Peters Favorite Beans For Mexican Cuisine Recipes

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MEXICAN-STYLE PINTO BEANS



Mexican-Style Pinto Beans image

These Mexican-style beans get infused with flavor as they simmer alongside jalapeno, chili powder, and cumin.

Provided by Justin Fassio

Categories     World Cuisine Recipes     Latin American     Mexican

Time 4h20m

Yield 8

Number Of Ingredients 10

1 pound dried pinto beans, rinsed
water to cover
1 (32 ounce) container whole peeled tomatoes with juice
1 red onion, chopped
1 jalapeno pepper, chopped
1 tablespoon chili powder, or to taste
1 tablespoon ground cumin, or to taste
1 ½ teaspoons garlic powder, or to taste
½ bunch fresh cilantro, chopped
salt and ground black pepper to taste

Steps:

  • Place pinto beans in a large pot and pour in enough water to cover by 2 inches. Add tomatoes with juice, onion, jalapeno pepper, chili powder, cumin, and garlic powder; bring to a boil. Reduce heat to low and simmer for 3 hours.
  • Stir in cilantro, salt, and pepper. Continue to simmer until beans are soft, about 1 more hour. Taste the liquid and add more of any of the spices you feel will make it taste better.

Nutrition Facts : Calories 230.7 calories, Carbohydrate 42.8 g, Fat 1.2 g, Fiber 10.8 g, Protein 13.6 g, SaturatedFat 0.2 g, Sodium 205.5 mg, Sugar 4.8 g

PINTO BEANS WITH MEXICAN-STYLE SEASONINGS



Pinto Beans With Mexican-Style Seasonings image

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

1 pound dried pinto beans, rinsed
2 (10 ounce) cans diced tomatoes with green chile peppers (such as RO*TEL®)
½ pound bacon, cut into 1/2-inch pieces
1 yellow onion, chopped
1 tablespoon chili powder, or to taste
1 tablespoon ground cumin, or to taste
1 ½ teaspoons garlic powder, or to taste
½ bunch fresh cilantro, chopped
salt to taste

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

MEXICAN BEANS



Mexican Beans image

Wonderful Mexican beans to serve as a side dish with your meal.

Provided by sheilamichael

Categories     Side Dish     Beans and Peas

Time 4h20m

Yield 24

Number Of Ingredients 7

2 pounds dried pinto beans
2 ½ quarts water
1 pound bacon, coarsely chopped
1 medium onion, chopped
1 medium ripe tomato, chopped
1 fresh jalapeno pepper, chopped
1 bunch fresh cilantro, chopped

Steps:

  • Combine beans and water in a large pot. Bring to a boil, reduce heat, and simmer for 3 hours. Add more water if necessary while beans are cooking.
  • In a large skillet, cook bacon over medium heat until it is beginning to brown. Stir in onion, and continue cooking until onion is tender. Stir in tomato, and jalapeno, and cook for 2 to 3 minutes. Remove from heat, and stir in cilantro.
  • Stir bacon and onion mixture into the beans, and continue cooking for 1 hour, or until beans are soft.

Nutrition Facts : Calories 221.4 calories, Carbohydrate 24.5 g, Cholesterol 12.9 mg, Fat 9 g, Fiber 6.1 g, Protein 10.5 g, SaturatedFat 2.9 g, Sodium 166.6 mg, Sugar 1.2 g

THE BEST MEXICAN BEANS



The Best Mexican Beans image

These are my favorite! A lovely combo of my southern roots and my love of Mexican food...Make these as a side to your tacos and rice, a filling in your burritos, on a tostada, on brown rice, served over cornbread, or on their own. They are wonderful. They can also be adapted for whatever you are serving. Add whatever you like. I plan on adding tomatoes towards the end next time. This makes a lot and it freezes beautifully. (Prep time is soaking overnight...Also, I put 16 servings, but as a side it is more, I'm sure..I just freeze it...perfect for a party)

Provided by carolinajen4

Categories     Beans

Time 10h

Yield 16 serving(s)

Number Of Ingredients 9

2 lbs dried pinto beans, soaked overnight and rinsed
4 garlic cloves, finely chopped
3 jalapeno peppers, finely chopped (can use different peppers for less heat)
1 large yellow onion, finely chopped
2 tablespoons cumin
2 tablespoons chili powder
1 teaspoon smoked paprika
1 1/2 teaspoons sea salt (or to your taste)
cilantro, for garnish

Steps:

  • Place pre-soaked and rinsed beans in a large stockpot. Fill with water to cover two inches above beans.
  • Add garlic, peppers, onion, cumin, chili powder and bring to a boil. Once it comes to a boil, lower the heat and simmer for 1 1/2 to 2 hours. I keep the lid off. Stir occasionally.
  • Keep checking the beans to taste until tender and lovely. Add salt little by little until it's perfect for you.
  • Add cilantro on top of individual servings. Yum!

Nutrition Facts : Calories 209.2, Fat 1.1, SaturatedFat 0.2, Sodium 243.2, Carbohydrate 37.8, Fiber 9.6, Sugar 1.8, Protein 12.7

CLASSIC MEXICAN FRIED BEANS WITH ONIONS AND GARLIC



Classic Mexican Fried Beans with Onions and Garlic image

Provided by Food Network

Categories     main-dish

Yield 6 servings

Number Of Ingredients 7

2 tablespoons vegetable oil, lard, bacon or chorizo drippings
1 medium white onion chopped
4 garlic cloves, peeled and finely chopped
4 cups undrained, seasoned cooked beans, slightly warm
Salt, to taste
1/2 cup crumbled Mexican queso fresco, queso anejo, pressed, salted farmers cheese, dry feta or Parmesan, for garnish
Tortilla chips, for garnish

Steps:

  • In a large well seasoned or nonstick skillet, heat the oil or pork fat over medium heat. Add the onion and cook, stirring frequently, until deep golden, about 10 minutes. Stir in the garlic, cook for a minute or so, then use a slotted spoon to scoop in about 1/4 of the beans, leaving most of the liquid behind. With a bean or potato masher, or the back of a large spoon, mash the beans into a coarse puree. Add another portion of the beans, mash them in, and continue until all the beans have been added and coarsely mashed. Add about a cup of bean liquid or water and stir frequently over the heat until the beans are still a little soupier than you'd like to serve them (they'll thicken as they sit.) Taste and season with salt if needed.

RIDICULOUSLY EASY MEXICAN BEANS



Ridiculously Easy Mexican Beans image

Make and share this Ridiculously Easy Mexican Beans recipe from Food.com.

Provided by peachy_pie

Categories     Lunch/Snacks

Time 6m

Yield 2-4 serving(s)

Number Of Ingredients 3

1 (455 g) can black beans (or kidney beans or white beans)
1 (455 g) can rotel, mexican flavoured tomatoes (or plain tinned tomatoes with some mexican seasoning sprinkled in)
cornbread or steamed vegetables

Steps:

  • Heat beans and tomatoes together.
  • They are ready.
  • Seriously, that's it.

PETER'S FAVORITE BEANS FOR MEXICAN CUISINE



Peter's Favorite Beans for Mexican Cuisine image

My husband and I are vegetarian and eat an astounding amount of Mexican cuisine. This is his favorite way to make a bean mixture for said Mexican food.

Provided by sweetapples42

Categories     Beans

Time 22m

Yield 10 serving(s)

Number Of Ingredients 3

2 (15 ounce) cans pinto beans, drained
2 (15 ounce) cans black beans, drained and rinsed
1 cup salsa (your personal preference)

Steps:

  • Put bean mixture in a pan with salsa.
  • Cook covered on a Medium to Medium Low, mixing occasionally, until the bean mixture is to preferred consistency.

Nutrition Facts : Calories 208.4, Fat 0.9, SaturatedFat 0.2, Sodium 156.9, Carbohydrate 38.3, Fiber 13.3, Sugar 1.1, Protein 13.4

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