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
MEXICAN BEAN POT
Make and share this Mexican Bean Pot recipe from Food.com.
Provided by James Craig
Categories Meat
Time 8h30m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Brown beef and add onion.
- Cut tamales into bite size pieces.
- Add tamales, drained corn or hominy, chili beans, kidney beans, pinto beans, garlic powder, and tomato sauce.
- Put everything into a crockpot and mix gently.
- Cook on low 7-8 hours.
- Stir gently from bottom one or two times.
- Can increase the amount by adding more tamales, beans, or tomato sauce.
- Freezes well if you have left overs.
Nutrition Facts : Calories 495.4, Fat 18.4, SaturatedFat 6.9, Cholesterol 77.1, Sodium 660.3, Carbohydrate 47.2, Fiber 14.3, Sugar 5.8, Protein 36.1
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