Mexican Bean Pot Food

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.

MEXICAN BEAN HOTPOT

Steps:

• Peel and crush the garlic; peel and slice the onion and carrot; deseed and dice the red capsicum; coarsely chop the bacon by cutting with kitchen scissors.
• Heat the oil in a large, deep pan, preferably non-stick; add the onion and bacon and sauté for 5 minutes; add the carrot, garlic and red capsicum and sauté for a further 5 minutes.
• Add the kidney beans and the can juices to the pan, stir in the tomatoes, cumin and chilli sauce, and season to taste with salt and black pepper; and bring the mixture to the boil.
• Reduce the heat and simmer for about 40 minutes, or until the liquid has thickened; garnish with chopped fresh coriander and serve hot. if the liquid starts to thicken too quickly, reduce the heat slightly and stir in a little boiling water or a little wine (at room temperature).

MEXICAN BEAN POT

Steps:

• Brown beef and add onion.
• Cut tamales into bite size pieces.
• Add tamales, drained corn or hominy, chili beans, kidney beans, pinto beans, garlic powder, and tomato sauce.
• Put everything into a crockpot and mix gently.
• Cook on low 7-8 hours.
• Stir gently from bottom one or two times.
• Can increase the amount by adding more tamales, beans, or tomato sauce.
• Freezes well if you have left overs.

FRIJOLES DE LA OLLA (MEXICAN PINTO BEANS RECIPE)

Steps:

• Stovetop Method: Place the dried beans in a large bowl and fill with water, covering the top of the beans by 2 inches. Let the beans soak overnight.
• When ready to cook, place the beans in a large 6-8 quart pot with a heavy lid. Add the onion wedges, garlic, and hambone if using.
• Pour in enough water to cover the beans by 3-4 inches. Set the heat on medium.
• Cover and bring to a simmer. Then reduce the heat and simmer on medium-low to low for 2-4 hours, until the beans are very soft. *Even after soaking overnight, beans take a varied amount of time, base on how old they are. "New" dried beans will cook faster than beans that have been sitting in the pantry for months/years.
• Once the beans are soft, remove the onion, garlic, and hambone. Stir in the pico de gallo. Taste, then salt as needed.
• Instant Pot Method: When using an electric pressure cooker, you do not have to soak the beans overnight.
• Place the beans in a 6+ quart Instant Pot. Add the onion wedges, garlic, and hambone if using.
• Add 5 cups of water. Lock the lid into place and set on Pressure Cook High for 35 minutes.
• Perform a natural release. Once the steam button drops, it is safe to open the lid. If the beans are still firm, you can Pressure Cook again for 5-10 minutes. Then perform a Quick Release.
• Once the beans are soft, remove the onion, garlic, and hambone. Stir in the pico de gallo. Taste, then salt as needed.
• Crock Pot Method: Place the dried beans in a large 6-8 quart slow cooker. Add the onion wedges, garlic, and hambone if using. Pour in 8 cups water. (You do not have to soak the beans for this method.)
• Set the crock pot on HIGH for 8-10 hours or on LOW for 15-17 hours. Once the beans are soft, remove the onion, garlic, and hambone. Stir in the pico de gallo. Taste, then salt as needed.

MEXICAN SUPPER POT

Steps:

• Heat the oil in a medium saucepan until hot, tip in the onion and let it sizzle and turn golden (4-5 minutes) as you stir occasionally. Add the mince and cook until it's no longer pink, stirring to break it up and scraping the bottom of the pan so it doesn't stick. If it does, add a splash of oil.
• Tip the tomatoes into the mince, then fill the can with water and pour this in. Add the tomato purée, give it all a good stir and let it come to the boil. Simmer, covered, for 25 minutes to cook the mince through.
• Stir in the rice from both packets and let it heat through gently, then stir in the parsley. Serve with tortilla chips.

MEXICAN RED BEANS (CROCK POT)

Steps:

• Sort beans and wash under running water.
• Place beans in a large pan and bring to a boil.
• Boil 10 minutes, drain.
• Place the precooked beans in a crock pot adding water and remaining ingredients.
• Cover and cook on high for 1 to 2 hours, turn down to low and continue to cook for 8 hours.
• During cooking add additional hot water if needed.