Pinto Bean And Rice Recipes

Steps:

• In a large skillet, saute onion in oil until tender. Remove from the heat; stir in ketchup, brown sugar, mustard, liquid smoke if desired, salt and pepper. Stir in rice and beans. , Transfer to a greased 1-1/2-qt. baking dish. Bake, uncovered, at 350° for 30-35 minutes or until heated through.

Steps:

• Rinse beans in colander.
• Put in a crock pot (or large pot).
• Cover with water, plus about 2 inches over top of beans.
• Add all ingredients, except rice.
• Cook on high in crock pot about 3 hours til tender. (Crockpots vary greatly on cooking times. It could take much longer in yours, so the first time allow longer to cook and then you will know how long cooking time will be in the future.).
• (Add water if necessary) May also cook on low overnight.
• Add rice and cook until rice is warm.
• Serve with cornbread.

Steps:

• In a medium skillet cook bacon over medium heat until crisp. Remove and drain on paper towels. Remove all but 2 Tblsps. bacon drippings.
• Add onion and cilantro to remaining drippings in skillet, cook until onion is tender.
• Transfer onion and cilantro to 3 quart casserole, add crumbled bacon and remaining ingredients, except cheese. Mix well.
• Sprinkle shredded cheese on top and bake in 375* oven for 30-35 minutes or until hot.
• Serve over hot cooked rice.

Steps:

• Cook the bacon in a large skillet over medium-low heat, rendering the fat until crispy, 6 to 8 minutes. Remove the bacon with a slotted spoon to paper towels to drain. Set aside.
• Increase the heat to medium and add the onions to the remaining bacon fat. Stir, then cook until soft, translucent and lightly brown, 8 to 10 minutes. Add the chili powder and cook for another minute. Stir in the green chiles and beans. Stir and continue cooking to heat through, 6 to 8 minutes. Turn off the heat and mash with a fork, potato masher or the back of a wooden spoon. Or, for a smooth consistency, puree in a food processor (add 2 to 4 tablespoons water to the puree if it seems dry). Stir in the juice of 1 lime and season with salt.
• To serve, fill one side of a serving bowl with refried beans. Fill the other side with cooked rice. Garnish with the bacon, cheese and scallions. Scatter the jalapeno slices and cilantro on top. Cut the remaining lime into wedges and tuck a wedge into the side of the bowl. Repeat to make 3 to 5 more bowls.

Steps:

• In a large skillet heat oil over medium high heat. Stir in onion and cook for 2 minutes. Stir in garlic, cayenne, cumin, chili powder and cook for 1 minute. Stir in tomatoes, beans, and water and stir well. Simmer mixture for 15-20 minutes or until it has thickened. Stir in the chopped parsley or cilantro. Serve hot over rice with various toppings.

Steps:

• Heat oil in a large skillet over medium heat.
• Add onion and sauté until it just begins to soften and turns color.
• Add garlic and sauté for about 5 minutes, or until onion is golden.
• Add spices and Worcestershire, and stir into onion and garlic.
• (The first time I made this, I was afraid to add the full 3 Tbsp of Worcestershire, but the addition of the rice balances the flavor out).
• Next, add the beans and then the rice.
• Combine the rice and beans evenly and cook until mixture is heated through.
• Add salt and pepper to taste and serve hot.
• Garnish with some chopped cilantro or green onions if you prefer.
• Vegetarians use only the vegetarian Worcestershire sauce.

Steps:

• Sort and wash beans; place them in a large pot, add water to cover them and let soak about 8 hours; drain, rinse and then put back into pot with 2 quarts water.
• Bring beans, ham hocks and all the spices to a boil in the same pot as before; cover, reduce the heat to medium low and simmer, stirring occasionally about 2 and a half hours or until beans are tender.
• Stir in rice, onions, green pepper, brown sugar, rice and ham if using; cover and simmer about 20 minutes or until rice is tender; remove ham hocks, chop off meat and add back to pot.
• Serve with more green onions, some extra hot sauce if that's your thing, and a big pan of cornbread and you have a wonderful country style meal.

Steps:

• In a large saucepan or Dutch oven with a tight-fitting lid, warm the olive oil over medium heat. Add onion and sauté until translucent, about 3 minutes. Add the stock, cover and bring to a boil.
• Add the salt, rice and beans (including the liquid). Stir just to combine, then cover.
• Turn the heat down as low as it will go, then let simmer, undisturbed, for 18 to 20 minutes. Remove from heat and let sit for 4 minutes, then fluff with a fork.
• Season to taste with salt and pepper, then garnish with lime or cilantro as you wish.

Steps:

• In a large bowl, mash beans until a coarse paste forms. Add rice, breadcrumbs, scallions, cilantro, eggs, 1/2 teaspoon salt, and 1/4 teaspoon pepper; gently fold to combine. Form into eight 3/4-inch patties.
• In a large skillet, heat half the oil over medium-high; add half the patties and cook until browned and cooked through, about 3 minutes per side. Transfer to a wire rack and tent with foil. Repeat with remaining oil and patties. Serve burgers on buns with desired toppings.

Steps:

• Heat dressing in large deep skillet or Dutch oven on medium-high heat. Add chicken; cook 10 min. or until evenly browned, turning occasionally. Remove chicken from skillet; cover to keep warm.
• Add onions, bell peppers and ham to skillet; cook and stir 5 min. or until vegetables are crisp-tender. Stir in beans, tomato sauce and jalapeno peppers. Add chicken.
• Bring to boil. Reduce heat to low; cover. Simmer 25 min. or until chicken is cooked through (170ºF). Serve over the rice.

Steps:

• In a 1-1/2-qt. casserole, combine the beans, picante sauce, rice, beef and half the cheese. Bake at 350°, uncovered, for about 20-25 minutes or until heated through. Sprinkle with remaining cheese. Serve with tortilla chips if desired.

Steps:

• Heat the oil in a large skillet or sauté pan over medium-high flame. Add the onions, bell pepper and garlic and sauté for about 2-3 minutes, or until cooked through.
• Stir in the drained beans, some of their reserved liquid, salt and pepper. Bring to a boil, then reduce heat to medium-low and continue to simmer until heated through.
• Add the rice and stir into the beans and heat through. Adjust seasoning and add a little more bean liquid if necessary. Serve hot.
• Variations:.
• •Casamiento (Salvadoran black beans and rice): Use black beans instead of red beans.
• •Nicaraguans on the Caribbean coast use coconut oil instead of regular vegetable oil.
• •Stir in some chopped cilantro.
• •Add a few dashes of bottled pepper sauce or Worcerstershire sauce for added flavor.