SALSA PINTO BEANS
This is a zippy alternative to refried beans. This easy side dish is so homey and hearty. Sometimes I top it off with a sprinkling of shredded cheese or a dollop of sour cream.-Lorna Nault, Chesterton, Indiana
Provided by Taste of Home
Categories Side Dishes
Time 15m
Yield 6 servings.
Number Of Ingredients 6
Steps:
- In a large skillet or saucepan, saute onion and cilantro in oil until tender. Add garlic; cook 1 minute longer. Stir in the beans and salsa; heat through.
Nutrition Facts : Calories 159 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 296mg sodium, Carbohydrate 26g carbohydrate (4g sugars, Fiber 6g fiber), Protein 7g protein. Diabetic Exchanges
PINTO BEANS IN SPICY TOMATO SAUCE
This is a recipe I came up with as a substitute for canned chili beans. This is not spicy really but this is usually what you will find the beans called in the grocery aisle. I don't care for kidney beans so I use pintos, but I am sure they would work also. Cooked beans freeze well so it makes sense to cook the whole package and be done.
Provided by Amy in Kansas
Categories Beans
Time 10h
Yield 10-12 cups
Number Of Ingredients 9
Steps:
- Sort and rinse beans to remove bad beans, rocks and dirt.
- Soak overnight or between 6-8 hours.
- Drain and rinse soaked beans.
- Add enough water to cover beans for cooking and add salt, pepper, garlic powder and onion powder. Cook until tender, approximately 2 hours.
- When cooked, drain water from beans.
- Add tomato sauce, chili powder, garlic powder and onion powder.
- Heat through to meld flavors.
- Cool and freeze 2 cups of beans in sauce in quart bags.
Nutrition Facts : Calories 356.9, Fat 1.7, SaturatedFat 0.3, Sodium 1883.4, Carbohydrate 66, Fiber 16.4, Sugar 6.1, Protein 21.2
BEST EVER PINTO BEANS
I learned to make pinto beans from my Grandma, who came from Oklahoma. I've added to the recipe, and my Mother used to say mine were the best beans she'd ever tasted. Serve the Southern way - with cornbread and steamed greens.
Provided by Foxy
Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas
Time 7h10m
Yield 6
Number Of Ingredients 6
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.
Nutrition Facts : Calories 352.5 calories, Carbohydrate 49.5 g, Cholesterol 22.7 mg, Fat 8.2 g, Fiber 16.1 g, Protein 21.8 g, SaturatedFat 2.7 g, Sodium 509 mg, Sugar 4 g
TOMATO, PEPPER & BEAN ONE POT
Make a batch of this stew at the weekend, then chill or freeze it in portions for easy midweek lunches. See our different toppings to keep it interesting
Provided by Anna Glover
Categories Dinner, Lunch
Time 1h
Yield Makes 6 portions
Number Of Ingredients 15
Steps:
- Heat the oil in a large pan or casserole on a medium heat. Fry the onion, celery and carrots for 10 mins until soft and golden, then add the peppers and fry for another 5 mins.
- Stir in the garlic for a minute, then add the tomato purée, all the beans and chopped tomatoes, then swirl out the tomato cans with a splash of water and add to the pan with the stock cube, bay leaves, sugar and vinegar. Season and simmer, uncovered, for 25 mins until the sauce reduces to coat the beans and the peppers are soft. Leave to cool before storing in transportable containers. Will keep in the fridge for 3 - 4 days or freeze in portions and defrost in the fridge overnight. Choose your toppingsSweet & spicyAdd diced dried apricots and 1 tbsp harissa. Top with yogurt swirled with more harissa, and toasted flaked almonds. Tex-MexStir in ½ - 1 tbsp chipotle paste, shredded leftover roast chicken if you have any, and top with diced avocado, grated cheddar and coriander. Smoky BBQ beansStir in 1 tbsp smoky BBQ sauce and crumble over shop-bought crispy bacon, a dollop of soured cream or yogurt, and some chopped herbs. Added greensStir in some spinach and top with a sliced boiled egg. Beans on toastServe the beans on toast or bread, add a dash of Tabasco or chilli flakes, crumble over feta and drizzle with olive oil. Italian-inspiredTop with toasted croutons, chopped rosemary, lemon zest and parmesan.
Nutrition Facts : Calories 236 calories, Fat 3 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 35 grams carbohydrates, Sugar 18 grams sugar, Fiber 11 grams fiber, Protein 11 grams protein, Sodium 0.8 milligram of sodium
CHEF JOHN'S SANTA MARIA-STYLE BEANS
Classic Santa Maria-style beans are made with a special variety of pink beans called pinquitos. These 'little pink' beans are prepared in a spicy, smoky, tomato/chili sauce that's spiked with not one, but two kinds of pork. Santa Maria beans have come into my life relatively late, so I plan on making up for lost time this barbecue season.
Provided by Chef John
Categories Side Dish
Time 10h35m
Yield 6
Number Of Ingredients 15
Steps:
- Place pink beans into a large container and cover with several inches of cool water; let stand 8 hours to overnight. Drain.
- Place drained beans in a stockpot with enough cold water to cover. Bring to a simmer and cook until almost completely tender, about 1 hour 45 minutes.
- While beans are simmering, cook and stir bacon in a large saucepan over medium heat until cooked through but not crispy, 5 to 7 minutes. Add ham; cook and stir until ham is heated through, about 1 minute. Stir garlic into ham mixture and cook until garlic is fragrant, about 1 minute more. Add tomatoes, 1/2 cup water, ketchup, sugar, dry mustard, paprika, chili powder, salt, chipotle chile powder, and oregano. Bring to a simmer, reduce heat to low, and cook until flavors blend, about 30 minutes.
- Drain beans, reserving 1 cup of the cooking liquid. Combine beans, reserved liquid, and tomato mixture in the beans stockpot; bring to a simmer, reduce heat to low, and cook, stirring occasionally, until beans are tender and mixture has thickened, about 30 minutes.
Nutrition Facts : Calories 343.6 calories, Carbohydrate 56.4 g, Cholesterol 9.9 mg, Fat 4.7 g, Fiber 10.6 g, Protein 20.2 g, SaturatedFat 1.4 g, Sodium 838.8 mg, Sugar 7.7 g
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
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