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I’ve been making Steak and Pinto Beans since my husband and I first married. It’s one of our family favorites. There’s really nothing fancy about this dish. It’s quick and simple, yet makes a satisfying meal for my Meat-and-Potato-Loving husband.
Oddly enough, our daughters and I probably enjoy this recipe even more than him. We crave it on a regular basis. It’s so easy to make. Perfect for a weeknight dinner when you want something quick and filling.
Ingredients for Skillet Fiesta Chicken
(See the full recipe at the bottom of this post.)
Tips on Making this Dish
Begin by gathering your ingredients so that you have everything close at hand on the counter or table.
This recipe requires two pounds of round steak, one of the less expensive types of meat to purchase. Thinly slice it across the grain for ultimate tenderness. You could also use venison steak or roast for this dish.
Season steak pieces with kosher salt and freshly ground black pepper and then sear it in a hot cast iron skillet with vegetable oil and butter to brown on both sides.
Then pour on the Pinto Beans and bring the beans to a boil.
Pinto Beans are for Cowboys
You could try other types of beans. Red Kidney. Black. Even Cannellini or Navy. But we like Pinto beans the best for this dish. You might even call this a Cowboy Dinner.
When you add the beans to the steak, be sure to include the juice. That’s what makes this dish so yummy!
Add in some dried minced onion and dried parsley for a little extra seasoning. Cover and simmer for 15-20 minutes until the bean juice thickens. Be sure to allow time for the water to cook out of the sauce to make a nice thick gravy. That’s when you know it’s done.
Add more kosher salt and freshly ground black pepper as desired. This recipe will serve 4 people.
Cooking on a Camp Dutch Oven
If you can cook a dish in a cast iron skillet, you can make it in a Camp Dutch Oven. To prepare Steak and Pinto Beans in a Camp Dutch Oven, simply follow the directions, but use a Camp Dutch oven (with feet) directly on camp fire coals (not open fire) or charcoal coals. Coal on top of the oven is not necessary for this dish.
See this post from Fresh off the Grid for more Camp Dutch Oven Cooking Tips.
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Steak and Pinto Beans
(As an Amazon Associate, I earn from qualifying purchases.)
Ingredients
- 2 pounds round steak (thinly sliced across the grain)
- 3 tablespoons vegetable oil
- 2 tablespoons butter
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 27 oz pinto beans (Do not drain)
- 1 tablespoon dried parsley
- 2 teaspoons dried minced onion
Instructions
- Gather your ingredients so that you have everything close at hand on the counter or table. Using a sharp knife and cutting board, thinly slice the steak across the grain to make bite-size pieces.
- Heat oil and butter in a large cast iron skillet. Sear prepared pieces of steak and sprinkle with kosher salt and freshly ground black pepper until pieces are lightly browned.
- Add pinto beans (with juice) and bring beans to a boil.
- Stir in the dried minced onion and dried parsley. Cover and simmer for 15-20 minutes until juice thickens. Serves 4
