Created by dienia b on November 19, 2019
Step 1: Rinse and sort dried pinto beans removing any debris.
Step 2: Place the beans in a 8 quart soup pot and cover with cold water by at least one inch.
Step 3: Cover with a lid and soak overnight.
Step 4: When ready to cook
Step 5: Heat on medium and bring to a boil. Lower heat to maintain a simmer and cook until the beans are tender, but not soft; about 45 minutes.
Step 6: Add water if needed during cooking to keep most beans covered.
Step 7: Add the canned diced tomatoes and cover the pot with a tight fitting lid, and reduce the heat to low.
Step 8: In a large skillet,
Step 9: Warm the vegetable oil over medium heat.
Step 10: Once shimmering, add the green peppers and sauté for five minutes.
Step 11: Add the onion and cook until tender, stirring often.
Step 12: Push the peppers and onions aside making a hole in the center of the pan. Add the minced garlic and sauté for 30 seconds.
Step 13: Pour the pepper mixture into the beans and add the parsley.
Step 14: Return the skillet to the heat and add the butter.
Step 15: Once melted add the beef and pork and cook 15 minutes
Step 16: Add chili powder
Step 17: Simmer 10 minutes ,dont burn
Step 18: Add rest of spices
Step 19: Pour into beans and cook covered 1 hour
Step 20: Uncover
Step 21: Simmer ,cook 1/2 hour stirring so doesn't burn