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
SLOW-COOKER TEX-MEX CHICKEN AND BEANS
For a hearty dinner of fix-and-forget chicken stew, use a high-quality salsa to save time without skimping on flavor; choose a jar with a short ingredient list. This chicken recipe appears in our cookbook "Martha Stewart's Slow Cooker" (Clarkson Potter).
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Thighs
Time 8h15m
Number Of Ingredients 9
Steps:
- Place beans in a large bowl; cover with water by several inches. Refrigerate, covered, overnight; drain. (To quick soak, cover beans in a large saucepan with water. Bring to a boil. Remove from heat. Let stand, covered, for 1 hour; drain.)
- Preheat a 5- to 6-quart slow cooker.
- Place beans, salsa, chiles, flour, and 1 cup water in the slow cooker. Season chicken with salt and pepper; arrange on top of bean mixture. Scatter onion and bell pepper on top of chicken. Cover and cook on low heat for 8 hours (or on high for 4 hours).
- Transfer chicken from slow cooker to a large plate. Using two forks, shred chicken into large pieces; return to stew. Serve with sour cream, jalapeno, hot sauce, and tortilla strips.
TEX-MEX PINTO BEANS
Serve your family with slow-cooked pinto beans - a delicious side dish.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 7h10m
Yield 6
Number Of Ingredients 7
Steps:
- Mix all ingredients in 3 1/2- to 6-quart slow cooker.
- Cover and cook on high heat setting 7 to 9 hours or until beans are tender.
Nutrition Facts : Calories 200, Carbohydrate 49 g, Cholesterol 0 mg, Fiber 16 g, Protein 15 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 610 mg
TEX-MEX BEAN SOUP WITH RICE
Provided by Food Network Kitchen
Time 35m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat the olive oil in a large pot over medium heat. Add the onion and cook, stirring occasionally, until slightly softened, about 5 minutes. Add the garlic, cumin, 1/4 teaspoon salt and a few grinds of pepper; cook until lightly toasted, about 1 minute. Add the tomatoes, black beans, pinto beans and 6 cups water. Bring to a boil, then reduce the heat to medium and stir. Simmer until slightly thickened, about 15 minutes.
- Remove 1/2 cup of the bean mixture to a bowl using a slotted spoon; mash with a fork, then return to the pot along with the rice and 1/4 cup cilantro. Cook until the soup thickens, about 5 more minutes. Season with salt and pepper. Warm the tortillas in a dry skillet or wrap in damp paper towels and microwave; wrap in foil to keep warm.
- Top each serving of soup with the cheese and the remaining 1/4 cup cilantro. Serve with the warm tortillas.
BEAN TRIO
Provided by Ree Drummond : Food Network
Categories side-dish
Time 6h55m
Yield 6 to 8 servings
Number Of Ingredients 20
Steps:
- For the best basic beans: Cover the beans with cold water to cover by 1 inch, and soak at least 3 hours or up to overnight.
- Rinse the beans and place them in a large heavy-bottomed pot. Top with the garlic, bacon, bay leaves, onion, salt and pepper. Add enough water to cover by 1 inch, then mix and bring to a boil. Reduce to a simmer, then cover the pot halfway (meaning, don't place the lid tightly on the pot) and cook until the liquid is thick and the beans are tender, 3 to 3 1/2 hours. (Continue to simmer if it needs more time.)
- Serve topped with grated Cheddar and diced red onion.
- For the Tex-Mex beans: Follow the basic beans recipe above, adding the jalapenos, chili powder and hot sauce with the bacon and other ingredients. Simmer the beans according to the directions above. Serve topped with a dollop each of guacamole, salsa and sour cream.
- For the Cajun beans: Follow the basic beans recipe above, adding the andouille sausage, paprika, chile flakes and thyme with the bacon and other ingredients. Simmer the beans according to the directions above. Serve topped with sliced green onions.
TEX MEX CASSEROLE WITH GROUND BEEF AND BEANS
This easy Tex Mex Casserole is a crowd pleasing recipe that is in high rotation in my kitchen. A cheesy, baked dish with ground beef and beans. A filling meal that is packed with protein. Gluten free!
Provided by Sharon
Categories Dinner
Time 1h5m
Number Of Ingredients 10
Steps:
- Warm a large non-stick skillet over medium heat. Add the ground beef, sprinkle with salt and pepper. Cook the beef by browning it and breaking it up with a spatula as it cooks.
- While the beef is cooking, prepare your rice using the package instructions or my method linked in the post.
- Once the beef is completely cooked and no pink remains, use a slotted spoon to transfer the beef to a plate lined with paper towels. Drain most of the fat from the pan and return it to the heat. Add the diced onions to the pan and cook them, stirring frequently until they soften, about 3-5 minutes.
- Add the minced garlic to the pan and stir for 60 seconds more. Add the cooked beef back into the pan and stir.
- Pour the crushed tomatoes and salsa into the beef mixture and stir well. Next, add in the can of beans and cooked brown rice. Stir well again to combine.
- Turn the oven on to 350 and spray a 9x9 oven-safe casserole dish. Transfer the beef mixture to the prepared casserole dish.
- Top the beef mixture with the shredded cheese and sprinkle the diced green pepper over the cheese.
- Place the dish in the oven and bake for 25 minutes. Turn on the broiler and broil for 2-3 minutes until the cheese is bubbling.
- Serve warm with sides of avocado, guacamole, and/or sour cream.
- Store any leftovers covered in the fridge for up to 3 days.
Nutrition Facts : Calories 449 kcal, Carbohydrate 40 g, Protein 33 g, Fat 17 g, SaturatedFat 10 g, Cholesterol 86 mg, Sodium 502 mg, Fiber 6 g, Sugar 3 g, ServingSize 1 serving
BORRACHO BEANS (FRIJOLES BORRACHOS)
Borracho beans, or frijoles borrachos are flavorful, savory, and the perfect Tex Mex side dish! Pinto beans cooked up with bacon, onion and garlic all simmered in a dark beer broth for even more flavor.
Provided by Serene
Categories Side Dish
Time 10h30m
Number Of Ingredients 15
Steps:
- Soak Beans: Sort through the beans, then pour into a colander and rinse off. Add the beans to a large bowl and cover with water. Set aside to soak for at least 8 hours or overnight. After they have doubled in size, drain the excess water and rinse the beans off.
- Cook Beans: Add the beans to a large pot or dutch oven and cover with water, about 8 cups, enough to cover by 2 inches. Add the bayleaves. Bring to a boil and then reduce heat to medium allowing the beans to simmer for about 2 hours. Beans should be tender and cooked through.
- Drain: Drain the beans, reserving about 1/3 a cup of the bean broth from cooking the beans, and set aside. Rinse out the pot and wipe dry.
- Cook Bacon: Heat the large pot or dutch oven over medium high heat. Add the bacon and cook until crispy. Remove the bacon and set aside. Drain the grease, reserving 1 tablespoon in the pot.
- Cook veggies: Add the diced onion and jalapeno. Cook until the onion and jalapeno are soft and tender. Add in the garlic and cook an additional 30 seconds.
- Make Broth: Add in the pinto beans, reserved broth, beer, diced tomatoes, oregano, cumin, chili powder and salt.
- Simmer: Bring to a simmer, let the beans simmer covered for about 15-20 minutes over medium heat.
- Add Bacon: stir in the bacon and diced cilantro before serving.
Nutrition Facts : ServingSize 1, Calories 400 kcal, Sugar 2 g, Sodium 490 mg, Fat 7 g, SaturatedFat 2 g, Carbohydrate 60 g, Fiber 20 g, Protein 22 g, Cholesterol 10 mg
TEX-MEX PINTO BEANS
This is my take on pinto beans served at a popular Tex-Mex restaurant in Dallas, and they are an inexpensive dish to serve guests at a dinner party. You can soak the beans overnight before cooking them, or try the quick method listed in the instructions.
Provided by CookinCowgirl
Categories Beans
Time 2h15m
Yield 10-12 serving(s)
Number Of Ingredients 12
Steps:
- Wash and clean the beans, then bring them to a boil in 4 cups of water.
- Cook them for 2 minutes, remove from the stove, cover and let them sit for an hour.
- In a skillet, toast the cumin and chile powder over a medium high heat until they become fragrant (takes seconds).
- Put the spices aside and rinse the skillet.
- Cook the bacon in the skillet, saving the fat.
- Remove the bacon and add the onions and garlic, and saute them for a minute.
- Seed and chop the tomatoes and chop the bacon.
- When the beans have soaked an hour, drain them, and add 8 cups of fresh water and all the other ingredients, except the salt.
- Bring the beans to a boil, cover, cut the heat to low, and simmer them for about an hour.
- Remove the lid and check to see there's enough water, which should be about an inch above the beans and stay that way, then add the salt.
- Add more water if necessary.
- Start checking the beans every 15 minutes for doneness.
- To thicken the liquid, reduce it by cooking longer, or mash some of the beans.
Nutrition Facts : Calories 219.6, Fat 16.3, SaturatedFat 5.2, Cholesterol 23.1, Sodium 1451.5, Carbohydrate 12.7, Fiber 1.1, Sugar 1.7, Protein 8.3
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- Add the pinto beans to a large colander, thoroughly rinse and pick the beans over. Remove any damaged, disfigured, or bruised beans and toss in the garbage.
- Chop the onion, green bell pepper, jalapeno and toss into a large glass bowl. Now toss in the smoked chipotle, smoked paprika, cumin, oregano, and bay leaves. Then rough chop the garlic and set aside in a small bowl.
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- Immediately add the reserved chopped veg, spices and bay leaves. (Chopped, onion, green bell pepper, jalapeno, smoked chipotle powder, smoked paprika, cumin, oregano, and bay leaves.) Saute with the pork stirring frequently for 5 minutes, then toss in the chopped garlic and saute for an additional 30 seconds until fragrant.
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- Rinse and sort your beans, then soak. You can either cover the beans with 1 inch of water and soak overnight or bring water to a boil, remove from heat and cover for 1 hour.
- Drain the beans and cover with 2 inches fresh water. Add to the pot the salt, the garlic, onion, and salt pork. Bring pot to a boil and then cover and reduce heat to a simmer. After about an hour, stir in the jalapeño pickle juice, then continue cooking, until desired texture.Remove salt pork and serve.
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- Put them in a large stock pot and add 12 cups water.Bring to a boil, then turn down the heat to a medium-low simmer.Add the garlic, onion, sugar, chicken bouillon, jalapeno/s, and ham bone.
- Bring to a boil again and then reduce the heat to medium low.Simmer on medium low with the lid on but vented. (Tilted so that it's not sealed) Stir occasionally.Cook for 2-3 hours.
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- Heat a skillet with oil (portion for taco salad) over medium heat. Add beans and corn. Saute for 1 minute to heat through. Add spice mix and saute for 1 to 2 minutes more, until spices are fragrant.
- Assemble salads by forming a bed of lettuce and topping it with bell peppers, tomatoes, avocados, and olives. Top with beans, corn, and cheese.
- Dress salads with honey-adobo dressing. Serve with tortilla chips (you can crumble these over the top or use them to scoop up the other ingredients). Enjoy!
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- Heat a large skillet over medium heat. Once hot, add ground beef and onion. Cook until the beef is browned and the onion is softened, about 4-5 minutes. Add garlic, and cook for about 30-60 seconds more, until fragrant. Drain fat and return beef mixture to pan.
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