RED CALDWELL'S PRIZE WINNIN' PINTOS
This one is from CHILI PEPPER magazine. Red Caldwell has been winning cooking, grilling, and barbecueing compititions for the last 15 years. These are the ABSOLUTE BEST TEX-MEX BEANS ever.
Provided by Pierre Dance
Categories Beans
Time 8h30m
Yield 10 serving(s)
Number Of Ingredients 8
Steps:
- Drain and rinse the beans.
- Place the beans in a crock pot set on low, cover with water.
- Add everything else.
- Cook overnight.
- Add any salt that is needed.
- (Don't salt at the beginning because of the salt pork.) Serve.
- These freeze well and are even better when reheated.
- I had to cut this recipe in half to get it to fit my crock pot.
PICO POSOLE PINTOS
Make and share this Pico Posole Pintos recipe from Food.com.
Provided by Geema
Categories Beans
Time 20m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Rinse and drain hominy and beans.
- In a large saucepan, combine all ingredients and heat throughly.
Nutrition Facts : Calories 264.3, Fat 1.8, SaturatedFat 0.3, Sodium 158.1, Carbohydrate 49.5, Fiber 15.2, Sugar 1.6, Protein 14.2
PORK CUTLETS MEXICANA
Make and share this Pork Cutlets Mexicana recipe from Food.com.
Provided by OceanIvy
Categories Pork
Time 20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In large nonstick skillet, heat butter on medium high.
- Add garlic and onion. Sauté for 2 minutes or until softened.
- Meanwhile, place flour on wax paper. Coat cutlets in flour and shake of excess.
- Add to skillet and sauté for 2 minutes on each side, or until golden brown.
- Add in the cumin, broth, salsa and vinegar.
- Cook 4 minutes, or until meat is cooked through.
Nutrition Facts : Calories 94.4, Fat 6.1, SaturatedFat 3.7, Cholesterol 15.3, Sodium 533.6, Carbohydrate 8.7, Fiber 1.4, Sugar 2.7, Protein 2.3
ANSAZI POBLANO STEW (OR PINTOS)
Anasazi beans are so pretty! Imagine a bean that has the coloring of a paint horse! They also cook up faster than other beans and have a pleasant almost sweet flavor.
Provided by Mamas Kitchen Hope
Categories Stew
Time 1h
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Place beans in a heavy saucepan.
- In a skillet, heat the oil on medium and sweat the onion and garlic, add the tomatoes and poblano pepper.
- When all have stewed, add to the beans. Sprinkle the cheese when serving.
- Serve with cornbread.
Nutrition Facts : Calories 26.9, Fat 0.7, SaturatedFat 0.1, Sodium 29, Carbohydrate 5.1, Fiber 1.6, Sugar 2, Protein 1
TEXAS SOUPER PINTOS
You want a meal stretcher that taste good,well this is it.I can get atleast 3 meals outta this one pot of souper pintos.Got the recipe from a Southern Living magazine and the description on the recipe says to serve on hot dogs,in taco shells,but I like to use mine as a base for tostados and to make burritos with,but it can really be used in any mexican dish calling for ground beef or beans.It's really delicious!
Provided by ngdarlen
Categories One Dish Meal
Time 11m
Yield 10 cups
Number Of Ingredients 11
Steps:
- Place beans in dutch oven.
- Cover with water 2 inches above beans;bring to a boil.
- Boil 2 minutes;remove from heat,and let stand for 1 hour.
- Drain and return to dutch oven.
- Add 5 cups water and next 8 ingredients to dutch oven;bring mixture to a boil.
- Add ground chuck,stirring to crumble.
- (I cook and crumble mine before I add to beans but you can do either way).
- Cover,reduce heat and simmer,stirring occasionally,1 hour and 30 minutes.
- Uncover and simmer 30 minutes or until beans are tender and mixture has thickened.
RED'S PRIZE WINNIN' PINTOS
Make and share this Red's Prize Winnin' Pintos recipe from Food.com.
Provided by Nimz_
Categories Beans
Time 6h15m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Soak the beans overnight.
- Drain, place in a pot, and refill with water to cover the beans and add everything else. Cook very slowly for 4 to 6 hours.
- When the beans are done, test for salt and adjust to our preference.
- **Note this is an adopted recipe so I'm not going to change it but I've made these a couple of times and would give this as an alternative.
- Use half water and half chicken broth to cook your beans in, adding more chicken broth and water as they cook to get the right amount of liquid you want.
- Try using chipotles 2-3 instead of the jalapeno peppers.
- Use fresh jalapeno peppers instead of the canned.
Nutrition Facts : Calories 838, Fat 32.8, SaturatedFat 11.6, Cholesterol 32.5, Sodium 938.7, Carbohydrate 101, Fiber 25.2, Sugar 5.4, Protein 35.2
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VEGETARIAN POSOLE WITH PINTO BEANS AND POBLANO PEPPERS
From ohmyveggies.com
4.8/5 (10)Total Time 45 minsCategory Main CourseCalories 133 per serving
- To a large pot over medium heat, add the olive oil. When hot, add the onion and salt. Sauté until translucent, 3-4 minutes. Add the poblano peppers, zucchini and carrots, and cook, stirring occasionally, until golden, about 5 minutes. Stir in the cinnamon stick, oregano, ground chipotle chile, cumin and coriander. Cook, stirring constantly, until spices are fragrant, about 30 seconds.
- Add the hominy and beans to the pot. Stir to warm through and then add the tomatoes and vegetable broth. Stir to combine. Bring to a boil and then reduce heat to medium-low. Simmer, uncovered, for 20 minutes, stirring occasionally.
- Remove cinnamon stick, then stir in the lime juice and season to taste with additional salt and ground chipotle chile if desired.
PINTO POSOLE RECIPE - COOKIE AND KATE
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4.8/5 (119)Calories 382 per servingCategory Soup
- Cut off the stem ends of the chilis and shake/flick the chilis to remove as many seeds as possible (it’s ok if some remain). Rinse them and pat them dry.
- Heat an empty Dutch oven or soup pot over medium heat until a few drops of water evaporate quickly from the pan. Toast the chilis in the dry pan, pressing them flat with a spatula for a few seconds until fragrant, then flip them over and press them again for a few seconds. Remove the toasted chilis and set them aside for now.
- In the same pot (still over medium heat), warm the olive oil until shimmering. Add the onion and a pinch of salt. Cook, stirring often, until the onions are tender and translucent, about 5 minutes. Add the garlic and cumin and cook until fragrant while stirring, about 1 minute. Add the tomato paste and cook, while stirring, for 1 minute.
- Add the toasted chili peppers, bay leaf, hominy, beans, vegetable broth and water to the pot. Stir in 1/2 teaspoon salt and raise the heat to medium-high. Bring the mixture to a simmer, then reduce heat as necessary to maintain a gentle simmer, stirring occasionally, and cook for 25 minutes.
POZOLE WITH PINTO BEANS AND QUESO FRESCO - BETTER …
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5/5 (7)Calories 443 per serving
- Set an oven rack close to the broiler heat source while still able to fit the baking sheet between the rack and the broiler (3 to 4 inches from heat). Set broiler to high.
- Mix oil, chili powder, 2 teaspoons salt, and 1 teaspoon black pepper in a small bowl. Put the tomatillos, poblano peppers, onion, and garlic on a baking sheet lined with aluminum foil; rub all over with the oil-chili powder mixture. Broil, tossing once, until everything is golden brown and can be easily pierced with a fork, 13 to 15 minutes. (It's OK if the vegetables get a bit charred).
- Transfer the contents of the baking sheet to a blender and puree until completely smooth. Pour into a 5- to 6-quart stock pot or Dutch oven and add stock. Cover and bring to boiling over high. Reduce heat to a simmer and add the chicken, hominy, and beans. Cook until everything is heated through, 5 to 7 minutes more. Stir in the lime juice, sugar, 1 teaspoon salt and 1/4 teaspoon black pepper.
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#30-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #occasion #north-american #main-dish #side-dishes #beans #mexican #easy #beginner-cook #vegetarian #dietary #spicy #taste-mood #3-steps-or-less
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