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
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.
FRIJOLES (MEXICAN STYLE PINTO BEANS)
Beans are a part of everday eating in the Southwest. Frijoles are served either soupy in broth or mashed and fried (frijoles refritos- or refried beans). This mouthwatering recipe features both variations. Tip: If you want the beans extra spicy, do not remove the seeds from the chiles. Prep time does not include soaking. From Ladies Home Journal.
Provided by BecR2400
Categories Beans
Time 1h30m
Yield 10 serving(s)
Number Of Ingredients 9
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).
Nutrition Facts : Calories 133, Fat 10.9, SaturatedFat 3.6, Cholesterol 9.8, Sodium 817.7, Carbohydrate 7.1, Fiber 0.3, Sugar 0.7, Protein 3.2
PINTO BEAN CHILI WITH MEXICAN SAUSAGE
Make and share this Pinto Bean Chili With Mexican Sausage recipe from Food.com.
Provided by ratherbeswimmin
Time 12h30m
Yield 12 serving(s)
Number Of Ingredients 23
Steps:
- In a large skillet over medium-high heat, heat the olive oil; cook the sausage until the meat is no longer pink, about 15 minutes; drain on paper towels and when cool, thinly slice.
- To the skillet, add onions and garlic; cook/stir until tender, add in chile powder, cumin, and coriander; stir and take care not to burn.
- Add in the whole tomatoes with their juices and swish around to combine all the spices; pour everything into a large slow cooker.
- Add in tomato paste, bell peppers, bay leaf, and beans; stir to combine.
- Add in sausage slices.
- Cover and cook on LOW for 9-12 hours, stirring occasionally.
- During the last hour, season to taste with salt and red pepper flakes, and add the cilantro.
- If the chili is too thin, leave the lid off and cook a bit longer.
- Serve with the toppings of your choice.
Nutrition Facts : Calories 486.1, Fat 18.8, SaturatedFat 6.1, Cholesterol 33.3, Sodium 726.5, Carbohydrate 58.1, Fiber 18.1, Sugar 10.8, Protein 25.9
PINTO BEANS FOR BURRITOS
This is my attempt to re-create the beans at my favorite burrito place, Tortillas, in Atlanta GA. Unfortunately, they closed, so now I have to try to make my own burritos, because no other establishment makes a burrito that measures up. Also, I now live in NYC, which is a burrito desert. Do not pre-soak your beans. If you do this, they will already have absorbed a bunch of water and will not be able to absorb all the flavors from the spices and broth. Do not worry about the salt added at the beginning, it is an old wives' tale that beans will be tough if you add salt at the beginning. You want to add all the spices and seasonings at the start so the beans will absorb them.
Provided by xtine
Categories Beans
Time 3h5m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Sort the beans to make sure there are no small rocks, screws, etc. in them. And yes, I have personally found these things in dried beans before. Sort or hope you have good dental coverage.
- Put the beans, all the spices, and the olive oil in a large pot. Mix well.
- Add the chicken broth and water, and stir to mix well.
- Bring to a boil and then reduce heat to a simmer. Cook beans, uncovered, for 3 to 4 hours until done to your liking (It usually only takes me 3 hours, and sometimes less than 3 if I have it at a fast simmer. After 2 hours, take out a bean every 30 minutes or so and eat it to check if it is done enough for you).
MEXICAN PINTO BEANS
Make and share this Mexican Pinto Beans recipe from Food.com.
Provided by dicentra
Categories Beans
Time 2h10m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Combine all ingredients in slow cooker. Cover and cook on high 2 hours.
Nutrition Facts : Calories 236.3, Fat 1.6, SaturatedFat 0.4, Cholesterol 4.2, Sodium 185.6, Carbohydrate 40, Fiber 10, Sugar 3.4, Protein 16
PINTO BEANS WITH MEXICAN-STYLE SEASONINGS
This pinto bean recipe simmers the beans 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 Pinto Bean Recipes
Time 12h15m
Yield 8
Number Of Ingredients 10
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 tomatoes, bacon, onion, chili powder, cumin, and garlic powder. Bring to a boil, reduce heat to low, and simmer for 3 hours. Check the beans occasionally and add more water if needed.
- Stir cilantro and salt into beans 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
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