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Beans cooked with dried, seasoned beef for a deeply savory, protein-rich stew. This carnivore-friendly family dish combines two Mexican pantry staples into a hearty, satisfying meal.
Rinse and soak the dried pinto beans in plenty of cold water overnight (8 hours minimum) to ensure even cooking.
Drain beans. In a large heavy pot, heat olive oil over medium heat. Add onion and cook for 3–4 minutes until translucent, then add garlic, jalapeño, and tomatoes; sauté for another 2 minutes.
Stir in the drained beans, shredded carne seca, bay leaf, cumin, and oregano. Pour in the water and bring to a gentle boil over medium-high heat.
Reduce heat to low to maintain a steady simmer. Cover and cook gently for 2 to 2.5 hours, stirring occasionally to prevent sticking and ensuring beans cook evenly.
In the final 20 minutes, add salt and pepper to taste, removing the lid partially to allow the stew to reduce slightly and intensify flavors. Discard bay leaf before serving; adjust seasoning as needed.
