Colleens Pinto Beans Food

MOLE PINTO BEANS

Steps:

• In a blender, mix all of the ingredients except the last 1 1/2 cups of broth and the beans.
• Blend until very smooth.
• Add the remaining broth and blend again.
• Pour the sauce over the beans in a nonstick pot and simmer, covered, for 15-20 minutes.

PINTO BEANS

Steps:

• Drain the beans, discarding the water, and place them in a large pot.
• Pour the stock over the beans and bring to a boil. Add half the butter and boil about 5 to 7 minutes, covered. Add the water and shallot and return to a boil. Lower the heat and simmer for 60 minutes. Add the remaining butter and salt and pepper. Cook another hour until the beans are tender.
• Cover beans with cold water and soak overnight. Drain beans and place them in a saucepan, cover with cold water. Bring to a boil and reduce the heat to a simmer, and simmer until tender (about 45 minutes). Drain and cool.
• In a food processor, chop garlic and the jalapeno. Add beans and with the motor running, process while slowly adding the water and oil through a feed tube. Add remaining ingredients and process until smooth. Adjust seasoning if necessary.
• Serve with pita triangles or tortilla chips.
• TIP: REFRIED RED BEANS .

COLLEEN'S PINTO BEANS

Steps:

• Sort, Rinse and Soak beans overnight.
• Brown pork and onions in frying pan.
• Add spices and coffee.
• Bring to a boil; reduce to a simmer for 5 minutes.
• In crock pot or large sauce pan add beans, pork mixture, can of tomato sauce, and minced tomato.
• Cover with water and cook until tender.

PERFECT PINTO BEANS

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 MEXICAN-STYLE SEASONINGS

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.

PINTO BEANS WITH GREENS

Steps:

• Remove stems from greens, rinse well and chop into large pieces.
• Saute onion in water or a little bit of olive oil in large pan over medium low heat for 5 minutes, stirring frequently.
• Add garlic and continue to saute for another minute.
• Add vegetable stock, tomatoes, pinto beans and greens and simmer until they are tender, about 15 minutes.
• Season with salt and pepper. Remove from heat and stir in olive oil and lemon juice. Serve hot.

SIMPLE PINTO BEANS

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.)

SOUTHERN PINTO BEANS

Steps:

• Rinse beans. Place beans in pot and cover them three times higher with water. Bring to a rapid boil for five minutes covered. Turn off stove. DO NOT REMOVE LID.
• Let the pot set one hour.
• Turn burner back on to slightly more than a simmer. Add ham bone, onion, and pepper.
• Boil covered for two hours. Add more water if necessary.
• Remove ham bone. Remove all ham and place back into pot. Discard bone.
• Turn down heat to simmer and add approximately 2 tablespoons brown sugar, or more. Now let beans cook as long as needed.
• Season to taste.
• I serve with Baby's Jalapeño Cornbread, Recipe #221836.