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.
MEXICAN-STYLE PINTO BEANS
These Mexican-style beans get infused with flavor as they simmer alongside jalapeno, chili powder, and cumin.
Provided by Justin Fassio
Categories World Cuisine Recipes Latin American Mexican
Time 4h20m
Yield 8
Number Of Ingredients 10
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.
Nutrition Facts : Calories 230.7 calories, Carbohydrate 42.8 g, Fat 1.2 g, Fiber 10.8 g, Protein 13.6 g, SaturatedFat 0.2 g, Sodium 205.5 mg, Sugar 4.8 g
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 BEAN SALAD WITH ROASTED PEPPERS AND PASTA SHELLS
Steps:
- Place the beans in a large pot and cover generously with water. Bring to a boil. Reduce the heat to medium low and cook, covered, until the beans are creamy inside, but not mushy, about 1 to 1 1/2 hours. Drain beans and transfer to a large bowl to cool. Cook shells in rapidly boiling salted water. When done, drain in a colander, then spread shells on a cookie sheet to allow steam to escape. Drizzle with a tiny bit of olive oil. When cool, combine pasta with the pinto beans. Add peppers. In a small bowl, combine the remaining ingredients. Drizzle dressing over salad and toss gently to combine.
- To roast chiles and peppers: Place over a gas flame or on a tray under a broiler. Keep turning so that the skin is evenly charred, without burning and drying out the flesh. Transfer charred peppers to a plastic or paper bag, tie the top closed and allow to steam until cool to the touch, about fifteen minutes. (To speed things up, place bag in a bowl of ice water.) Peel the peppers by hand, then dip the them briefly in water to remove any blackened bits.
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 .
PEPPER-CRUSTED SALMON WITH PINTO BEANS, CORN AND TOMATOES
Make and share this Pepper-Crusted Salmon With Pinto Beans, Corn and Tomatoes recipe from Food.com.
Provided by BeccaB3c
Categories Lunch/Snacks
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Sprinkle top side of salmon with paprika, salt and a heavy coating of pepper.
- Press spices into fish, cover and refrigerate.
- Heat 1 tablespoon of oil in large saucepan, over medium heat, and add onion.
- Cook, until onion begins to brown, about 4 minutes.
- Add tomatoes, peppers and corn; cook 5 minutes.
- Add beans, liquid from tomato can and tomato sauce.
- Season with salt and pepper; simmer for 8 minutes.
- While sauce is simmering, heat remaining oil in large skillet and place salmon top side down in pan; cook 4 minutes.
- Carefully turn salmon over and cook other side for 4 minutes.
- Pour sauce over salmon to serve.
Nutrition Facts : Calories 381.3, Fat 10.5, SaturatedFat 1.6, Cholesterol 15.6, Sodium 323.3, Carbohydrate 57.2, Fiber 15.3, Sugar 6.9, Protein 20.4
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