Pinto Beans With Fresh Tomato Relish Recipes

FRESH PINTO BEANS WITH TOMATOES

Steps:

• SHELL THE BEANS, rinse them off and put them in a saucepan with water to cover. Bring to a boil for 15 minutes, then drain and return the beans to the pan. Add the oil, onions, tomatoes, paprika, cumin, garlic, 1/2 teaspoon salt, some freshly ground pepper and a cup of water. Cover and cook over a low flame until the beans are tender, about an hour. Taste for salt and add more if necessary. If the tomatoes are too acidic, add enough sugar to balance the flavor. Remove from heat and season to taste with the lemon juice. Turn beans, and their juices, into a serving dish. Garnish with the parsley and cilantro.

PINTO BEANS IN SPICY TOMATO SAUCE

Steps:

• Sort and rinse beans to remove bad beans, rocks and dirt.
• Soak overnight or between 6-8 hours.
• Drain and rinse soaked beans.
• Add enough water to cover beans for cooking and add salt, pepper, garlic powder and onion powder. Cook until tender, approximately 2 hours.
• When cooked, drain water from beans.
• Add tomato sauce, chili powder, garlic powder and onion powder.
• Heat through to meld flavors.
• Cool and freeze 2 cups of beans in sauce in quart bags.

PINTO BEANS WITH MEXICAN-STYLE SEASONINGS

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.