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.
BACON PINTO BEANS
Provided by Food Network Kitchen
Categories side-dish
Time 3h30m
Yield 8 servings
Number Of Ingredients 9
Steps:
- Put the beans in a large wide pot or Dutch oven and cover with cold water by 1 inch. Bring to a boil, then remove from the heat and let soak 30 minutes; drain and rinse.
- Return the beans to the pot and add the bacon, onion, chili powder, Worcestershire sauce, chicken broth and 4 cups water. Bring to a simmer over medium-high heat, then reduce the heat to medium and simmer 30 minutes.
- Add 1 teaspoon salt and reduce the heat to medium low. Cover and simmer, stirring occasionally, 1 1/2 more hours. Partially uncover the pot and continue simmering, stirring occasionally, until the beans are creamy and the liquid is thick, about 30 more minutes. Add the vinegar and chives and season with salt.
PINTO BEANS AND BACON
Whole pinto beans flavored with bacon are a tasty variation on refried beans.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 35m
Yield 8
Number Of Ingredients 8
Steps:
- In 4-quart saucepan or Dutch oven, cook bacon over medium-high heat until crisp. Drain on paper towels. Reserve 2 tablespoons drippings in saucepan.
- Stir in onions and garlic; cook over medium-high heat 5 to 8 minutes or until onion is softened.
- Add remaining ingredients except bacon; mix well. Reduce heat to medium; cook 18 to 20 minutes, stirring occasionally, until slightly thickened. Stir in all but 1/4 cup bacon. Crumble remaining bacon and sprinkle on top of beans. Serve immediately.
Nutrition Facts : Calories 220, Carbohydrate 28 g, Cholesterol 15 mg, Fiber 9 g, Protein 14 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 530 mg, Sugar 1 g, TransFat 0 g
PINTO BEANS WITH BURNT ENDS
Steps:
- Put the canola oil and bacon in a medium cast-iron or enamel coated cast-iron Dutch oven over medium heat. Cook until crisp. Add the carrots and onions to the pan and cook until soft, about 5 minutes. Add the garlic and cook, about 1 minute. Add the beans, barbecue sauce, 1 cup stock, honey and brown sugar and mix gently to combine; season with salt and pepper. Cover and simmer, about 20 minutes. Check to see if the mixture is dry, and if it is, add a little more stock. Continue simmering until slightly thickened, about 15 minutes. Stir in the burnt ends. Garnish the top with the parsley and let sit 10 minutes before serving.
- In a large saucepan over medium heat, melt the butter and sweat the onion and garlic until translucent, about 3 minutes. Add the tomatoes and simmer 15 minutes. Add the remaining ingredients and simmer 20 minutes.
- Puree the mixture in a food processor, pour into a bowl, and let cool at room temperature. May be refrigerated up to 1 week or frozen.
- Mix together all the spices in a bowl. Liberally rub the entire brisket with the spices, wrap tightly in plastic wrap and refrigerate for at least 4 hours and up to 24 hours. Remove the brisket from the refrigerator 1 hour before beginning the smoking process to take the chill off, and remove the plastic wrap.
- Get your smoker running at 225 degrees F with hardwood charcoal and a few handfuls of soaked wood chips. This temperature should be maintained throughout the entire smoke. (If you are using a grill: Set up the grill for indirect heat, banking the coals on one side of the grill and scattering the wood chips on top. Maintain the temperature at 225 degrees throughout the smoking process, adding chips as necessary until you wrap the brisket in foil.)
- Place the brisket fat-side up on your smoker grate and close it up for the long smoke.
- Open your barbecue smoker every hour or 2 and spray the brisket liberally with apple juice to help keep the meat from drying out. Also keep apple juice in the water pan if you are using a water smoker.
- When the internal temperature reaches 165 to 170 degrees, after about 4 hours, wrap the brisket in aluminum foil and continue to cook for another 3 1/2 to 4 1/2 hours. This little trick is a big help in getting the meat tender, especially for beginners. Figure that a brisket smoked at around 200 degrees will take about 1 1/2 hours per pound. The brisket is done when the internal temperature reaches 185 degrees F. Remove and let rest 20 minutes before slicing. Remove the foil from the brisket over a large pan or disposable pan and reserve the liquid. Cut off the brisket points and reserve for another use.
PINTO BEANS WITH PEACHES AND BACON
Before you wonder off to your next stop online...hear me out on this one. I know it sounds strange. Taking our kids out for dinner is an adventure. We don't go out often, but when we do it's usually with family, so we at least have a 1 on 1 ratio at the table. We divide and conquer, which makes the whole dining experience a little easier...but they are still wiggly. "Get down from there." "Don't stare at their food. And stop complaining about the wait. We know you are hungry!" "Please stop 'falling' out of your chair." "Sit up, this is not our house and you can't lay on the seat." Those of you with littles...you've said these things before. I can't be alone in this. Our kids know how to sit still. But they are kids and their sitting still usually last no more than 5 minutes. They would just prefer to be in motion! One of the ways that we combat the wiggles at restaurants is by visiting restaurants with play areas. So far we have discovered several near us. We find ourselves frequenting these places, especially Two Bros. BBQ Market because it's super close to where we live. It's reasonably priced and we can feed our crew for less than most other restaurants! The first time I had their beans was at night and I was totally puzzled by them, as we were eating outside, it was dim and I couldn't tell by looking at them what was added. I could tell there was something mixed in, but couldn't place the flavor the first few bites. It was something sweet, but not to sweet. It was perfectly balanced with the spice from the sauce and the smokiness from the bacon. By the time I'd finished my portion of beans, I'd figured out that there were diced peaches mixed in with the beans and the bacon. Seriously, great (and clever) addition to the beans. The peaches are a tasty addition and a great balancer of the spice and smoke flavors! Here's a remake of their Pinto Beans with Peaches and Bacon y'all! (These would be great for a family BBQ, or to make at the start of the weekend and eat throughout the weekend with food from the grill!)
Provided by ElizabethKnicely
Categories Pork
Time 14h
Yield 16 side dish servings, 16 serving(s)
Number Of Ingredients 8
Steps:
- Add the soaked beans with at least 1-inch of water to a large saucepan or stock pot. Bring to a boil.
- Stir in the tomato sauce, BBQ sauce, crumbled bacon, diced peaches plus 1 cup of the peach juice. Stir in the brown sugar and pepper. Return to a boil, then reduce heat to medium, cover tightly with lid and cook for about 1 1/2 hours, or until beans are tender. Add salt to taste.
- Serve Pinto Beans with Peaches and Bacon as a side dish with your favorite meat from the grill. They are perfect for a backyard BBQ!
Nutrition Facts : Calories 127.1, Fat 1.7, SaturatedFat 0.5, Cholesterol 2, Sodium 299.9, Carbohydrate 25.4, Fiber 3.7, Sugar 15.5, Protein 3.7
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 .
BEST EVER PINTO BEANS
I learned to make pinto beans from my Grandma, who came from Oklahoma. I've added to the recipe, and my Mother used to say mine were the best beans she'd ever tasted. Serve the Southern way - with cornbread and steamed greens.
Provided by Foxy
Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas
Time 7h10m
Yield 6
Number Of Ingredients 6
Steps:
- Cover pinto beans with water in a large bowl. Soak beans for 4 hours, changing water every 30 to 45 minutes. Drain.
- Bring 6 cups water to a boil in a large pot. Add pinto beans, ham hock, and kosher salt to the pot. Pour in more water if needed to cover ingredients by at least 1 inch.
- Reduce heat to medium-low and simmer until beans are just tender, 2 to 3 hours.
- Remove ham hock from beans; cut meat from the bone, chop the ham, and return to pot.
- Stir tomato sauce and brown sugar into the beans. Continue to simmer until beans are tender and flavors are blended, about 1 more hour.
Nutrition Facts : Calories 352.5 calories, Carbohydrate 49.5 g, Cholesterol 22.7 mg, Fat 8.2 g, Fiber 16.1 g, Protein 21.8 g, SaturatedFat 2.7 g, Sodium 509 mg, Sugar 4 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 BEANS WITH BACON
Make and share this Pinto Beans With Bacon recipe from Food.com.
Provided by Andtototoo
Categories Beans
Time 2h10m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Soak the pinto beans in water overnight in a large mixing bowl.
- Drain the beans and set aside.
- In a dutch oven or other large vessel put the oil, onions, bacon, garlic and green chilies and cook over medium or medium-high heat until the onions are transparent and the edges of the onion have very lightly browned. Stir in the cumin powder.
- Add the beans and 6 cups water. Increase heat to high, bring liquid to a boil, decrease heat to medium or medium-low and cook until the beans are very tender, adding more water as needed. Add salt and black pepper to taste.
- I like to serve these beans in ramekins. They make a nice side dish to any Mexican meal.
Nutrition Facts : Calories 406.4, Fat 20.4, SaturatedFat 5.3, Cholesterol 19.3, Sodium 248.8, Carbohydrate 40.1, Fiber 9.4, Sugar 3, Protein 16.1
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