3 cups pinto beans (I like to use 2 cups pinto beans and 1 cup black beans)
1 cup brown rice
8 to 10 cups water
1 tablespoon salt
3 tablespoons or less depending on taste, taco seasoning (can use homemade)
For extra nutrition, soak the pinto beans and brown rice in enough water to generously cover it all. Add 3 tablespoons whey or lemon juice and stir. Cover and let sit overnight until you are ready to start cooking dinner. Drain the beans and rice, then proceed with the recipe as usual.
Bring all ingredients, except taco seasoning, to a boil, and simmer covered for 2 1/2 to 3 hours. Check a few times as it cooks to add more water if necessary. When the beans are soft, add taco seasonings. Adjust seasonings to taste.
Note: This recipe always makes way more than we would eat in one meal. I freeze any leftovers in 1-quart freezer containers, then use to make taco soup, chili, or burritos again later.