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Chipotle Beef Stew on Mexican Pot Beans

yield: 4 total time: 55 minutes
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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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