EASY PINTO BEANS FROM SCRATCH (1 POT)
Steps:
- Add pinto beans to a large pot and cover with cool water (at least a few inches above the beans as they will expand). Soak for at least 6 hours or overnight* uncovered at room temperature.
- Once beans are soaked, drain and set aside.
- Heat your large pot over medium heat. Once hot, add olive oil, diced onion and garlic, and season with a healthy pinch each sea salt and black pepper (amount as original recipe is written // adjust if altering batch size). Stir to coat and sauté for 3-4 minutes, or until onion is soft and translucent.
- Next add drained beans and bouillon cube and cover with water about 2 inches over the top, as the beans will expand while cooking. If using vegetable broth in place of a bouillon cube, add vegetable broth first, and then water so you don't add too much liquid.
- Add chipotle pepper and diced tomatoes, stir and bring to a low boil. Then reduce heat to low or medium-low and simmer for 40-50 minutes (time as original recipe is written // adjust if altering batch size), or until beans are tender.
- Once the beans are tender and cooked through add remaining seasonings: adobo sauce, salt, pepper, cumin, chili powder, and cinnamon (optional). Stir to coat and cook on low for 10 more minutes to let the flavors meld.
- Taste and adjust seasonings as needed, adding more salt to taste, cumin for smokiness, chili for depth of flavor, cinnamon for warmth, or adobo sauce (and minced adobo peppers) for heat. You want them very well seasoned, so don't be shy!
- Your beans are now ready to enjoy! These make a delicious addition to burrito bowls, burritos, tacos, nachos, taco salads, veggie burgers, and more. You could also add them to chili!
- Store beans well covered in the refrigerator up to 5 days. Will keep in the freezer for 1 month (oftentimes longer).
Nutrition Facts : ServingSize 1 half-cup servings, Calories 176 kcal, Carbohydrate 31.3 g, Protein 10.6 g, Fat 2.3 g, SaturatedFat 0.2 g, Sodium 135 mg, Fiber 8.2 g, Sugar 2 g, UnsaturatedFat 1.33 g
ONE POT PINTO BEANS
No need to soak these beans! Very simple. These pinto beans are somewhat like refried beans without the frying. They are creamy and easy to make in no time. No messy clean up with these beans
Provided by Runnergirl
Categories Side Dish Beans and Peas
Time 4h15m
Yield 16
Number Of Ingredients 9
Steps:
- Combine water, condensed chicken broth, beans, garlic, onion, and crushed red pepper flakes into a large saucepan; season to taste with salt and pepper. Bring to a simmer; cover. Cook, stirring occasionally, until beans are soft, about 3 1/2 hours. You may need to add additional water to keep the beans from drying out.
- Mash cooked beans with a potato masher to desired consistency. Stir in mozzarella and pico de gallo before serving.
Nutrition Facts : Calories 251.9 calories, Carbohydrate 38 g, Cholesterol 9.1 mg, Fat 3.2 g, Fiber 9 g, Protein 16.4 g, SaturatedFat 1.6 g, Sodium 328 mg, Sugar 2.6 g
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.
CROCK POT PINTO BEANS
This is a really good and easy slow cooker recipe for pinto beans, it's really good with some fresh cornbread on the side. One of my favorites!! You can add the jalapenos to your taste. We like it with a little kick but it's just as good without them.
Provided by WhittySmith
Categories One Dish Meal
Time 17h
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Rinse dried pintos under cool water and drain
- Put them into a large bowl and cover with hot water and let sit over night.This helps cut down on cooking time and take some of the "gas" out. They will swell quite a bit so you need a large bowl.
- In the morning, rinse beans well with cool water, drain and then put in crock pot.
- Add chicken broth and all other ingredients.
- Fill with water till water is about an inch or 2 above beans.
- Cook on low all day for about 8-9 hours.
- Cook up some cornbread and you are ready to eat!
Nutrition Facts : Calories 301, Fat 2, SaturatedFat 0.5, Sodium 895.8, Carbohydrate 50.6, Fiber 12.3, Sugar 2.9, Protein 20
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
ONE-POT RICE AND BEANS
Not only is rice with beans adored the world over (see: gallo pinto, khichdi, hoppin' John and Caribbean rice and peas), it even has its own Wikipedia page. This deeply flavored rendition is inspired by these comforting traditions and a desire to wash as few dishes as possible: The rice cooks with the beans and the starchy liquid they're canned in. As the two ingredients cook together, the beans disperse and glom onto the rice. For an extra kick, sauté chopped jalapeño with the onions, or add 1/4 cup salsa with the stock.
Provided by Ali Slagle
Categories dinner, easy, lunch, weekday, weeknight, beans, main course, side dish
Time 30m
Yield 4 servings
Number Of Ingredients 7
Steps:
- In a large saucepan or Dutch oven with a tight-fitting lid, warm the olive oil over medium heat. Add onion and sauté until translucent, about 3 minutes. Add the stock, cover and bring to a boil.
- Add the salt, rice and beans (including the liquid). Stir just to combine, then cover.
- Turn the heat down as low as it will go, then let simmer, undisturbed, for 18 to 20 minutes. Remove from heat and let sit for 4 minutes, then fluff with a fork.
- Season to taste with salt and pepper, then garnish with lime or cilantro as you wish.
Nutrition Facts : @context http, Calories 410, UnsaturatedFat 7 grams, Carbohydrate 67 grams, Fat 9 grams, Fiber 7 grams, Protein 14 grams, SaturatedFat 2 grams, Sodium 739 milligrams, Sugar 4 grams
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