Cantina Pinto Beans Recipes

CANTINA PINTO BEANS

This dish was inspired by one served at a restaurant in Dallas, Texas. The chef added chunks of ham, but my version is meatless. It makes a great Tex-Mex side or a filling lunch when served with cornbread. -L.R. Larson, Sioux Falls, South Dakota

Provided by Taste of Home

Categories Side Dishes

Time 1h45m

Yield 10 servings.

Number Of Ingredients 13

Cantina Pinto Beans image

Steps:

Sort beans and rinse with cold water. Place beans in a Dutch oven; add water to cover by 2 in. Bring to a boil; boil 2 minutes. Remove from heat; let stand, covered, 1 hour. , Drain and rinse beans, discarding liquid. Return beans to pan. Stir in broth, celery, onion, green pepper, garlic and seasonings; bring to a boil. Reduce heat; simmer, uncovered, until beans are very tender, about 1 hour., Discard bay leaves. Stir in tomatoes and salt. Simmer, uncovered, until heated through, 25-30 minutes, stirring occasionally. Serve with cilantro.

Nutrition Facts : Calories 162 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 536mg sodium, Carbohydrate 29g carbohydrate (4g sugars, Fiber 7g fiber), Protein 10g protein. Diabetic exchanges

Ingredients

2 cups dried pinto beans (about 3/4 pound)
2 cans (14-1/2 ounces each) reduced-sodium chicken broth
2 celery ribs, diced
1/4 cup diced onion
1/4 cup diced green pepper
1 garlic clove, minced
2 bay leaves
1 teaspoon ground cumin
1/2 teaspoon rubbed sage
1/4 teaspoon crushed red pepper flakes
2 cans (14-1/2 ounces each) Mexican diced tomatoes, undrained
1/2 teaspoon salt
Chopped fresh cilantro

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

Pinto Beans With Mexican-Style Seasonings image

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

Ingredients

1 pound dried pinto beans, rinsed
2 (10 ounce) cans diced tomatoes with green chile peppers (such as RO*TEL®)
½ pound bacon, cut into 1/2-inch pieces
1 yellow onion, chopped
1 tablespoon chili powder, or to taste
1 tablespoon ground cumin, or to taste
1 ½ teaspoons garlic powder, or to taste
½ bunch fresh cilantro, chopped
salt to taste

PAULA DEEN'S PINTO BEANS

Or as we call them "Red Beans" in Texas. I've been making "Red Beans" for as long as I've been cooking, but I saw Paula make her's on the Foodnet Work and I liked the way she cooked her "ham hocks" and saved the liquid for the beans. The whole onion is a different twist on my way of cooking beans, too. It calls for her "house seasoning" but I just broke it down. These are wonderful, trust me.

Provided by True Texas

Categories Beans

Time 5h10m

Yield 10 serving(s)

Number Of Ingredients 8

Paula Deen's Pinto Beans image

Steps:

Wash beans and soak overnight in cold water.
Drain the beans and dump into a slow cooker.
Stir in chili powder and oregano. If using ham hock: Pre-soak ham in a seperate pot, for a least 2 hours, or refrigerate up to 24 hours. Cook ham hock on top of oven for about 30 minutes, save the liquid and add to your beans.
Add the ham hock beans and more liquid to cover beans.
Add the onion (whole) to your beans then season with salt, pepper and garlic salt.
Cook on high for at least 5 hours or until beans are tender.
Serve up beans with some of the ham hock in them and cornbread.

Nutrition Facts : Calories 33.6, Fat 0.5, SaturatedFat 0.1, Sodium 74.3, Carbohydrate 6.5, Fiber 0.2, Sugar 0.5, Protein 2.5

Ingredients

1 lb dry pinto beans
1 teaspoon chili powder
1/2 lb ham hock
4 cups water
1 onion, leave whole
salt, to taste
pepper
garlic powder

More about "cantina pinto beans recipes"

THE SECRET TO PERFECT OLD FASHIONED PINTO BEANS

Web Oct 1, 2018 In a six quart stock pot on medium heat, heat the olive oil and saute the onion and garlic until they smell really good and the pieces …
From loavesanddishes.net
5/5 (43)
Total Time 4 hrs 20 mins
Category Main
Calories 120 per serving

Rinse the bag of beans well and remove any that look like they are past their prime. If unsure - chuck it.
Pour the beans into a large bowl and cover with at least 2 inches of water and allow to soak overnight. Alternately, you can boil the beans at a steady boil for about 10 minutes before you begin to cook them. Whether you soak or parboil, pour the water off from this step.
In a six quart stock pot on medium heat, heat the olive oil and saute the onion and garlic until they smell really good and the pieces become translucent.
Remove the pot from the heat and add the beans, bacon, salt, chicken broth concentrate, one bay leaf and sugar and enough cool clean water to cover the beans by 2 inches. (If you are sensitive to salt, then you can always decrease the amount)

Cantina Pinto Beans Recipes

CANTINA PINTO BEANS

This dish was inspired by one served at a restaurant in Dallas, Texas. The chef added chunks of ham, but my version is meatless. It makes a great Tex-Mex side or a filling lunch when served with cornbread. -L.R. Larson, Sioux Falls, South Dakota

PINTO BEANS WITH MEXICAN-STYLE SEASONINGS

PAULA DEEN'S PINTO BEANS

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