Pinto Bean and Beef Stew

1. Place pinto beans into a pot and cover with several inches of cool water; let soak, 8 hours to overnight.

2. Drain beans and add fresh water to cover. Bring to a boil; reduce heat and let simmer until beans are soft, 40 to 45 minutes.

3. While beans are cooking, heat a large skillet over medium-high heat. Cook and stir ground beef with seasoned salt in the hot skillet until browned and crumbly, 5 to 7 minutes. Remove from heat and set aside.

4. Heat olive oil in a skillet over medium heat. Add onion and saute until soft, translucent, and starting to brown, about 5 minutes. Add garlic and saute for 2 minutes more. Add cumin, dried cilantro, and Mexican oregano and saute for 1 minute more.

5. Drain beans. Mix with browned beef, onion mixture, diced tomatoes, chicken broth, 1 cup water, and tomato paste in a heavy stockpot. Simmer over low heat for 45 minutes, adding more water as needed to achieve desired consistency for the stew.

6. Add green onion, cilantro, and lime juice. Serve hot.

Cook's Notes:

Could be made in a pressure cooker or slow cooker with slight modifications.

Soak pinto beans overnight according to individual package instructions.