6
Servings
Prep Time
20 Min
Cook Time
110 Min
  • 2 cups (about 3/4 pound) dried pinto beans
  • 6 cups water
  • 1 1/2 cups coarsely chopped white onion, plus extra for garnish
  • 2 cloves garlic, coarsely chopped
  • 1/4 pound sliced bacon, cut into small pieces
  • 1 pound sirloin steak or flap meat, cut into 1/2-inch cubes
  • 2 tablespoons MAGGI Granulated Beef Flavor Bouillon, divided
  • WHERE TO BUY
  • 1/4 cup finely chopped cilantro, plus extra for garnish
  • 1 avocado, pitted, peeled and cubed (optional)
  • Lime wedges
Step 1
<b>SOAK</b> beans overnight according to package directions; drain. Combine beans, water, 1 1/2 cups onion and garlic in soup pot. Bring to a boil. Reduce heat to low; cover. Cook for 1 1/2 hours or until beans are tender. Drain, reserving cooking broth. Add enough additional water to cooking broth to total 3 cups.<BR><BR><b>FRY</b> bacon in large skillet until crisp; remove from skillet. Add beef and <i>1 tablespoon</i> bouillon to same skillet; cook for 3 to 4 minutes or until no longer pink.<BR><BR><b>RETURN</b> beans to soup pot. Add beef, bacon, 1/4 cup cilantro, <i>remaining 1 tablespoon</i> bouillon and bean broth, leaving any sediment behind. Bring mixture to a boil. Boil for 5 minutes. Serve topped with chopped onion, chopped cilantro, avocado and lime wedges.

Nutrition Information

331.42 Kcal

  • calcium

    93.63 Milligrams

  • protein

    27.92 Grams

  • iron

    4.98 Milligrams

  • carbohydrates

    35.41 Grams

  • sugar

    4.31 Grams

  • fiber

    19.61 Grams

  • sodium

    1017.27 Milligrams

  • fat

    15.98 Grams

  • saturedfat

    5.92 Grams

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