Pinto Bean Bread Recipes

Steps:

• Combine the milk, beans, sugar, salt, shortening, and 1 tablespoon of the flour.
• Stir in the yeast and wait for it to bubble.
• If it has not bubbled in 5 minutes, get new yeast.
• Stir in 5-6 cups flour, to make a kneadable dough.
• Knead 5-10 minutes, until satiny.
• Place in a greased bowl, turning to grease dough.
• Cover loosely with a clean damp cloth and let rise till double.
• Punch down; let rise again.
• Punch down; shape into 2 loaves.
• Place in greased loaf pans.
• Bake at 350 for 30-40 minutes, or until thumps hollow on bottom.

Steps:

• Starting with the corn bread, bake corn bread for 30 minutes and let cool, then crumble 1/2 of it into the bottom of a large glass sea thru container (I use a punch bowl) add 1/2 of the pinto beans, and so on.
• When you have 2 layers of everything, cover with Saran wrap and refrigerate overnight, or at least 8 hours.
• This dip can be served hot by heating individual servings in a microwave until the cheese melts.
• This dish is great over the top of Frito's or Tostado's.

Steps:

• Cover pinto beans with water in a large bowl. Soak beans for 4 hours, changing water every 30 to 45 minutes. Drain.
• Bring 6 cups water to a boil in a large pot. Add pinto beans, ham hock, and kosher salt to the pot. Pour in more water if needed to cover ingredients by at least 1 inch.
• Reduce heat to medium-low and simmer until beans are just tender, 2 to 3 hours.
• Remove ham hock from beans; cut meat from the bone, chop the ham, and return to pot.
• Stir tomato sauce and brown sugar into the beans. Continue to simmer until beans are tender and flavors are blended, about 1 more hour.

Steps:

• Preheat oven to 350.
• In a large bowl beat sugars with oil.
• Blend in beans, salt, buttermilk, and egg substitute.
• Mix in flour, baking powder, baking soda, spices, and dates.
• Spoon into pan and bake 50 minutes or until done.
• Cool 5 minutes, then unmold and cool on rack. Slice and serve cool.

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease one 9 or 10 inch tube pan.
• Cream butter or margarine and sugar together. Add the beaten egg and mix well. Stir in the mashed cooked beans and the vanilla.
• Sift the flour, baking soda, salt, ground cinnamon, ground cloves, and ground allspice together. Add the chopped pecans, golden raisins, and the diced apples to the flour mixture. Stir to coat. Pour flour mixture into the creamed mixture and stir until just combined. Pour batter into the prepared pan.
• Bake at 375 degrees F (190 degrees C) for 45 minutes. Dribble with a simple confectioner's sugar icing and garnish with candied cherries and pecan halves, if desired.

Steps:

• After the beans soak overnight, add everything but the salt and pepper to a large pot. Completely cover with water. You do not want any beans out of the water or they will not cook. bring to a boil then reduce to a low simmer.
• Simmer for several hours until the beans are tender (this will take a long time so you want to start it at lunch time.) Be sure to stir occasionally. You should be able to easily smash them between two fingers without difficulty. Salt and pepper to taste.