PINTO BEAN STEW
This thick, hearty stew is loaded with beans and vegetables and makes a wonderful supper on cold winter days. I sometimes serve it over rice for a fun change of pace. It also freezes well. -Gina Passantino, Arlington, Virginia
Provided by Taste of Home
Categories Dinner
Time 1h45m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- Sort beans and rinse with cold water. Place the beans in a large saucepan; add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 hour. , Drain and rinse beans, discarding liquid. Return beans to the pan; add the cold water, carrot, garlic, chili powder, salt and cayenne. Bring to a boil. Reduce heat; cover and simmer for 45 minutes or until beans are almost tender., In a skillet coated with cooking spray, saute the corn, onion and green pepper until tender. Add to the bean mixture. Cover and cook for 45 minutes. , Stir in the tomatoes, vinegar and sugar. Cook 5 minutes longer or until heated through.
Nutrition Facts : Calories 214 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 303mg sodium, Carbohydrate 44g carbohydrate (7g sugars, Fiber 9g fiber), Protein 10g protein. Diabetic Exchanges
PINTO BEAN STEW
People will actually request for you to make beans. I've taken these to football parties and picnics. People are always saying the beans are great. Beans? From the back of "China Doll" dried pinto bean packaging.
Provided by Marla in TX
Categories Beans
Time 1h42m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Cover beans with fresh water. Add ham bone, salt and hot pepper sauce. Bring to a boil; reduce heat. Simmer, covered, for about 1 1/2 hour or until beans are tender.
- Drain beans and reserve liquid.
- Meanwhile, heat bacon fat in large skillet; cook onion and garlic in fat until golden. Add all remaining ingredients. Cover and cook about 45 minutes, stirring frequently.
- Combine tomato mixture with beans. Add bean liquid as needed to achieve stew consistency. Simmer, covered, over low heat for another 15 minutes.
- Remove ham bone before serving.
PORK AND PINTO BEAN STEW(CROCKPOT)
This meal was born out of desperation! I hadn't been to the grocery and just had to cobble something together from what I had on hand. What I had was a small pork roast and half a bag of pinto beans! Desperation never tasted so good!
Provided by cindy sandberg
Categories Other Main Dishes
Time 6h20m
Number Of Ingredients 11
Steps:
- 1. Heat oil in skillet and cook and stir cubes of pork until nicely browned on all sides.
- 2. Add pork, soaked and drained beans,water and all remaining ingredients(except fresh cilantro, if using) to crock. Cook on high 5 or six hrs. until beans are very tender. Stir in fresh cilantro
- 3. *to quick-soak beans: Place in pot with covering an inch above beans. Bring to a boil, turn off heat, cover and soak one hr. Drain. **When I have plenty of time for these to be in the crockpot(maybe 7 or 8hrs.), I sometimes omit the soaking.
PINTO BEAN STEW
Best made with a batch of leftover pinto beans,cooked with hamburger.We have the pinto beans and home fried,round cut,skin on potatoes.Then the extra becomes stew.
Provided by Callene Corkan @Callene
Categories Bean Soups
Number Of Ingredients 5
Steps:
- If starting from dry beans,cook beans.Brown hamburger and sautee onion.Add hamburger and onion to beans.Let cook additional 15 mins.But this recipe is best cooked with leftovers.
- Peel potatoes and carrots.Cook together until tender.
- Add veggies to beans and let cook about 20 or 30 mins on medium to low heat.Serve with cornbread.
PINTO BEAN AND BEEF STEW
This savory pinto bean and ground beef stew is perfect for cilantro lovers. The combination of Mexican spices makes this a quick family favorite. Serve with cornbread.
Provided by Angela Naumann
Categories Soups, Stews and Chili Recipes Stews Beef
Time 9h50m
Yield 6
Number Of Ingredients 16
Steps:
- Place pinto beans into a pot and cover with several inches of cool water; let soak, 8 hours to overnight.
- Drain beans and add fresh water to cover. Bring to a boil; reduce heat and let simmer until beans are soft, 40 to 45 minutes.
- While beans are cooking, heat a large skillet over medium-high heat. Cook and stir ground beef with seasoned salt in the hot skillet until browned and crumbly, 5 to 7 minutes. Remove from heat and set aside.
- Heat olive oil in a skillet over medium heat. Add onion and saute until soft, translucent, and starting to brown, about 5 minutes. Add garlic and saute for 2 minutes more. Add cumin, dried cilantro, and Mexican oregano and saute for 1 minute more.
- Drain beans. Mix with browned beef, onion mixture, diced tomatoes, chicken broth, 1 cup water, and tomato paste in a heavy stockpot. Simmer over low heat for 45 minutes, adding more water as needed to achieve desired consistency for the stew.
- Add green onion, cilantro, and lime juice. Serve hot.
Nutrition Facts : Calories 326.7 calories, Carbohydrate 30.2 g, Cholesterol 51.3 mg, Fat 12.5 g, Fiber 7.1 g, Protein 22.3 g, SaturatedFat 4 g, Sodium 1133.5 mg, Sugar 5.8 g
PINTO BEANS AND GROUND BEEF STEW RECIPE - (4.2/5)
Provided by Thom7747
Number Of Ingredients 16
Steps:
- Put 1 cup dried pinto beans in pressure cooker with 2 teaspoons olive oil, add water to fill pressure cooker half full, lock lid, and pressure cook at high pressure 15 minutes. Start to time after high pressure is reached. Turn off heat and let pressure release naturally, about 15 minutes. When all pressure is released, drain beans into colander, reserving 1 cup bean cooking liquid. You can also use 2 cans pinto beans, rinsed well in a colander placed in the sink, then drained. While beans are cooking, heat 2 teaspoons olive oil in large heavy frying pan, add ground beef, and season with Spike seasoning, then saute until beef is well-browned, breaking apart with back of the turner as it cooks. When it's well browned, remove beef to a bowl. Heat 2 teaspoons more olive oil in frying pan, then add onion and saute about 5 minutes, or until onion is starting to brown. Add minced garlic and saute 2 minutes more, then add Mexican oregano, cumin, and dried cilantro and saute about 2 minutes more. When beans have finished cooking and been drained into a colander, add cooked ground beef to pressure cooker, followed by onion/garlic/herb mixture. Add chicken stock to frying pan and simmer a minute, scraping off any browned bits and adding that liquid to pressure cooker, along with 1 cup reserved bean cooking liquid or water, if using canned beans. Add beans, tomato paste and can of tomatoes to pressure cooker. Lock lid and pressure cook for 2 minutes at high pressure. Start to time after high pressure is reached. Turn off heat and let pressure release naturally, about 15 minutes. When pressure is released, add sliced green onion, chopped fresh cilantro, and lime juice, turn heat on and cook with lid off for about 5 minutes. Serve hot, with additional chopped cilantro to add at the table if desired.
BEAN AND BARLEY STEW
Make and share this Bean and Barley Stew recipe from Food.com.
Provided by Laka
Categories One Dish Meal
Time 1h
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Soak dry pinto beans in plenty of water overnight. Drain and rinse the beans.
- Soak pearled barley in plenty of water overnight. Drain and rinse the barley. Cook al dente in a double amount of water. Drain and set aside.
- In a large pot sauté onions and garlic in sunflower oil for 5 minutes until soft, stirring frequently. Add diced smoked pork neck, stir and sauté for 5 more minutes.
- Meanwhile, make a mirepoix (soffritto or Holy trinity) from carrot, celery and parsley root and red horn pepper: cut the root vegetables into smaller pieces and coarsely chop in a blender. Add horn pepper chunks and pulse once or twice.
- Add mirepoix to onions and smoked meat, stir and cook for 1-2 minutes.
- Add beans, bay and celery leaf, water, and salt and bring to the boil. Turn down the heat, cover the pot and continue to cook for 25 - 30 minutes.
- Stir in cooked barley, continue to cook for 5 minutes or until the beans are cooked (al dente).
- Season with ground black pepper and serve.
Nutrition Facts : Calories 316.7, Fat 7.8, SaturatedFat 1.2, Sodium 663.4, Carbohydrate 59.4, Fiber 10.6, Sugar 3.5, Protein 12.8
MEXICAN BEAN STEW
Savory stew that's good on its own or served over pasta or rice.
Provided by Donalyn
Categories Soups, Stews and Chili Recipes Stews
Time 1h50m
Yield 6
Number Of Ingredients 12
Steps:
- Rinse and sort pinto beans, black beans and garbanzo beans. Place in a large bowl and cover with water. Soak overnight.
- Drain beans and place in a large pot; cover with water. Bring to a boil and cook for 1 hour, or until beans are tender. It may be necessary to add more water during cooking to prevent drying out or scorching.
- Heat oil in a small saucepan over medium-high heat. Saute onion and garlic until onion is transparent. Stir in cumin. To the beans add the onions, garlic and crushed tomatoes. Simmer for 20 minutes. Stir in corn and cinnamon; cook 15 minutes more. Season with salt, pepper and cayenne to taste before serving.
Nutrition Facts : Calories 425.8 calories, Carbohydrate 76.3 g, Fat 5.9 g, Fiber 21.6 g, Protein 22.6 g, SaturatedFat 0.8 g, Sodium 227 mg, Sugar 6.4 g
SQUID & PINTO BEAN STEW WITH GARLIC TOASTS
Slow cook squid with paprika, tomato and pinto beans for a robust one-pot meal filled with tender shellfish. Serve with garlic bread on the side
Provided by Good Food team
Categories Main course
Time 1h55m
Number Of Ingredients 15
Steps:
- Drain the pinto beans, rinse in water and put in a large saucepan. Add the halved onion, whole carrot and halved celery sticks, then cover with water and add the bay leaf. Bring to the boil, skim off any scum, turn down the heat and simmer until totally tender, for around 1 hr. When done, drain, discarding the bay leaf and cooked veg. Put the beans to one side until ready to use.
- Meanwhile, heat a flameproof casserole dish with 2 tbsp oil. Toss in the remaining onion, carrot, celery and the chopped garlic. Fry gently for 15 mins until the vegetables are tender. Stir through the squid, tomato purée and thyme sprig. Cook for a min or two, then pour over the passata and chicken stock. Bring to the boil, turn down the heat, pop on the lid and simmer for 45 mins, stirring occasionally. Take off the lid and cook down for 30 mins.
- Heat oven to 220C/200C fan/gas 7. Stir the beans into the squid and cook until the squid is totally tender and the sauce has thickened. Meanwhile, put the bread on a baking sheet. Mix the remaining oil with paprika and seasoning, then drizzle over the bread and put it in the oven, cooking for a few mins each side until golden and crisp. Rub the oil side with the whole garlic clove. Scatter parsley over the stew and serve with the garlic toasts and some wilted greens, if you like.
Nutrition Facts : Calories 525 calories, Fat 12 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 54 grams carbohydrates, Sugar 20 grams sugar, Fiber 7 grams fiber, Protein 49 grams protein, Sodium 1.2 milligram of sodium
SMOKY PINTO BEAN STEW WITH CILANTRO RICE
Smoked paprika is a master of illusion. Its deep flavor has the power to trick your brain (and your taste buds) into thinking that whatever dish it seasons-including this delicious pinto bean stew-must have smoked bacon in it. The upshot is that this vegetarian dish is hearty and flavorful enough to turn even the most fervent meat-eaters into vegetarians (for 1 night, at least). Calories 621kcal, Fat 8.2g, Proteins 17.4g, Carbs 116.0g
Provided by lizlewis20
Categories Beans
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Rinse rice in a fine-mesh sieve until water runs clear. Place rice in a small saucepan, along with water and ½ teaspoon salt and bring to a boil. Cover, reduce heat to low, and simmer until water is absorbed and rice is tender, about 17 minutes.
- Meanwhile, halve bell pepper, remove stem and seeds, and cut into ½-inch pieces. Finely chop cilantro leaves and stems.
- In a large saucepan, heat oil over medium flame until shimmering. Add paprika. Cook, stirring frequently, for 30 seconds. Add chopped bell pepper, ½ teaspoon salt, and a dash of pepper. Cover and cook, stirring occasionally, until peppers are soft, 4-5 minutes.
- Rinse then add beans plus ¼ cup water to the saucepan. Partially cover and cook over medium-high until beans are tender and liquid has thickened, about 10 minutes.
- Add 1 tablespoon of cilantro mixture to rice, and separately to beans. Season to taste with salt and pepper. Serve rice topped with bean stew.
Nutrition Facts : Calories 520.5, Fat 5.3, SaturatedFat 0.9, Sodium 299.5, Carbohydrate 96.6, Fiber 20.9, Sugar 2.1, Protein 22.7
PINTO BEAN AND HAM HOCK STEW
Make and share this Pinto Bean and Ham Hock Stew recipe from Food.com.
Provided by cervantesbrandi
Categories Beans
Time 5h15m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Soak beans overnight in water.
- Drain and pick out all bad beans or particles.
- Place beans in a stock pot with 4 cups of water.
- Add ham hocks and bring to a boil.
- Let beans and ham hocks boil for about 10 minutes and then turn down heat to medium.
- Add carrots, garlic, tomatoes, onion and celery.
- Cook for 4 hours on medium.
- By this time the ham hocks should be tender enough to take the meat off of the bone.
- Cut meat into little pieces the size of peas and return meat to soup.
- Discard bones.
- Add salt and pepper by measurement or to taste.
- Cook an additional 30 minutes to an hour to ensure the softness of beans.
- Enjoy!
Nutrition Facts : Calories 130.8, Fat 0.7, SaturatedFat 0.1, Sodium 4678, Carbohydrate 24.9, Fiber 8.4, Sugar 2.6, Protein 7.6
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5/5 (2)Servings 2Cuisine Latin AmericanCategory Main
- Place olive oil in a pot at medium-low temperature and wait until hot. Add garlic and onion and sauté until translucent.
- Add cumin, chili powder, smoked paprika and tomato paste to the pot and let it fry for three minutes. Add pinto beans and let it fry for another three minutes.
- Slowly add water into the pot. Add bay leaves, salt and pepper and let it simmer until half of the water has been absorbed.
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