Pinto Beans With Fresh Tomato Relish 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.

FRESH TOMATO RELISH

Steps:

• In a large saucepan, bring vinegar and sugar to a boil. Remove from the heat; cool completely. , In a large bowl, combine remaining ingredients; add vinegar mixture and mix well. Spoon into storage containers, allowing 1/2-in. headspace. Refrigerate up to 2 weeks or freeze up to 12 months. Serve with a slotted spoon.

BEST EVER PINTO BEANS

Steps:

• Cover pinto beans with water in a large bowl. Soak beans for 4 hours, changing water every 30 to 45 minutes. Drain.
• Bring 6 cups water to a boil in a large pot. Add pinto beans, ham hock, and kosher salt to the pot. Pour in more water if needed to cover ingredients by at least 1 inch.
• Reduce heat to medium-low and simmer until beans are just tender, 2 to 3 hours.
• Remove ham hock from beans; cut meat from the bone, chop the ham, and return to pot.
• Stir tomato sauce and brown sugar into the beans. Continue to simmer until beans are tender and flavors are blended, about 1 more hour.

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.

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.

WHITE BEAN PATE WITH TOMATO RELISH

Steps:

• Stir ingredients for tomato relish together.
• Season with pepper, stir occasionally.
• In blender, combine beans, oil, thyme, lemon peel, lemon juice, garlic and salt.
• Whirl til smooth.
• Spoon bean pate into serving crock, or serve pate on toasts with relish.

CANTINA PINTO BEANS

Steps:

• Sort beans and rinse with cold water. Place beans in a Dutch oven; add water to cover by 2 in. Bring to a boil; boil 2 minutes. Remove from heat; let stand, covered, 1 hour. , Drain and rinse beans, discarding liquid. Return beans to pan. Stir in broth, celery, onion, green pepper, garlic and seasonings; bring to a boil. Reduce heat; simmer, uncovered, until beans are very tender, about 1 hour., Discard bay leaves. Stir in tomatoes and salt. Simmer, uncovered, until heated through, 25-30 minutes, stirring occasionally. Serve with cilantro.