Pinto Beans With Mexican Style Seasonings Recipes

EASY MEXICAN-STYLE PINTO BEANS FROM SCRATCH

Easy Mexican-Style Pinto Beans from Scratch image

These Mexican-style pinto beans from scratch are packed with deep flavor, healthy, and so much better than store-bought. Stovetop, 1 pot, and just 12 ingredients!

Provided by Maddy's Avenue

Time 5h

Number Of Ingredients 13

Ingredients

1 pound (or .5 kg) of dried pinto beans
8 cups of filtered water or vegetable stock
1 yellow onion, minced
3 cloves garlic, minced
1 cup fresh cilantro, chopped (or 1 tsp ground coriander)
1 tbsp ground cumin
1/2 tsp Ceylon cinnamon
2 tsp chili powder
a 14oz. (or 400g) can of diced tomatoes
1 whole chipotle pepper (in adobo sauce), minced
1 tbsp adobo sauce
2.5 tsp salt, divided (or more, to taste)
1/2 tsp black pepper (or more, to taste)

Steps:

Add the dried beans and 8 cups of room temperature filtered water or low-salt vegetable stock to a heavy-based pot, like a Dutch oven. Soak the beans for two hours. Do not drain or rinse.
Cook the beans in the same broth they soaked in. Put the pot on the stovetop over high heat and bring to a boil.
Once boiling, stir in the minced onion, garlic, and a 1/2 tsp of sea salt, then bring the stove down to a simmer. Cover the pot with the lid askew, so some of the moisture can escape. Simmer for 1.5 hours.
Add in the seasonings: Stir in the diced tomatoes, minced chipotle pepper and adobo sauce, fresh cilantro (or ground coriander), ground cumin, chili powder, Ceylon cinnamon, the rest of the salt, and freshly cracked black pepper. Remove the lid, and simmer for 1.5 hours more, until the beans are soft. If needed, or if you like "soupier" beans, feel free to add 1 or 2 more cups of vegetable broth or water as the beans simmer.
Season with more salt or pepper, to taste. Enjoy with your favorite Mexican dishes - and always with a squeeze of lime juice!

CANTINA PINTO BEANS

Cantina Pinto Beans image

This dish was inspired by one served at a restaurant in Dallas, Texas. The chef added chunks of ham, but my version is meatless. It makes a great Tex-Mex side or a filling lunch when served with cornbread. -L.R. Larson, Sioux Falls, South Dakota

Provided by Taste of Home

Categories Side Dishes

Time 1h45m

Yield 10 servings.

Number Of Ingredients 13

Ingredients

2 cups dried pinto beans (about 3/4 pound)
2 cans (14-1/2 ounces each) reduced-sodium chicken broth
2 celery ribs, diced
1/4 cup diced onion
1/4 cup diced green pepper
1 garlic clove, minced
2 bay leaves
1 teaspoon ground cumin
1/2 teaspoon rubbed sage
1/4 teaspoon crushed red pepper flakes
2 cans (14-1/2 ounces each) Mexican diced tomatoes, undrained
1/2 teaspoon salt
Chopped fresh cilantro

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.

Nutrition Facts : Calories 162 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 536mg sodium, Carbohydrate 29g carbohydrate (4g sugars, Fiber 7g fiber), Protein 10g protein. Diabetic exchanges

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