Mexican Beans Pinto Food

CHARRO BEANS - AUTHENTIC MEXICAN RECIPE

Steps:

• Add the rinsed beans to a large pot with plenty of water, salt, and a small piece of onion.
• Let boil for about 1.5 hours, checking often to make sure that there is still enough water.
• Add the rinsed beans to a slow cooker with plenty of water, salt, and a small piece of onion.
• Turn the slow cooker on to high and heat for 3 hours.
• Add the bacon to a large pot and cook for about 5 minutes.
• Add the chorizo and continue cooking until cooked through.
• After about 5 minutes, add the ham, the beef franks, and the seasonings (including the garlic).
• Next, add the tomatoes, the cilantro, the onion, the jalapeno, and the chipotle pepper and cook for 5 additional minutes.
• Finally, add the cooked pinto beans and the water that they were cooked in and let boil for about 15 minutes so that all of the flavors can combine.
• If you want to thicken your charro beans, you can combine 2 tablespoons of corn starch with 1/4 cup of cold water and mix well before adding it to the pot.
• Serve hot as a side dish or on its own.

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-STYLE PINTO BEANS

Steps:

• Place pinto beans in a large pot and pour in enough water to cover by 2 inches. Add tomatoes with juice, onion, jalapeno pepper, chili powder, cumin, and garlic powder; bring to a boil. Reduce heat to low and simmer for 3 hours.
• Stir in cilantro, salt, and pepper. Continue to simmer until beans are soft, about 1 more hour. Taste the liquid and add more of any of the spices you feel will make it taste better.

FRIJOLES (MEXICAN STYLE PINTO BEANS)

Steps:

• Soak beans according to package directions; drain.
• Heat oil in stock pot or dutch oven over medium-high heat.
• Add salt pork; cook 2 minutes, until browned.
• Reduce heat to medium; add onions and chile and cook 4 minutes.
• Add garlic and cook 1 minute.
• Add drained beans, water and cumin seed.
• Bring to a boil; reduce heat to medium-low, cover and simmer 30 minutes.
• Add salt and continue to cook 25 to 35 minutes more, until tender.
• (Can be made ahead. Cool. Transfer to large microwaveproof container. Cover and refrigerate overnight. To reheat: Microwave on high 10 minutes, stirring once after 5 minutes, until heated through.) Makes 7 cups.
• Refries Beans (frijoles refritos):.
• Heat 1 tablespoon olive oil or lard in large skillet over medium-high heat.
• Add 1/2 cup finely chopped onion and cook 2 to 3 minutes, until browned.
• Add 2 teaspoons finely chopped garlic and cook 30 seconds.
• Add 2 cups cooked beans and 1/3 to 1/2 cup bean liquid to skilet.
• (Or, microwave 2 cups refrigerated beans and 1/3 to 1/2 cup bean liquid on High, 2 to 3 minutes, until room temperature, and add to skillet).
• Mash beans and liquid coarsely with back of wooden spoon or potato masher.
• Cook 1 to 2 minutes more, untilheated through, addingmore bean liquid or water if needed.
• Transfer beans to a food processor.
• Process just until smooth.
• Makes 2 cups (4 servings).

AUTHENTIC TRADITIONAL MEXICAN BEANS- FRIJOLES AUTENTICOS MEXICANOS

Steps:

• Check for a date on the beans; freshness matters. Dried beans last up to two years, but are best cooked within a year of harvest.
• Always rinse beans before cooking, and check for stray rocks, twigs and leaves.
• Wash them well and place them in a pot with clean water to soak over night. Next day, drain the water and put fresh water over them, then continue with the recipe.
• If you do not want to let them soak overnight, place the chopped onions, salt and garlic together in the pot, cover it with a lid and bring it to a boil.
• When the beans start boiling, reduce the heat and let them simmer for about 90 minutes to 2 hours until the beans are soft. The time varies based on the type of beans or how dry they are.
• Make sure that there is enough water during the cooking process. There should always be liquid covering your beans as they cook.
• To make sure your beans are cooked thoroughly, scoop up a couple of beans and blow on them. The skin should curl and wrinkle. Then taste. They are done when they're tender and cooked through to the center (but not mushy). Let them cool in their cooking liquid.
• Before removing the beans from the heat, add the epazote.
• Serve them with salads, rice, warm corn tortillas, grilled meats etc.

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.

EASY CHARRO BEANS - MEXICAN PINTO BEANS

Steps:

• Cook bacon: Heat a large pot or Dutch oven over medium heat. Add the bacon (add a splash of neutral oil if you are using lean bacon) and cook, stirring occasionally, until the bacon is cooked and crispy, about 6-8 minutes. Use a slotted spoon and remove the bacon to a paper towel-lined plate. Turn off heat and drain or blot all but 2 TBS fat from the pot.
• Cook the chorizo: Increase heat to medium-high and add the chorizo to the pot. Cook undisturbed for 1 ½ minutes. Flip and cook another 1 minute undisturbed. Stir and continue to cook, using the back of a wooden spoon to break the chorizo up into small pieces, until browned, about 1 more minute. Use a slotted spoon and remove the chorizo to a SEPARATE paper towel-lined plate. Turn off heat and drain or blot all but 1 tablespoon of grease from the pot.
• Sauté vegetables + seasonings: Decrease heat to medium and add the onions and jalapenos. Cook, stirring occasionally, until softened, about 5 minutes. Add the garlic, cumin, sugar, chili powder, oregano and paprika. Season with ½ teaspoon salt. Cook, stirring, until fragrant, about 1 minute.
• Add remaining ingredients: Add in the beans, tomatoes, broth (or beef if using) and the reserved chorizo to the pot. Stir well to combine. Increase heat to medium-high and bring to a rapid simmer. Immediately reduce the heat to maintain a gentle simmer.
• Simmer: Simmer, stirring occasionally, for 25-30 minutes, or until slightly thickened. (NOTE: For soupier, more stew-like beans, cover the pot and simmer for the first 15 minutes, then remove the cover and simmer an additional 10 minutes.)
• Add bacon, cilantro & adjust for seasoning: Turn off the heat and add the bacon and half the cilantro. Stir to combine. Taste and adjust for seasoning with salt and pepper.
• Serve: Garnish with remaining cilantro, along with fresh tomatoes or Pico de Gallo and jalapenos if using. Serve and enjoy!

HOMEMADE REFRIED BEANS RECIPE

Steps:

• Chop the onion. Finely chop the garlic.
• In a medium-sized pan, heat the oil to medium and add the chopped onion. Cook until the onion becomes transparent.
• Add the chopped garlic and cook for 1 minute. Do not allow the garlic to brown which will give it a bitter taste.
• Add the cooked beans with a little bit of the cooking water plus the salt and pepper.
• Cook for 2 minutes before mashing.
• Mash the beans to the consistency you prefer.
• Cook for 5 minutes stirring continually.
• Turn off the heat and allow the beans to rest for 3 minutes before serving.

MEXICAN PINTO BEANS

Steps:

• Soak the beans overnight in water. Discard the water the next day.
• Set pressure cooker to saute, add the oil and chopped onion and cook until soft. Add the garlic, 1/4 cup cilantro and cook 1 minute. Set aside in a bowl.
• In the pressure cooker combine the soaked beans, green chilies, jalapeño, half onion, bouillon, bay leaves and 6 cups water. Cover and cook high pressure 45 minutes.
• Natural release. Discard bay leaves, half onion and jalapeño and stir in the reserved sautéed onion and season with salt.
• Press saute and cook uncovered until thickened, about 30 minutes, stirring occasionally.
• Meanwhile, combine the tomato, red onion, scallion and cilantro in a small bowl.
• Ladle beans into serving bowls, add the cheese and top with tomato mixture and avocado. Serve with lime wedges and tortillas if desired.

EASY PINTO BEANS FROM SCRATCH (1 POT)

Steps:

• Add pinto beans to a large pot and cover with cool water (at least a few inches above the beans as they will expand). Soak for at least 6 hours or overnight* uncovered at room temperature.
• Once beans are soaked, drain and set aside.
• Heat your large pot over medium heat. Once hot, add olive oil, diced onion and garlic, and season with a healthy pinch each sea salt and black pepper (amount as original recipe is written // adjust if altering batch size). Stir to coat and sauté for 3-4 minutes, or until onion is soft and translucent.
• Next add drained beans and bouillon cube and cover with water about 2 inches over the top, as the beans will expand while cooking. If using vegetable broth in place of a bouillon cube, add vegetable broth first, and then water so you don't add too much liquid.
• Add chipotle pepper and diced tomatoes, stir and bring to a low boil. Then reduce heat to low or medium-low and simmer for 40-50 minutes (time as original recipe is written // adjust if altering batch size), or until beans are tender.
• Once the beans are tender and cooked through add remaining seasonings: adobo sauce, salt, pepper, cumin, chili powder, and cinnamon (optional). Stir to coat and cook on low for 10 more minutes to let the flavors meld.
• Taste and adjust seasonings as needed, adding more salt to taste, cumin for smokiness, chili for depth of flavor, cinnamon for warmth, or adobo sauce (and minced adobo peppers) for heat. You want them very well seasoned, so don't be shy!
• Your beans are now ready to enjoy! These make a delicious addition to burrito bowls, burritos, tacos, nachos, taco salads, veggie burgers, and more. You could also add them to chili!
• Store beans well covered in the refrigerator up to 5 days. Will keep in the freezer for 1 month (oftentimes longer).

MEXICAN BEANS- PINTO

Steps:

• 1. First, and most importantly, spread your beans out on a clean, dry surface. You need to sort the beans, removing and discarding any broken pieces, rocks, or shriveled beans. Obviously, anything that isn't a bean, as well ;)
• 2. Place the beans in the pot of the pressure cooker, fill 1/2 full with warm water, and WASH the beans. Not with soap, but with your hands. Really scrub them together, like you mean it. You don't want to be eating the dirt in which they were grown do you? (Just for fun, dump the water into a container so you can see how much dirt you got off. You will be amazed!) Uck!
• 3. For a quick soak: add enough water to cover the beans by ~ 4". Place the pot on the stove over high heat, bring it to the boil for 2 minutes. Turn off the heat and cover for 1 hour. Continue with step 5.
• 4. Over night soak: add enough water to cover the beans by ~ 4". Cover, and allow to sit, overnight, unrefridgerated. In the morning, continue with step 6.
• 5. After one hour, dump all of the soaking water, refill with water to cover the beans by 1" only. Add oil, onion, and salt; bring to the boil. Follow manufacturers guidelines on how long to cook your beans. (I have a Kuhn-Rikon Duromatic 5 qt. and have never, ever, been afraid while using it. In my research, it was the safest I could find on the market at the time of purchase three years ago.) With mine, at this point, I cover with the pressure lid, wait for the pressure to rise,(takes ~ 4 minutes), visualize the second red ring, turn the heat to absolute low, and allow to cook 20-25 minutes. At that time, turn off the heat and allow the pressure to reduce naturally. This usually takes 10 minutes or so.
• 6. For overnight soak: In the morning, dump the water, and refill pot to 2" above beans. Bring to the boil over high heat, add the oil, onion, and salt, cover, reduce heat to medium-low, and simmer until soft- usually 3-4 hours. Check beans every 30 minutes, or so, and add water to keep the beans submerged. When soft, they are done. Enjoy.
• 7. Serve these in the broth they form, adding rice, or meat, crumbly cheese, an egg; whatever your imagination tells you. However, drain, and store, the broth separately from the beans, as they will last longer in the fridge this way. These freeze really well, also. Hope you'll give these a try. They are wonderful.

MEXICAN PINTO BEANS

Steps:

• Combine all ingredients in slow cooker. Cover and cook on high 2 hours.

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.