Chipotle Beef Stew on Mexican Pot Beans
yield: 4
total time: 55 minutes
Ingredients
- 2 cups dried pinto beans or a similar pink or red bean, soaked overnight
- water to cover by 2 inches
- 1 yellow onion or white, chopped
- 6 cloves garlic minced
- 2 tablespoons bacon grease
- 1 teaspoon sea salt plus more to taste
- 9 ounces bacon chopped
- 2 pounds stew meat boneless, such as chuck, cubed
- 12 ounces lager preferably Mexican
- 1 cup chicken stock
- 2 bay leaves
- 4 chipotle peppers in adobo sauce canned, minced
- 1 tablespoon sea salt
- 1 1/2 teaspoons ground black pepper
- crumbled bacon
- chopped cilantro
- green onions chopped, green part only
- lemon wedges
- queso fresco crumbled
- diced avocado I forgot
- flour tortillas warm
Nutrition
- Calories : 1150 calories
- Carbohydrate : 23 grams
- Cholesterol : 220 milligrams
- Fat : 92 grams
- Fiber : 3 grams
- Protein : 50 grams
- SaturatedFat : 35 grams
- Sodium : 3240 milligrams
- Sugar : 3 grams
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