Bacon Pinto Beans Food
SOUTHERN PINTO BEANS
Steps:
- Inspect the beans to remove any small rocks or debris. Rinse well.
- Place the beans, 8 cups of water, ham hock, bouillion cubes, and chopped onion in a large pot with a lid. Bring to a boil, then reduce the heat to a simmer. Add salt to taste. I usually add about 1 teaspoon, but the exact amount of salt needed will vary based on the sodium level in the brand of bouillon and your taste.
- Cook over medium low for 1 1/2 to 2 hours or until tender to your liking. Remove the ham hock, shred the meat, and return it to the pot, if desired.
SIMPLE PINTO BEANS
Pinto beans are emblematic of the Old West - good cheap hearty fare. These plain ones are good with just about anything or as a meal in a tin plate, cowboy-style, with a chunk of cornbread. For the best tasting beans, cook at a bare simmer, and keep the liquid level just 1 inch above the beans' surface as they cook.
Provided by David Tanis
Categories side dish
Time 2h
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- Pick over the beans for small rocks or debris. Rinse well, then cover with cold water and soak for 6 hours or overnight.
- Transfer beans to a soup pot and add water to cover by 1 inch. Add onion, bay leaf and bacon and bring to a boil. Reduce heat to a bare simmer, partly cover pot with lid, and cook for 1 hour, stirring occasionally.
- Stir in salt, paprika and cayenne, then continue simmering until beans are soft and creamy and the broth is well seasoned and lightly thickened, about 1 hour more. Remove bacon and chop roughly, then return to pot. (Dish may be prepared up to 2 days ahead.)
Nutrition Facts : @context http, Calories 507, UnsaturatedFat 14 grams, Carbohydrate 50 grams, Fat 24 grams, Fiber 12 grams, Protein 24 grams, SaturatedFat 8 grams, Sodium 386 milligrams, Sugar 3 grams, TransFat 0 grams
PINTO BEANS WITH BACON
Make and share this Pinto Beans With Bacon recipe from Food.com.
Provided by Andtototoo
Categories Beans
Time 2h10m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Soak the pinto beans in water overnight in a large mixing bowl.
- Drain the beans and set aside.
- In a dutch oven or other large vessel put the oil, onions, bacon, garlic and green chilies and cook over medium or medium-high heat until the onions are transparent and the edges of the onion have very lightly browned. Stir in the cumin powder.
- Add the beans and 6 cups water. Increase heat to high, bring liquid to a boil, decrease heat to medium or medium-low and cook until the beans are very tender, adding more water as needed. Add salt and black pepper to taste.
- I like to serve these beans in ramekins. They make a nice side dish to any Mexican meal.
Nutrition Facts : Calories 406.4, Fat 20.4, SaturatedFat 5.3, Cholesterol 19.3, Sodium 248.8, Carbohydrate 40.1, Fiber 9.4, Sugar 3, Protein 16.1
PERFECT PINTO BEANS
Provided by Ree Drummond : Food Network
Categories side-dish
Time 11h40m
Yield 12 servings
Number Of Ingredients 11
Steps:
- Put the beans in a large bowl, cover with cold water and let soak overnight.
- Drain and rinse the beans, then put them in a large pot. Cover the beans with water and add the chili powder, cumin, paprika, cayenne, bacon, garlic, bay leaves, onion, bell pepper and some salt and pepper. Bring to a boil, then reduce the heat to low and cook until the beans are tender, 2 to 3 1/2 hours.
PINTO BEANS WITH PEACHES AND BACON
Before you wonder off to your next stop online...hear me out on this one. I know it sounds strange. Taking our kids out for dinner is an adventure. We don't go out often, but when we do it's usually with family, so we at least have a 1 on 1 ratio at the table. We divide and conquer, which makes the whole dining experience a little easier...but they are still wiggly. "Get down from there." "Don't stare at their food. And stop complaining about the wait. We know you are hungry!" "Please stop 'falling' out of your chair." "Sit up, this is not our house and you can't lay on the seat." Those of you with littles...you've said these things before. I can't be alone in this. Our kids know how to sit still. But they are kids and their sitting still usually last no more than 5 minutes. They would just prefer to be in motion! One of the ways that we combat the wiggles at restaurants is by visiting restaurants with play areas. So far we have discovered several near us. We find ourselves frequenting these places, especially Two Bros. BBQ Market because it's super close to where we live. It's reasonably priced and we can feed our crew for less than most other restaurants! The first time I had their beans was at night and I was totally puzzled by them, as we were eating outside, it was dim and I couldn't tell by looking at them what was added. I could tell there was something mixed in, but couldn't place the flavor the first few bites. It was something sweet, but not to sweet. It was perfectly balanced with the spice from the sauce and the smokiness from the bacon. By the time I'd finished my portion of beans, I'd figured out that there were diced peaches mixed in with the beans and the bacon. Seriously, great (and clever) addition to the beans. The peaches are a tasty addition and a great balancer of the spice and smoke flavors! Here's a remake of their Pinto Beans with Peaches and Bacon y'all! (These would be great for a family BBQ, or to make at the start of the weekend and eat throughout the weekend with food from the grill!)
Provided by ElizabethKnicely
Categories Pork
Time 14h
Yield 16 side dish servings, 16 serving(s)
Number Of Ingredients 8
Steps:
- Add the soaked beans with at least 1-inch of water to a large saucepan or stock pot. Bring to a boil.
- Stir in the tomato sauce, BBQ sauce, crumbled bacon, diced peaches plus 1 cup of the peach juice. Stir in the brown sugar and pepper. Return to a boil, then reduce heat to medium, cover tightly with lid and cook for about 1 1/2 hours, or until beans are tender. Add salt to taste.
- Serve Pinto Beans with Peaches and Bacon as a side dish with your favorite meat from the grill. They are perfect for a backyard BBQ!
Nutrition Facts : Calories 127.1, Fat 1.7, SaturatedFat 0.5, Cholesterol 2, Sodium 299.9, Carbohydrate 25.4, Fiber 3.7, Sugar 15.5, Protein 3.7
BACON 'N PINTO BEANS
These beans are great with a BBQ supper. Good idea to make them the day ahead the flavor just gets better. Hamburgers, beans & a green salad good cookin 'n eating
Provided by Bergy
Categories Lunch/Snacks
Time 4h15m
Yield 10 serving(s)
Number Of Ingredients 8
Steps:
- Cover the beans with water in a heavy saucepan and bring to a boil, drain.
- Cover with water again, about 2" above the beans.
- Add all the remaining ingredients, except salt.
- Bring to a boil, reduce heat to low and simmer uncovered until the beans are very soft.
- add more water if necessary.
- Keep the beans submerged, takes approximately 3 1/2 hours.
- Season with salt to taste.
- If the beans are too liquid cool and sit overnight.
- Reheat to serve, stir frequently so the beans do not stick.
Nutrition Facts : Calories 277.7, Fat 21.7, SaturatedFat 7, Cholesterol 30.9, Sodium 531.5, Carbohydrate 13.3, Fiber 0.8, Sugar 0.8, Protein 10.7
COWBOY'S PINTO BEANS
This is my recreation of the pinto beans at our favorite BBQ restaurant. It took a while to get the spicy, slightly sweet flavor right and this comes pretty durn close to the original.
Provided by Leslie in Texas
Categories Beans
Time 1h20m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Spray a 1 1/2-quart casserole dish with cooking spray.
- Cook bacon until just crisp, pat with paper towels, and crumble. Reserve 2 tablespoons of bacon grease.
- In reserved bacon grease, sauté onion and garlic until tender, about 10 minutes.
- Put undrained pinto beans, onions and garlic, bacon pieces, and rest of ingredients into the casserole dish and mix well.
- Bake, uncovered, in a preheated 350°F oven for 1 hour.
Nutrition Facts : Calories 319.4, Fat 9.6, SaturatedFat 3, Cholesterol 12.8, Sodium 328, Carbohydrate 44.9, Fiber 13.1, Sugar 6.1, Protein 15.3
PINTO BEANS WITH MEXICAN-STYLE SEASONINGS
Pinto beans are simmered with onion, tomatoes, chili powder, cumin and garlic. I love making these beans just because they make the whole house smell so good, and the longer they simmer the better they taste. You could add 1/2 can of beer to make 'borracho' beans. I personally taste-test throughout the entire cooking process and add extra seasoning as I feel it needs it. These beans could simmer all day long; just make sure they have plenty of water to keep the beans covered.
Provided by Lyndsay
Categories Side Dish Beans and Peas
Time 12h15m
Yield 8
Number Of Ingredients 9
Steps:
- Place pinto beans into a large pot and pour in enough water to cover by 2 to 3 inches. Let beans soak overnight.
- Drain beans, return to pot, and pour in fresh water to cover; add diced tomatoes, bacon, onion, chili powder, cumin, and garlic powder. Bring to a boil, reduce heat to low, and simmer for 3 hours.
- Stir cilantro and salt into bean mixture; simmer until beans are soft, about 1 more hour.
Nutrition Facts : Calories 267 calories, Carbohydrate 40.9 g, Cholesterol 10.2 mg, Fat 5.2 g, Fiber 13.5 g, Protein 16.4 g, SaturatedFat 1.5 g, Sodium 509.8 mg, Sugar 1.9 g
PINTO BEANS AND BACON
Whole pinto beans flavored with bacon are a tasty variation on refried beans.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 35m
Yield 8
Number Of Ingredients 8
Steps:
- In 4-quart saucepan or Dutch oven, cook bacon over medium-high heat until crisp. Drain on paper towels. Reserve 2 tablespoons drippings in saucepan.
- Stir in onions and garlic; cook over medium-high heat 5 to 8 minutes or until onion is softened.
- Add remaining ingredients except bacon; mix well. Reduce heat to medium; cook 18 to 20 minutes, stirring occasionally, until slightly thickened. Stir in all but 1/4 cup bacon. Crumble remaining bacon and sprinkle on top of beans. Serve immediately.
Nutrition Facts : Calories 220, Carbohydrate 28 g, Cholesterol 15 mg, Fiber 9 g, Protein 14 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 530 mg, Sugar 1 g, TransFat 0 g
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