Pinto Bean Turnovers Recipes

PERFECT PINTO BEANS

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.

PINTO BEANS WITH BURNT ENDS

Steps:

• Put the canola oil and bacon in a medium cast-iron or enamel coated cast-iron Dutch oven over medium heat. Cook until crisp. Add the carrots and onions to the pan and cook until soft, about 5 minutes. Add the garlic and cook, about 1 minute. Add the beans, barbecue sauce, 1 cup stock, honey and brown sugar and mix gently to combine; season with salt and pepper. Cover and simmer, about 20 minutes. Check to see if the mixture is dry, and if it is, add a little more stock. Continue simmering until slightly thickened, about 15 minutes. Stir in the burnt ends. Garnish the top with the parsley and let sit 10 minutes before serving.
• In a large saucepan over medium heat, melt the butter and sweat the onion and garlic until translucent, about 3 minutes. Add the tomatoes and simmer 15 minutes. Add the remaining ingredients and simmer 20 minutes.
• Puree the mixture in a food processor, pour into a bowl, and let cool at room temperature. May be refrigerated up to 1 week or frozen.
• Mix together all the spices in a bowl. Liberally rub the entire brisket with the spices, wrap tightly in plastic wrap and refrigerate for at least 4 hours and up to 24 hours. Remove the brisket from the refrigerator 1 hour before beginning the smoking process to take the chill off, and remove the plastic wrap.
• Get your smoker running at 225 degrees F with hardwood charcoal and a few handfuls of soaked wood chips. This temperature should be maintained throughout the entire smoke. (If you are using a grill: Set up the grill for indirect heat, banking the coals on one side of the grill and scattering the wood chips on top. Maintain the temperature at 225 degrees throughout the smoking process, adding chips as necessary until you wrap the brisket in foil.)
• Place the brisket fat-side up on your smoker grate and close it up for the long smoke.
• Open your barbecue smoker every hour or 2 and spray the brisket liberally with apple juice to help keep the meat from drying out. Also keep apple juice in the water pan if you are using a water smoker.
• When the internal temperature reaches 165 to 170 degrees, after about 4 hours, wrap the brisket in aluminum foil and continue to cook for another 3 1/2 to 4 1/2 hours. This little trick is a big help in getting the meat tender, especially for beginners. Figure that a brisket smoked at around 200 degrees will take about 1 1/2 hours per pound. The brisket is done when the internal temperature reaches 185 degrees F. Remove and let rest 20 minutes before slicing. Remove the foil from the brisket over a large pan or disposable pan and reserve the liquid. Cut off the brisket points and reserve for another use.

PINTO BEAN PIE

Steps:

• In a large bowl, combine the beans, butter and vanilla. Stir in the sugar and coconut. Add eggs; stir well. Pour into crust. Bake at 350° for 30 minutes. , Sprinkle with pecans; bake 15-20 minutes longer or until a knife inserted in the center comes out clean but moist. Cool on a wire rack. Serve with whipped topping if desired. Refrigerate leftovers.

OLD FASHIONED PINTO BEAN PATTIES - PINTO BEAN PANCAKES

Steps:

• Drain pinto beans well.
• Mash pinto beans to coarsely or to desired texture using a potato masher, fork or pulse in a food processor.
• Add diced onions, egg, flour, salt and pepper. Mix.
• Form into patties and fry in hot vegetable oil in a large skillet over medium high heat. Fry for approximately 5 minutes or until golden brown; flip and fry the other side.
• Drain on paper towels, and serve hot.

SPICY BEAN TURNOVERS (WITH VARIATIONS)

Steps:

• Mash pinto beans (could use food processor).
• Add cumin, 1/2 teaspoon chili powder, salt, chili flakes, coriander, onion, and salsa.
• Mix well--adjust seasonings to taste.
• On floured surface, roll pastry to 1/8 inch thickness.
• Sprinkle with 1/2 of the cheese; press lightly into dough.
• Turn pastry over. Sprinkle with remaining cheese and press lightly into dough.
• Cut into 3 inch circles (I used a wide-mouthed glass for lack of a cookie cutter).
• Place small amount bean mixture (large teaspoon's worth) into center of each circle.
• Fold over to form a semi-circle with the bean mixture inside. Press edges with a fork to seal the mixture inside.
• Sprinkle the tops with the remaining 1/2 teaspoon of chili powder.
• Bake at 350F for about 15 minutes or until brown.
• PIZZA FILLING VARIATION:.
• Mix together:.
• 1/2 cup pizza sauce.
• 1/2 cup cooked ground beef or chopped pepperoni.
• 1/3 cup onion & peppers (chopped and mixed together to make 1/3 cup).
• Shredded mozzarella cheese, if you like.
• CHICKEN PARMESAN VARIATION:.
• Mix together:.
• 1/2 cup pizza sauce.
• 1/2 cup chicken, cooked and sliced or shredded.
• 1/2 cup mozzarella cheese, shredded.
• 1/4 cup parmesan cheese, grated.
• HAM 'N' CHEESE FILLING VARIATION:.
• Mix together:.
• 1/2 cup deli ham, chopped.
• 1/3 cup processed cheese, melted.
• 1/4 cup onion, chopped.
• Allow filling to cool (so it is not liquid) before stuffing.
• OTHER VARIATIONS:.
• Stuff with chopped hot dogs and shredded cheese.
• Stuff with homemade chili (drain liquid before stuffing).
• Stuff with taco meat and shredded cheese.
• Stuff with chicken tikka masala or other Indian meats, and add some chutney.

THREADGILL'S PINTO BEANS

Steps:

• Clean and rinse beans, and pick through carefully.
• Soak overnight in cold water to cover well.
• Drain beans and place all ingredients, except salt into a 4 quart pot and bring to a boil.
• Reduce heat to simmer.
• Cover and cook about 90 minutes, or until beans are tender.
• Add salt to taste and garnish with sliced onion.