Pioneer Woman Pinto Beans Recipes

Steps:

• Rinse the beans under cold water, sorting out any rocks/particles. Set aside.
• In a heavy pot (cast iron), saute the bacon pieces until halfway cooked and the fat is rendered. Add the green peppers and onions to the pot and cook until starting to get brown, about 3 minutes. Add the beans and cover with water by 1 inch. Bring to a boil, and then add the brown sugar, ketchup, mustard, chili powder, salt, pepper and garlic. Reduce the heat to a simmer, place on the lid and cook until the beans are tender and the liquid is thick 3 to 4 hours.

Steps:

• Sort through the beans and remove any stones. To soak the beans, put them in a large bowl, cover them with cold water and allow them to soak, covered, overnight. Or use the quick-soak method below.
• Quick-soak method: Put the beans in a colander and rinse under water. Put the beans in a large pot and add enough water to cover the beans by at least 3 inches. Bring to a boil over high heat. Reduce the heat and simmer for 4 minutes. Turn off the heat and let the beans stand for 1 hour.
• Drain and rinse the soaked beans and transfer them to a large pot. Add enough water to cover the beans by at least 3 inches. Add the salt, pepper, chili powder, cumin, cayenne, smoked paprika, garlic, jalapeno, bay leaf and onion to the pot. Bring to a boil, then reduce the heat to bring it to a simmer. Cover and cook until the beans are tender, 2 to 3 1/2 hours.

Steps:

• Rinse beans in cool water; pour into a pot, cover with water by 2 to 3 inches. Bring to a boil, then reduce heat and cover. Simmer 2 hours, or until beans are tender. Add water to pot as needed. Beans should have a thick broth. Toward end of cooking time, add salt and pepper and season to taste. Don't over-salt. For a variety try adding chili powder, garlic or Tabasco. Serve in a bowl with cornbread. Can serve with small bowls of grated cheese, chopped onions, chopped fresh jalapenos, sour cream, and/or cilantro.

Steps:

• First make a batch of my homemade pinto beans: 4 cups dried pinto beans 4 slices thick cut bacon, sliced into 1 inch pieces 1 teaspoon salt 2 teaspoons black pepper Rinse the beans under cool water. If you see any little strange looking bits in there, pick them out and discard. Put the beans in a Dutch oven (or similarly large pot) and fill with water until 2 inches above the beans. Throw the bacon in the pot, and bring everything to a boil. Cover and reduce heat to a simmer for about two hours until nice and thick. Add 1 teaspoon salt and 2 teaspoons black pepper. Next, if you want to spice up your refried beans, add any of the optional ingredients listed above. Now, spoon the cooked beans into a mixing bowl. Allow a little of the cooking liquid in there, too. If you like your refried beans a bit soupy, add a little more liquid. Then, with a potato masher, simply mash away! Next throw in some fat like shortening, lard, bacon grease or even a few tablespoons of butter. You can certainly omit this step if you're trying to cut down on fat but it really contributes to the smooth consistency, and in the case of the bacon grease and butter, the flavor of the refried beans. Now continue mashing until the mixture reaches desired consistency. You can leave them quite lumpy or make them super smooth - it all depends on how much you mash. Then, go ahead and season them to taste. Even if the cooked beans were seasoned, the mashed version might need a little more salt. If you prefer to actually fry the refried beans, you can do the mashing in a large skillet over medium-low heat but you don't have to.