nourish me for a few days. I fell in love with this dish after finding it in a southwestern American cookbook. After making the dish a few times out of the book, I came up with this variation so I could get some more veggies when I make the dish.

1 lb dry pinto beans

3 cups beef broth

½ cup strong coffee

¼ cup ketchup

1 can diced tomatoes

2 Tbsp chilli powder

2 tsp oregano

2 tsp cumin

1 Tbsp brown sugar

1 large onion, chopped fine

1 red bell pepper, chopped fine

2 cloves garlic, minced

3 ripe tomatoes, chopped fine

1-2 jalapenos finely chopped

1 lb lean ground beef

Put pinto beans in a large saucepan with beef broth, coffee, ketchup, and canned tomatoes. Bring to a boil over high heat. Reduce heat. Add seasonings, vegetables, and brown sugar. Allow beans to simmer 3 hours or until tender.

While beans are simmering heat a skillet over medium high heat. Add ground beef and cook until browned. Using a slotted spoon, remove beef to a bowl and set aside.

After beans have been simmering for two hours remove lid and add ground beef. Taste sauce and adjust seasonings, as necessary. If the sauce seems to be too thin, leave the lid off for the last hour. When the beans are cooked, the sauce should have thickened to the consistency of gravy. If the sauce is too thick, add 1 cup of water and allow the beans to finish simmering.

If you want to switch it up a little, cook two or three strips of bacon until crisp and crumble them into the pot as the beans simmer. Or you could add ¼ cup of barbecue sauce and a couple tablespoons of molasses to accentuate the dish.

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