Pinto Bean and Ground Beef Stew

My Favorite Weeknight Comfort Food: Pinto Bean and Ground Beef Stew

As a busy working mom, finding time to cook a healthy and delicious meal can feel like a Herculean task. Between school pick-ups, soccer practice, and work deadlines, the last thing I want is to spend hours in the kitchen. That’s why I’ve developed a love for quick, easy, and flavorful recipes that don’t compromise on taste or nutrition. This Pinto Bean and Ground Beef Stew is my go-to weeknight dinner, and I'm thrilled to share it with you.

The beauty of this stew lies in its simplicity. It’s packed with protein from the ground beef and fiber from the pinto beans, making it a satisfying and wholesome meal. The vibrant flavors from the Mexican oregano, cumin, and cilantro add a delightful kick, while the fresh lime juice provides a zesty finish. It's a recipe that’s both hearty and refreshing, perfect for any season. What’s even better? This stew is incredibly adaptable. Feel free to experiment with different spices and vegetables to create your own unique variations. I often add bell peppers or carrots for extra sweetness and nutrients. The key is to let your creativity shine and enjoy the process of cooking.

This recipe is more than just a meal; it's a reminder to myself that even amidst the chaos of daily life, I can still find time to nurture myself and my family with delicious, homemade food. It’s a testament to the power of simple ingredients and a little bit of love, transforming ordinary ingredients into an extraordinary experience. The warm aroma filling my kitchen as it simmers is a welcome reminder of comfort and home. And the happy faces around my dinner table, savoring each spoonful, are the ultimate reward.

Beyond its convenience, this stew is also incredibly budget-friendly. Ground beef is a relatively inexpensive protein source, and pinto beans are a pantry staple that's both affordable and nutritious. I often make a double batch on the weekend and freeze half for a quick meal during a busy week. This allows me to maximize my time and ensures that we always have a healthy and delicious meal on hand.

I hope this recipe becomes a staple in your kitchen as much as it is in mine. It's a perfect example of how simple and delicious home cooking can be, even when time is of the essence. So, gather your ingredients, put on your favorite music, and enjoy the satisfying experience of creating a meal that nourishes both your body and soul.

Beyond the practical aspects of ease and affordability, this stew also holds a special place in my heart. It reminds me of simpler times, of cozy nights spent around the kitchen table with family, and of the comfort food that always seemed to bring everyone together. It’s a recipe that transcends mere sustenance; it's a connection to tradition, a taste of home, and a reminder of the importance of slowing down and savoring life's simple pleasures. The comforting warmth of the stew, the lively conversation, and the shared smiles are memories I cherish.

And finally, don't hesitate to experiment with this recipe! Add different vegetables, different spices—make it your own. That's the beauty of cooking: it’s a journey of discovery and self-expression. Each time you make this stew, it will be slightly different, reflecting your own unique culinary creativity and the ingredients that you have on hand. The process of cooking shouldn't be rigid; it should be fun and adaptable to your individual needs and preferences. That is what makes it truly special and personal.

Step-by-step

• Put 1 cup dried pinto beans in pressure cooker with 2 tsp. olive oil, add water to fill pressure cooker half full, lock lid, and pressure cook at high pressure 15 minutes. (Start to time after high pressure is reached.)
• Turn off heat and let pressure release naturally (about 15 minutes.)
• When all pressure is released, drain beans into colander, reserving 1 cup bean cooking liquid. (You can also use 2 cans pinto beans, rinsed well in a colander placed in the sink, then drained.)
• While beans are cooking, heat 2 tsp. olive oil in large heavy frying pan, add ground beef and season with Spike seasoning, then saute until beef is well-browned, breaking apart with back of the turner as it cooks.
• When it's well browned, remove beef to a bowl.
• Heat 2 tsp. more olive oil in frying pan, then add onion and saute about 5 minutes, or until onion is starting to brown.
• Add minced garlic and saute 2 minutes more, then add Mexican oregano, cumin, and dried cilantro and saute about 2 minutes more.
• When beans have finished cooking and been drained into a colander, add cooked ground beef to pressure cooker, followed by onion/garlic/herb mixture.
• Add chicken stock to frying pan and simmer a minute, scraping off any browned bits and adding that liquid to pressure cooker, along with 1 cup reserved bean cooking liquid (or water, if using canned beans.)
• Add beans, tomato paste and can of tomatoes to pressure cooker.
• Lock lid and pressure cook for 2 minutes at high pressure. (Start to time after high pressure is reached.)
• Turn off heat and let pressure release naturally, about 15 minutes.
• When pressure is released, add sliced green onion, chopped fresh cilantro, and lime juice, turn heat on and cook with lid off for about 5 minutes.
• Serve hot, with additional chopped cilantro to add at the table if desired.