Pinto Beans With Chiles Recipes

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PINTO BEANS WITH CHILIES



Pinto Beans with Chilies image

Pinto beans cooked with dried chilies have a deep, rich southwestern flavor. This pinto bean recipe uses ancho and pasilla chilies to create a healthy and delicious dish. One great thing about pinto beans is their versatility; this recipe works as a side dish for breakfast, lunch, or dinner. We also love to serve them with good BBQ, grilled chicken, and all sorts of other things.

Provided by Mark Hinds

Categories     Side Dish

Time 3h

Number Of Ingredients 9

1 lb dried pinto beans
2 ancho chilies
1 pasilla chile
4 oz can roasted green chilies
1 cup red onion (diced)
2 cloves garlic
1 tsp hot sauce (optional)
28 oz water
3 1/2 tsp salt (divided)

Steps:

  • Prep the beans by washing them and pulling out any that look off. Place the beans in a large pot, filled with 48 ounces of water, bring the water to a boil for a couple of minutes, remove from the heat, cover, and let the beans soak for an hour or two.
  • While the beans are resting, soak the dried ancho and pasilla chilies in hot water for 30 minutes. When the peppers have finished soaking, mince them and set them aside.
  • When the beans have finished soaking, remove them from the pot and discard the water. In the pot, you're going to cook the beans in, sauté the red onion, garlic, and green chilies for a couple of minutes, add in the minced chilies and cook for another couple of minutes before adding the beans and 28 ounces of water.
  • Add in 2 tsp of salt, stir, and cover.
  • Cook the beans on a low simmer until they are nice and tender. This usually takes around 2 1/2 to 3 hours. Add in the rest of the salt and hot sauce.

Nutrition Facts : Calories 241 kcal, Carbohydrate 45 g, Protein 13 g, Fat 1 g, Sodium 1096 mg, Fiber 12 g, Sugar 6 g, ServingSize 1 serving

PINTO BEANS WITH CHILES



Pinto Beans With Chiles image

I love beans in all shapes and forms, Mexican influenced particularly. I found this bean recipe in the 2008 issue of bon appetit. Although it calls for canned pinto beans, I alway make mine from dried. The taste is far superior and they're so easy to do either on the stovetop or in the crockpot.

Provided by Happy Hippie

Categories     Onions

Time 25m

Yield 4 serving(s)

Number Of Ingredients 11

2 dried ancho chiles, stemmed
2 cups boiling water
1 medium onion, chopped
1 garlic clove, peeled
2 teaspoons cumin seeds
1 teaspoon salt
2 tablespoons olive oil
2 (15 ounce) cans pinto beans, rinsed and drained
1 1/2 cups low sodium chicken broth
2 bay leaves
1/4 teaspoon ground black pepper

Steps:

  • Place chiles in bowl.
  • Pour 2 cups boiling water over them.
  • Let soak until chiles are soft, about 20 minutes.
  • Strain, reserving 1/2 cup soaking liquid.
  • Seed chiles.
  • Place in food processor.
  • Add onion, garlic, cumin, 1 teaspoon salt and 1/2 cup soaking liquid; puree. This can be made 2 days ahead. Cover and chill.
  • Heat oil in large pot over medium-high heat.
  • Add chile puree; stir until slightly thickened, about 4 minutes.
  • Add beans, broth, bay leaves, and 1/4 teaspoon pepper.
  • Bring to boil. Reduce heat; simmer 10 minutes.
  • Season with salt and pepper to taste.

Nutrition Facts : Calories 415.9, Fat 9.6, SaturatedFat 1.4, Sodium 619.4, Carbohydrate 64.2, Fiber 21.3, Sugar 2, Protein 22.3

PINTO BEANS WITH CHILES



Pinto Beans with Chiles image

Provided by Amy Finley

Categories     Food Processor     Bean     Side     Super Bowl     Kid-Friendly     High Fiber     Dinner     Low Cholesterol     Bon Appétit     Sugar Conscious     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher     Small Plates

Yield Makes 4 servings

Number Of Ingredients 11

2 dried ancho chiles,* stemmed
2 cups boiling water
1 medium onion, chopped
1 garlic clove, peeled
2 teaspoons cumin seeds
1 teaspoon salt
2 tablespoons olive oil
2 15-ounce cans pinto beans, rinsed, drained
1 1/2 cups low-salt chicken broth
2 bay leaves
1/4 teaspoon ground black pepper

Steps:

  • Place chiles in bowl. Pour 2 cups boiling water over. Let soak until chiles are soft, about 20 minutes. Strain, reserving 1/2 cup soaking liquid. Seed chiles; place in processor. Add onion, garlic, cumin, 1 teaspoon salt, and 1/2 cup soaking liquid; puree. DO AHEAD: Can be made 2 days ahead. Cover; chill.
  • Heat oil in large pot over medium-high heat. Add chile puree; stir until slightly thickened, about 4 minutes. Add beans, broth, bay leaves, and 1/4 teaspoon pepper. Bring to boil. Reduce heat; simmer 10 minutes. Season with salt and pepper.
  • Available at many supermarkets and at specialty foods stores and Latin markets.

SLOW COOKER PINTO BEANS



Slow Cooker Pinto Beans image

These beans turn out fabulous in the slow cooker! I developed this recipe after finding too many hard beans after cooking with a pot on the stove.

Provided by Corena

Categories     Main Dish Recipes     Pork     Ham

Time 13h20m

Yield 8

Number Of Ingredients 11

1 pound dried pinto beans
1 onion, chopped
¾ green bell pepper, diced
2 celery ribs, chopped
3 cloves garlic, chopped
1 pound Black Forest ham, cubed
1 teaspoon ground cumin, or to taste
1 tablespoon dried oregano, or to taste
2 bay leaves
1 tablespoon lard
5 cups chicken broth, or as needed to cover

Steps:

  • Cover pinto beans with water in a large bowl; allow beans to soak overnight.
  • Place onion, green bell pepper, celery, garlic, Black Forest ham, soaked pinto beans, cumin, oregano, bay leaves, and lard in a slow cooker.
  • Pour enough chicken broth into the slow cooker to cover the other ingredients.
  • Cook on High until beans are very tender, 5 to 6 hours.

Nutrition Facts : Calories 365.6 calories, Carbohydrate 38.2 g, Cholesterol 36.4 mg, Fat 13.5 g, Fiber 12.8 g, Protein 23.5 g, SaturatedFat 4.6 g, Sodium 1348.4 mg, Sugar 2.3 g

PORK AND PINTO BEAN CHILI



Pork and Pinto Bean Chili image

Achiote paste can be found in specialty-food stores and Mexican markets. This recipe can be easily doubled to feed a crowd.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Number Of Ingredients 11

2 cups dried pinto beans
3 poblano chiles
3/4 pound boneless pork loin, trimmed of fat and cut into 1 1/2-inch cubes
1 1/2 teaspoons achiote paste
2 medium onions, finely chopped
3 cloves garlic, smashed and peeled
1 1/2 teaspoons ground cumin
1 bay leaf
1/4 cup apple-cider vinegar
3 1/2 cups Homemade Chicken Stock, or canned low-sodium chicken broth, skimmed of fat
Olive-oil cooking spray

Steps:

  • Soak pinto beans in 4 cups water overnight. Drain in a colander, and set aside.
  • Heat a grill, or turn on the broiler. Roast poblanos, turning, until completely charred, 5 1/2 minutes. Transfer to a medium bowl; cover tightly with plastic wrap. Let sit 10 minutes. Using your hands, rub off most of charred skin, rinsing hands frequently under cold running water. Slice poblanos in half, and remove seeds. Finely chop them.
  • Place pork in a medium bowl, and crumble achiote paste over top. Using your hands, rub paste into pork.
  • Place a saucepan over high heat. When hot, coat with cooking spray. Add pork. Cook, stirring occasionally, until browned, about 2 minutes. Transfer to a plate.
  • Reduce heat to medium. Add onions and garlic; cover. Cook, stirring, until onions have softened, about 6 minutes. Add cumin, bay leaf, and chiles; cook until mixture begins to stick to bottom of pan, about 2 minutes. Add vinegar, and cook, stirring, 30 seconds more.
  • Add chicken stock, pinto beans, and pork. Bring to a simmer, and cover. Cook 1 hour. Divide among four bowls, and serve.

Nutrition Facts : Calories 542 g

PINTO BEAN CASSEROLE WITH HATCH CHILES



Pinto Bean Casserole with Hatch Chiles image

This pinto bean casserole makes a great side dish to be served with your Mexican dinner or serve it with chips as an appetizer.

Provided by Yoly

Categories     Fruits and Vegetables     Beans and Peas     Pinto Beans

Time 1h5m

Yield 8

Number Of Ingredients 10

1 tablespoon bacon grease
1 (9 ounce) package Mexican-style chorizo
½ cup chopped onion
¼ cup chopped bell pepper
2 cloves garlic, minced
1 (29 ounce) can pinto beans, drained
1 cup tomatillo and Hatch chile salsa verde (such as San Antonio Farms®)
salt to taste
8 ounces canned roasted Hatch green chile peppers, diced
1 cup shredded Jack cheese with jalapenos

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease a casserole dish.
  • Melt bacon grease in a large skillet over medium heat. Add chorizo, onion, and bell pepper; cook and stir until browned and crumbly, 7 to 8 minutes. Add garlic and cook until fragrant, about 1 minute. Add pinto beans and salsa verde; mash most of the beans. Season with salt.
  • Spread 1/2 of the bean mixture in the bottom of the prepared casserole. Layer with 1/2 of the chile peppers and 1/2 of the cheese. Repeat layers once. Cover with foil.
  • Bake in the preheated oven until thoroughly heated, about 30 minutes. Remove foil and turn on the broiler. Broil until cheese starts to turn golden brown, 2 to 3 minutes.

Nutrition Facts : Calories 313.9 calories, Carbohydrate 22.8 g, Cholesterol 41.9 mg, Fat 17.8 g, Fiber 5.6 g, Protein 15.5 g, SaturatedFat 7.5 g, Sodium 823.5 mg, Sugar 3.1 g

PINTO BEAN CHILI



Pinto Bean Chili image

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

1 pound dried pinto beans
2 pounds ground beef
1 medium onion, chopped
3 celery ribs, chopped
3 tablespoons all-purpose flour
4 cups water
2 tablespoons chili powder
2 tablespoons ground cumin
1/2 teaspoon sugar
1 can (28 ounces) crushed tomatoes
2 teaspoons cider vinegar
1-1/2 teaspoons salt
CHILI CHEESE QUESADILLAS:
2 cans (4 ounces each) chopped green chilies
12 flour tortillas (6 inches)
3 cups shredded cheddar cheese
3 teaspoons canola oil

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.

CHIPOTLE PINTO BEANS



Chipotle Pinto Beans image

This is great served over corn bread on a cold winter day. If you can't find a ham hock, use a couple of slices of bacon. Also make sure that your chipotle pepper is straight from the can. I used one that had been in the refrigerator for months and it didn't add much flavor to things.

Provided by Valeria

Categories     Stew

Time 55m

Yield 8 serving(s)

Number Of Ingredients 8

1 lb dried pinto bean, soaked overnight
2 cups chopped tomatoes
1 cup chopped onion
1 tablespoon garlic
2 teaspoons ground cumin
1 teaspoon chili powder
1 whole chipotle chile in adobo
1 ham hock (optional)

Steps:

  • Put beans in a medium sauce pan and add enough water to cover the beans. Cover with a lid and bring to a boil. Simmer for 10 minutes.
  • Add the remaining ingredients, cover and bring to a boil. Remove and set aside chipotle pepper. Lower heat and simmer until beans are tender, stirring frequently and adding more water when needed to prevent scorching. Salt to taste and return chipotle pepper to pot if a spicier stew is desired. Serve hot in soup bowls.

Nutrition Facts : Calories 218.1, Fat 1, SaturatedFat 0.2, Sodium 16.5, Carbohydrate 40, Fiber 9.9, Sugar 3.3, Protein 13

PINTO BEAN AND VEGETABLE CHILI



Pinto Bean and Vegetable Chili image

Categories     Bean     Garlic     Olive     Onion     Tomato     Super Bowl     Zucchini     Winter     Gourmet

Yield Makes about 12 cups, serving 6 to 8

Number Of Ingredients 17

1 pound (about 2 1/2 cups) dried pinto beans, picked over and rinsed
2 large onions, chopped
6 garlic cloves
3 tablespoons vegetable oil
1/3 cup chili powder
1 tablespoon ground cumin
1/2 teaspoon cayenne, or to taste
6 cups water
3 cups chicken broth
a 28-ounce can tomatoes, drained and chopped
1 red bell pepper, chopped fine
a 10-ounce package frozen corn
3/4 cup bulgur
2 medium zucchini, scrubbed well and cut into 3/4-inch pieces
2 tablespoons Worcestershire sauce, or to taste
3/4 cup Kalamata or other brine-cured black olives if desired, pitted and chopped
1/3 cup chopped fresh coriander if desired

Steps:

  • In a large bowl let the pinto beans soak in enough water to cover them by 2 inches overnight and drain them, or quick-soak them and drain them. In a large heavy kettle cook the onions and 4 of the garlic cloves, minced, in the oil over moderate heat, stirring, until the onions are softened, add the chili powder, the cumin, and the cayenne, and cook the mixture, stirring, for 30 seconds. Add the beans and the water and simmer the mixture, uncovered, adding more water if necessary to keep the beans barely covered, for 45 minutes to 1 hour, or until the beans are tender. Add the broth, the tomatoes, the bell pepper, and the corn and simmer the mixture, stirring occasionally, for 20 minutes. Add the bulgur and the zucchini and simmer the mixture, stirring occasionally, for 20 minutes, or until the zucchini is just tender. Stir in the remaining 2 garlic cloves, minced, the Worcestershire sauce, the olives, and salt and pepper to taste, simmer the chili for 5 minutes, and stir in the coriander. The chili may be frozen or made 4 days in advance, cooled, uncovered, and kept covered and chilled.

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From recipeschoice.com


21 CANNED PINTO BEANS CHILI RECIPE - SELECTED RECIPES
How to Cook Delicious Canned Beans. Drain and rinse beans in cold water. …. Place beans in a heavy-duty pot, cover with good quality olive oil, salt and aromatics (see above). …. Heat to medium and simmer until liquid has reduced slightly to coat beans, 10-15 minutes.
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