SPICY SLOW COOKER PINTO BEANS
This makes a lot of beans--a 7-quart slow cooker's worth! This is not fast cooking, but low and slow. And it's not a low-calorie/low-fat meal. My mother started this recipe and was a staple in our home growing up. My brother has perfected it and shared it with us. Serve with anything you desire. In our home, it's tortillas and eggs! These freeze well and reheat/refry beautifully.
Provided by Arizona Desert Flower
Categories Side Dish
Time 13h35m
Yield 20
Number Of Ingredients 11
Steps:
- Place pinto beans in a 7-quart slow cooker and add enough water to cover. Allow to soak for 3 to 4 hours.
- Combine jalapeno peppers and garlic in a food processor; puree into a paste.
- Drain beans and return to the slow cooker. Stir in jalapeno-garlic paste. Nestle ham hocks among the beans. Sprinkle onion chunks, salt, cayenne, pepper, and paprika over the beans. Place bacon and green chiles on top.
- Cover and cook on Low for 10 hours. Remove ham hocks. Cool slightly; shred the meat.
- Return meat and fat to the slow cooker. Stir for a few minutes to incorporate fat into the beans and give liquid a creamy consistency. Turn off or keep warm until ready to serve.
Nutrition Facts : Calories 259.7 calories, Carbohydrate 31.1 g, Cholesterol 21.7 mg, Fat 8.1 g, Fiber 7.7 g, Protein 15.8 g, SaturatedFat 2.7 g, Sodium 1101.2 mg, Sugar 2 g
SPICY CROCK POT PINTO BEAN CHILI
This recipe uses convenient frozen pinto beans, not dried. This crock pot chili can be thrown together in just a few minutes usually with items you already have on hand. The spice level can be adjusted by varying the amount of jalapeno's or leaving them out completely.
Provided by Brooke the Cook in
Categories One Dish Meal
Time 6h15m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Place all items into crock pot. More broth can be added if desired.
- Cook on low for 6-8 hours or high for 3-4 hours.
Nutrition Facts : Calories 133.8, Fat 0.9, SaturatedFat 0.1, Sodium 16.1, Carbohydrate 25.3, Fiber 8.3, Sugar 2.9, Protein 7.8
SPICY PORK CHILI
Provided by Food Network
Time 30m
Yield 6 bowls
Number Of Ingredients 13
Steps:
- Combine all ingredients in a large pot. Cook on medium/high for about 30 minutes and then on simmer for 30 minutes.
- Serve and enjoy!
SPICY THREE-BEAN PANTRY CHILI
This vegetarian chili gets its rich flavor from caramelizing tomato paste and warming herbs, rather than long hours of cooking. You can amp up the heat by using a spicy salsa or some of the adobo paste (though the chile itself is pretty hot). Add corn for some sweetness, or canned hominy for a chunkier and funkier chili.
Provided by Food Network Kitchen
Time 40m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Heat the oil in a medium pot over medium-high heat. Add the tomato paste and cook, smearing and stirring constantly with a heat-proof spatula or flat-edged wooden spoon, until dark and aromatic, about 90 seconds. Add the chipotle, chili powder and oregano, and cook, stirring, for 1 minute. Stir in the salsa and 1 1/4 cup water. Stir in the beans and hominy. Bring to a boil, reduce the heat to medium-low, cover and simmer for 25 minutes, stirring occasionally.
- Meanwhile, bring 1 1/2 cups water to a boil in a small saucepan with a lid. Stir in the rice, reduce the heat to medium low, cover and simmer until the water is absorbed, about 15 minutes. Remove from the heat and let stand, covered, 5 minutes.
- Remove the chili from the heat, stir in the cider vinegar and let stand 1 minute. Fluff the rice with a fork, divide it among 6 serving bowls and top with the chili. Serve with pickled jalapenos and tortilla chips, if desired.
SPICY PINTO BEAN SOUP
I got this from an amazing low-fat cookbook of mine and added the taco seasoning and additional veggies!
Provided by rilla66
Categories Beans
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- coat a 4 quart pan with no stick spray. Add olive oil, onions & celery. Cook over medium heat for 2 minutes. Add carrots and garlic and cook for another 3-4 minutes. Add pinto beans, broth, water and seasonings. Bring to boil and let simmer 20-25 minutes until veggies are soft. Ladle into bowls and top with sour cream and green onions.
Nutrition Facts : Calories 498.8, Fat 3.8, SaturatedFat 0.7, Sodium 1059.6, Carbohydrate 89.8, Fiber 27.9, Sugar 3, Protein 30.7
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
COPYCAT CHIPOTLE PINTO BEANS
Making beans from scratch is one of those things people pretend is difficult. It's not. Also, you get a hill of delicious Chipotle beans for not too much cabbage (If you know what I mean).
Provided by EmKenBken
Categories Mexican
Time 2h20m
Yield 6 cups, 6 serving(s)
Number Of Ingredients 12
Steps:
- Heat oil in a large heavy-bottomed pot, or dutch oven medium-high.
- Add onion, beans, cumin, oregano, garlic, bay leaf, 2 chipotle chilies, and 2 teaspoons adobo sauce from the same can. Add enough water to pot to cover beans.
- Bring to a simmer and cook until beans are tender, but not falling apart. Remove from heat. Remove bay leaves and chipotle chilies. Stir in lemon juice, lime juice, salt and pepper.
SPICY SLOW-COOKED CHILI
This spicy and satisfying chili is made in the slow cooker. Start it before you head off to work, and return to a homemade meal ready to eat! I like to put two scoops of sour cream in with my bowl.
Provided by dandi
Categories Soups, Stews and Chili Recipes Chili Recipes Beef Chili Recipes
Time 4h30m
Yield 10
Number Of Ingredients 12
Steps:
- Heat a large skillet over medium-high heat and stir in ground beef. Cook and stir until beef is crumbly, evenly browned, and no longer pink, about 7 minutes. Drain and discard any excess grease.
- Combine ground beef, kidney beans, diced tomatoes, tomato sauce, onions, bell pepper, garlic, chili powder, cayenne pepper, salt, and black pepper in a slow cooker. Cover and cook on Low for 10 hours, or High for 4 hours.
- Garnish each serving with Cheddar cheese.
Nutrition Facts : Calories 308.3 calories, Carbohydrate 22.3 g, Cholesterol 62.3 mg, Fat 13.8 g, Fiber 8.1 g, Protein 23.4 g, SaturatedFat 5.7 g, Sodium 1023.7 mg, Sugar 4.4 g
SWEET AND SPICY BARBECUED PINTO BEANS
From the RSVP section of an old Bon Appetit Magazine. Recipe is courtesy of C Lazy U Ranch in Colorado. Can be made 1 day ahead and refrigerated. Prep time does not include overnight soaking time for beans.
Provided by DailyInspiration
Categories Onions
Time 1h50m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- Place pinto beans in heavy large pot. Add enough water to pot to cover beans by 3 inches; let soak overnight. Drain beans. Return beans to pot. Add 5 cups water, chopped onion, garlic and bay leaf and bring to a boil. Boil until beans are just tender, stirring occasionally, about 55 minutes. Stir in remaining ingredients and simmer until beans are very tender and flavors blend, about 30 minutes. Season to taste with salt and pepper and serve.
PINTO BEAN CHILI
Cumin and chili powder season this traditional chili from Sandy Dilatush of Denver, Colorado. Quesadillas on the side make this Southwestern soup a meal.
Provided by Taste of Home
Categories Lunch
Time 2h5m
Yield 8 servings.
Number Of Ingredients 17
Steps:
- Place beans in a Dutch oven or soup kettle; add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 hour. Drain and rinse beans, discarding liquid. , In a Dutch oven, cook the beef, onion and celery over medium heat until meat is no longer pink; drain. Stir in flour until blended. Gradually stir in water. Add the beans, chili powder, cumin and sugar. Bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours or until beans are tender. Stir in the tomatoes, vinegar and salt; heat through, stirring occasionally., Meanwhile, for quesadillas, spread about 1 tablespoon of chilies on half of each tortilla. Sprinkle with 1/4 cup of cheese; fold in half. In a large skillet, cook tortillas in 1 teaspoon of oil over medium heat until lightly browned on each side, adding more oil as needed. Cut each in half. Serve with chili.
Nutrition Facts : Calories 787 calories, Fat 34g fat (15g saturated fat), Cholesterol 120mg cholesterol, Sodium 1373mg sodium, Carbohydrate 72g carbohydrate (4g sugars, Fiber 18g fiber), Protein 51g protein.
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