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.
BAJA'S BEST PINTO BEANS
An easy Pinto Beans recipe. These can be made one day before serving.
Categories Bean Side Sauté Spring Bon Appétit Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 10
Steps:
- Heat oil in heavy large pot over medium-high heat. Add onion; sauté until translucent, about 3 minutes. Add garlic, chili, oregano, and cumin; sauté 1 minute. Add 9 1/2 cups water and beans. Bring to boil. Reduce heat to medium-low, cover, and simmer 1 hour.
- Discard chili. Add sugar and salt to bean mixture. Simmer uncovered over medium heat until beans are tender and almost all liquid has evaporated, about 1 hour longer. Remove from heat. Using potato masher, coarsely mash most of beans. Season with additional salt, if desired. (Can be prepared 1 day ahead. Cool slightly. Refrigerate until cold, then cover and keep chilled. Rewarm in nonstick saucepan over medium heat, stirring frequently.)
DRUNKEN PINTO BEANS
Lots of flavor here. This is a classic Mexican dish, kicked up a notch. Adapted from Cooking With Two Hot Tamales cookbook! You may vary this by using mixed beans, reducing the hot peppers, etc.
Provided by Sharon123
Categories Beans
Time 1h50m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Combine beans and water in a large pot. Cover, bring to a simmer and cook over low heat 1 1/2-2 1/2 hours, until beans are tender. Add more warm water if needeed to prevent scorching.
- Remove from heat.
- Heat the olive oil in a large heavy saucepan or skillet over medium high heat.
- Saute the onions until lightly browned.
- Stir in tomatoes, chiles, celery, carrot (if using) and cilantro and cook for 1 minute.
- Add the cooked beans, salt and beer. Cook uncovered, over low heat, until the juices have thickened, about 30 minutes.
- Move the hot beans to a nice ceramic dish and serve. Enjoy!
Nutrition Facts : Calories 315.7, Fat 9.8, SaturatedFat 1.4, Sodium 610.8, Carbohydrate 41.8, Fiber 10, Sugar 3.5, Protein 13.1
EVANA'S PINTO BEANS
A truly delicious pinto bean recipe from deep south Texas.
Provided by rnneal
Categories Bean and Pea Side Dishes
Time 11h25m
Yield 12
Number Of Ingredients 7
Steps:
- Pick over beans and wash in cold water 4 times. Place beans into a large pot, pour in enough fresh water to cover by 2 inches, and soak overnight.
- Bring beans and soaking water to a boil; stir in garlic and salt. Reduce heat to low and simmer beans until they begin to soften, 2 to 3 hours, stirring often. If beans start to dry out, add more boiling water.
- Heat vegetable oil in a large skillet over medium heat; cook and stir tomatoes and onion in the hot oil until onion becomes translucent, about 5 minutes. Stir cilantro, 5 to 6 large spoonfuls of beans, and cooking liquid into tomato mixture. Mash beans and stir tomato mixture back into simmering beans. Continue simmering until flavors are blended, about 1 hour more.
Nutrition Facts : Calories 304.6 calories, Carbohydrate 49 g, Fat 5.8 g, Fiber 16.5 g, Protein 16.4 g, SaturatedFat 0.9 g, Sodium 566.1 mg, Sugar 2 g
RANCH STYLE PINTO BEANS
This is a home-made and not a "can" version. Make it on a cold day, when you can spend some time in the kitchen. Guaranteed to please!
Provided by Maine-iac
Categories Pork
Time 2h30m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Place pinto beans in large pot, cover with water, bring to rapid boil, cover and set aside.
- In another large pot, add olive oil and sautee onion, garlic, carrots, celery, and pepper.
- Add spices and simmer an additional 2 minutes.
- Drain and rinse pinto beans and add to vegetable mixture, along with ham hocks.
- Add chicken broth to cover contents.
- Cover and simmer, adding more chicken broth if needed, until beans are tender and liquid is absorbed, about 2 hours.
- Re-season with spices, as needed.
- Cut and flake meat from hocks into bean mixture.
- Serve as a side dish, or in tortilla shells with salsa and sour cream or with your favorite red or green sauce.
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