SLOW COOKER PINTO BEANS
These beans turn out fabulous in the slow cooker! I developed this recipe after finding too many hard beans after cooking with a pot on the stove.
Provided by Corena
Categories Main Dish Recipes Pork Ham
Time 13h20m
Yield 8
Number Of Ingredients 11
Steps:
- Cover pinto beans with water in a large bowl; allow beans to soak overnight.
- Place onion, green bell pepper, celery, garlic, Black Forest ham, soaked pinto beans, cumin, oregano, bay leaves, and lard in a slow cooker.
- Pour enough chicken broth into the slow cooker to cover the other ingredients.
- Cook on High until beans are very tender, 5 to 6 hours.
Nutrition Facts : Calories 365.6 calories, Carbohydrate 38.2 g, Cholesterol 36.4 mg, Fat 13.5 g, Fiber 12.8 g, Protein 23.5 g, SaturatedFat 4.6 g, Sodium 1348.4 mg, Sugar 2.3 g
SLOW COOKER PINTO BEAN CHILI WITH GROUND BEEF
Steps:
- Gather the ingredients.
- Rinse and sort the pinto beans, picking out any malformed beans or small stones.
- Combine the pinto beans and water in crock pot.
- Cover and cook on high for 3 hours or until beans are tender (this step can be done quickly on the stovetop as well).
- Heat the vegetable oil in a large skillet over medium heat. Add the onion, bell pepper, and hot pepper and cook until softened.
- Transfer to the slow cooker.
- Add the ground beef to the skillet and cook until no longer pink, turning and stirring frequently.
- Drain thoroughly and transfer to the slow cooker.
- Add the tomatoes and chili powder to the beef and beans; stir to blend. Taste and add salt and freshly ground black pepper, as needed.
- Reduce the slow cooker heat setting to low; cover and cook for 3 to 4 hours longer.
- Top chili servings with your favorite optional garnishes.
Nutrition Facts : Calories 401 kcal, Carbohydrate 43 g, Cholesterol 50 mg, Fiber 11 g, Protein 29 g, SaturatedFat 4 g, Sodium 220 mg, Sugar 5 g, Fat 13 g, ServingSize 8 servings, UnsaturatedFat 0 g
SLOW-COOKER PINTO BEANS
If you have yet to cook beans from scratch and own a slow cooker, this is the recipe for you! It comes together with pantry ingredients, requires minimal prep and thanks to the slow cooker, you'll be rewarded with plump, perfectly tender beans with almost zero hands-on time. (Navy beans would also work well here.) Seasoned with warm spices and pickled jalapenos, they are a great side dish. Or serve them over rice or with warm tortillas as a meal.
Provided by Food Network Kitchen
Categories side-dish
Time 8h10m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Put the beans, chicken broth, pickled jalapeños and brine from the jar in a 4-to-7-quart slow cooker. Stir in the oregano, cumin, garlic, bay leaves, cilantro stems if using and 1 teaspoon salt. Cover and cook on high until the beans are tender but still hold their shape, 8 to 10 hours.
- Remove and discard the bay leaves. Use the back of a spoon to smash the garlic cloves, then stir them into the beans. Serve topped with the cheese, cilantro leaves and lime wedges.
PINTO BEANS WITH CHILIES
Pinto beans cooked with dried chilies have a deep, rich southwestern flavor. This pinto bean recipe uses ancho and pasilla chilies to create a healthy and delicious dish. One great thing about pinto beans is their versatility; this recipe works as a side dish for breakfast, lunch, or dinner. We also love to serve them with good BBQ, grilled chicken, and all sorts of other things.
Provided by Mark Hinds
Categories Side Dish
Time 3h
Number Of Ingredients 9
Steps:
- Prep the beans by washing them and pulling out any that look off. Place the beans in a large pot, filled with 48 ounces of water, bring the water to a boil for a couple of minutes, remove from the heat, cover, and let the beans soak for an hour or two.
- While the beans are resting, soak the dried ancho and pasilla chilies in hot water for 30 minutes. When the peppers have finished soaking, mince them and set them aside.
- When the beans have finished soaking, remove them from the pot and discard the water. In the pot, you're going to cook the beans in, sauté the red onion, garlic, and green chilies for a couple of minutes, add in the minced chilies and cook for another couple of minutes before adding the beans and 28 ounces of water.
- Add in 2 tsp of salt, stir, and cover.
- Cook the beans on a low simmer until they are nice and tender. This usually takes around 2 1/2 to 3 hours. Add in the rest of the salt and hot sauce.
Nutrition Facts : Calories 241 kcal, Carbohydrate 45 g, Protein 13 g, Fat 1 g, Sodium 1096 mg, Fiber 12 g, Sugar 6 g, ServingSize 1 serving
PINTO BEAN CHILI
Cumin and chili powder season this traditional chili from Sandy Dilatush of Denver, Colorado. Quesadillas on the side make this Southwestern soup a meal.
Provided by Taste of Home
Categories Lunch
Time 2h5m
Yield 8 servings.
Number Of Ingredients 17
Steps:
- Place beans in a Dutch oven or soup kettle; 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. , In a Dutch oven, cook the beef, onion and celery over medium heat until meat is no longer pink; drain. Stir in flour until blended. Gradually stir in water. Add the beans, chili powder, cumin and sugar. Bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours or until beans are tender. Stir in the tomatoes, vinegar and salt; heat through, stirring occasionally., Meanwhile, for quesadillas, spread about 1 tablespoon of chilies on half of each tortilla. Sprinkle with 1/4 cup of cheese; fold in half. In a large skillet, cook tortillas in 1 teaspoon of oil over medium heat until lightly browned on each side, adding more oil as needed. Cut each in half. Serve with chili.
Nutrition Facts : Calories 787 calories, Fat 34g fat (15g saturated fat), Cholesterol 120mg cholesterol, Sodium 1373mg sodium, Carbohydrate 72g carbohydrate (4g sugars, Fiber 18g fiber), Protein 51g protein.
SLOW COOKER PINTO BEANS
Make and share this Slow Cooker Pinto Beans recipe from Food.com.
Provided by looneytunesfan
Categories One Dish Meal
Time 5h10m
Yield 10-12 serving(s)
Number Of Ingredients 9
Steps:
- Wash the beans and soak overnight in cold water. Drain the beans and dump into slow cooker. Stir in chili powder and oregano.
- Pre-soak ham in a separate pot, for at least 2, or refrigerated up to 24 hours, depending on how salty you want your stock to be. Add ham hock to slow cooker with beans and pour in ham soaking liquid. Add more water until ham hock is completely covered.
- Add onion to slow cooker with beans and meat. Stir well. Season, to taste, with House Seasoning, cover the pot, and cook on high until beans are very tender, about 5 hours.
- House Seasoning:
- Mix ingredients together and store in an airtight container for up to 6 months.
Nutrition Facts : Calories 53.2, Fat 0.6, SaturatedFat 0.1, Sodium 11397.4, Carbohydrate 11.1, Fiber 1.4, Sugar 0.6, Protein 3.5
VEGAN SLOW-COOKER PINTO BEANS
I made these when the kids asked for Mexican food. They were delicious - served with Veggie Fajitas. I think this recipe would work well with almost any kind of beans.
Provided by Ex-Pat Mama
Categories Beans
Time 7h15m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Spray the slow-cooker with cooking spray. Rinse and sort the beans, add to the prepared slow-cooker.
- Add all the spices and the olive oil to the beans. Stir until every bean is coated with the spice mixture.
- Add the onion, tomato, garlic and cilantro to the beans. Mix thoroughly.
- Pour the water over all. Cook on high for 5-7 hours - stirring occasionally.
SLOW-COOKER PINTO BEANS
I love pinto beans, but I always feel the flavor can easily turn too bland. I added a little this and a little that and came out with this amazing but easy slow-cooker pinto beans recipe. -Erica Vanderpool, Clarksville, Tennessee
Provided by Taste of Home
Categories Side Dishes
Time 8h15m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- Sort beans and rinse in cold water. Add beans to a greased 3-qt. slow cooker. Add the next 10 ingredients; stir., Cook, covered, on high 2 hours. Reduce heat to low; cook until beans are tender, 6-7 hours. Serve with slotted spoon. If desired, top with fresh thyme sprigs. , Freeze option: Freeze cooled beans in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a covered saucepan, stirring occasionally; add water if necessary.
Nutrition Facts : Calories 203 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 1043mg sodium, Carbohydrate 37g carbohydrate (2g sugars, Fiber 9g fiber), Protein 12g protein.
PINTO BEANS WITH CHILES
I love beans in all shapes and forms, Mexican influenced particularly. I found this bean recipe in the 2008 issue of bon appetit. Although it calls for canned pinto beans, I alway make mine from dried. The taste is far superior and they're so easy to do either on the stovetop or in the crockpot.
Provided by Happy Hippie
Categories Onions
Time 25m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Place chiles in bowl.
- Pour 2 cups boiling water over them.
- Let soak until chiles are soft, about 20 minutes.
- Strain, reserving 1/2 cup soaking liquid.
- Seed chiles.
- Place in food processor.
- Add onion, garlic, cumin, 1 teaspoon salt and 1/2 cup soaking liquid; puree. This can be made 2 days ahead. Cover and chill.
- Heat oil in large pot over medium-high heat.
- Add chile puree; stir until slightly thickened, about 4 minutes.
- Add beans, broth, bay leaves, and 1/4 teaspoon pepper.
- Bring to boil. Reduce heat; simmer 10 minutes.
- Season with salt and pepper to taste.
Nutrition Facts : Calories 415.9, Fat 9.6, SaturatedFat 1.4, Sodium 619.4, Carbohydrate 64.2, Fiber 21.3, Sugar 2, Protein 22.3
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