SPICY BEAN TURNOVERS (WITH VARIATIONS)
Our family loves these little 'mock hotpockets' and they come together really quickly. Add a side of salsa & fat-free sour cream for an easy, healthy lunch, or serve as an appetizer. There are many variations for these and they would be great for a lunchbox. These can be baked, then frozen, and reheated in the microwave. Adapted from an idea I saw in Quick Cooking that called for a can of bean dip in place of the bean mixture I use.
Provided by WhoKnew
Categories Savory Pies
Time 45m
Yield 2 1/2 dozen, 6 serving(s)
Number Of Ingredients 11
Steps:
- Mash pinto beans (could use food processor).
- Add cumin, 1/2 teaspoon chili powder, salt, chili flakes, coriander, onion, and salsa.
- Mix well--adjust seasonings to taste.
- On floured surface, roll pastry to 1/8 inch thickness.
- Sprinkle with 1/2 of the cheese; press lightly into dough.
- Turn pastry over. Sprinkle with remaining cheese and press lightly into dough.
- Cut into 3 inch circles (I used a wide-mouthed glass for lack of a cookie cutter).
- Place small amount bean mixture (large teaspoon's worth) into center of each circle.
- Fold over to form a semi-circle with the bean mixture inside. Press edges with a fork to seal the mixture inside.
- Sprinkle the tops with the remaining 1/2 teaspoon of chili powder.
- Bake at 350F for about 15 minutes or until brown.
- PIZZA FILLING VARIATION:.
- Mix together:.
- 1/2 cup pizza sauce.
- 1/2 cup cooked ground beef or chopped pepperoni.
- 1/3 cup onion & peppers (chopped and mixed together to make 1/3 cup).
- Shredded mozzarella cheese, if you like.
- CHICKEN PARMESAN VARIATION:.
- Mix together:.
- 1/2 cup pizza sauce.
- 1/2 cup chicken, cooked and sliced or shredded.
- 1/2 cup mozzarella cheese, shredded.
- 1/4 cup parmesan cheese, grated.
- HAM 'N' CHEESE FILLING VARIATION:.
- Mix together:.
- 1/2 cup deli ham, chopped.
- 1/3 cup processed cheese, melted.
- 1/4 cup onion, chopped.
- Allow filling to cool (so it is not liquid) before stuffing.
- OTHER VARIATIONS:.
- Stuff with chopped hot dogs and shredded cheese.
- Stuff with homemade chili (drain liquid before stuffing).
- Stuff with taco meat and shredded cheese.
- Stuff with chicken tikka masala or other Indian meats, and add some chutney.
Nutrition Facts : Calories 426.1, Fat 24.4, SaturatedFat 7.2, Cholesterol 9.9, Sodium 864.3, Carbohydrate 42.1, Fiber 5.5, Sugar 1.2, Protein 10.5
PERFECT PINTO BEANS
Provided by Ree Drummond : Food Network
Categories side-dish
Time 11h40m
Yield 12 servings
Number Of Ingredients 11
Steps:
- Put the beans in a large bowl, cover with cold water and let soak overnight.
- Drain and rinse the beans, then put them in a large pot. Cover the beans with water and add the chili powder, cumin, paprika, cayenne, bacon, garlic, bay leaves, onion, bell pepper and some salt and pepper. Bring to a boil, then reduce the heat to low and cook until the beans are tender, 2 to 3 1/2 hours.
PINTO BEAN PIE
Gammy (as my mom, Barbara Galloway, is known around here) loves to cook and be creative. It's a trait that was passed down from her father. Pinto Bean Pie is one of her favorite recipes to make, especially when she's planning special holiday meals. If you'd like to dress up each slice, top them with a dollop of whipped cream and a pecan. -Valerie Elijah, Dayton, Ohio
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- In a large bowl, combine the beans, butter and vanilla. Stir in the sugar and coconut. Add eggs; stir well. Pour into crust. Bake at 350° for 30 minutes. , Sprinkle with pecans; bake 15-20 minutes longer or until a knife inserted in the center comes out clean but moist. Cool on a wire rack. Serve with whipped topping if desired. Refrigerate leftovers.
Nutrition Facts :
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
SIMPLE PINTO BEANS
Pinto beans are emblematic of the Old West - good cheap hearty fare. These plain ones are good with just about anything or as a meal in a tin plate, cowboy-style, with a chunk of cornbread. For the best tasting beans, cook at a bare simmer, and keep the liquid level just 1 inch above the beans' surface as they cook.
Provided by David Tanis
Categories side dish
Time 2h
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- Pick over the beans for small rocks or debris. Rinse well, then cover with cold water and soak for 6 hours or overnight.
- Transfer beans to a soup pot and add water to cover by 1 inch. Add onion, bay leaf and bacon and bring to a boil. Reduce heat to a bare simmer, partly cover pot with lid, and cook for 1 hour, stirring occasionally.
- Stir in salt, paprika and cayenne, then continue simmering until beans are soft and creamy and the broth is well seasoned and lightly thickened, about 1 hour more. Remove bacon and chop roughly, then return to pot. (Dish may be prepared up to 2 days ahead.)
Nutrition Facts : @context http, Calories 507, UnsaturatedFat 14 grams, Carbohydrate 50 grams, Fat 24 grams, Fiber 12 grams, Protein 24 grams, SaturatedFat 8 grams, Sodium 386 milligrams, Sugar 3 grams, TransFat 0 grams
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