Pinto Party Beans Recipes

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PERFECT PINTO BEANS



Perfect Pinto Beans image

Provided by Ree Drummond : Food Network

Categories     side-dish

Time 11h40m

Yield 12 servings

Number Of Ingredients 11

1 1/2 pounds pinto beans
2 teaspoons chili powder
1 teaspoon ground cumin
1/2 teaspoon paprika
1/4 teaspoon cayenne
3 thick-cut slices of bacon, cut into thirds
3 cloves garlic
2 bay leaves
1 medium onion, diced
1 red bell pepper, diced
Kosher salt and freshly ground black pepper

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



Pinto Beans image

Provided by Food Network

Categories     side-dish

Time 2h25m

Number Of Ingredients 15

1 pound pinto beans, soaked overnight
3 cups vegetable stock
3 to 4 tablespoons butter
3 to 4 cups water
1 whole shallot
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
5 ounces dried kidney beans
3 cloves garlic
1 jalapeno pepper, cored and seeded
1/4 cup water
1/2 cup corn oil
1/2 teaspoon cayenne pepper
1/4 teaspoon salt
Dash hot pepper sauce

Steps:

  • Drain the beans, discarding the water, and place them in a large pot.
  • Pour the stock over the beans and bring to a boil. Add half the butter and boil about 5 to 7 minutes, covered. Add the water and shallot and return to a boil. Lower the heat and simmer for 60 minutes. Add the remaining butter and salt and pepper. Cook another hour until the beans are tender.
  • Cover beans with cold water and soak overnight. Drain beans and place them in a saucepan, cover with cold water. Bring to a boil and reduce the heat to a simmer, and simmer until tender (about 45 minutes). Drain and cool.
  • In a food processor, chop garlic and the jalapeno. Add beans and with the motor running, process while slowly adding the water and oil through a feed tube. Add remaining ingredients and process until smooth. Adjust seasoning if necessary.
  • Serve with pita triangles or tortilla chips.
  • TIP: REFRIED RED BEANS .

TEX-MEX PINTO BEANS



Tex-mex Pinto Beans image

This is my take on pinto beans served at a popular Tex-Mex restaurant in Dallas, and they are an inexpensive dish to serve guests at a dinner party. You can soak the beans overnight before cooking them, or try the quick method listed in the instructions.

Provided by CookinCowgirl

Categories     Beans

Time 2h15m

Yield 10-12 serving(s)

Number Of Ingredients 12

1 1/2 lbs dry pinto beans
3/4 lb hickory smoked bacon
2 cups roma tomatoes, seeded and chopped
1 cup chopped onion
1/4 cup fresh cilantro leaves
2 tablespoons chopped fresh garlic
1 tablespoon cumin powder
1 tablespoon chili powder (not a blend)
1 1/2 tablespoons salt
1/2 tablespoon fresh ground pepper
4 cups water
8 cups water

Steps:

  • Wash and clean the beans, then bring them to a boil in 4 cups of water.
  • Cook them for 2 minutes, remove from the stove, cover and let them sit for an hour.
  • In a skillet, toast the cumin and chile powder over a medium high heat until they become fragrant (takes seconds).
  • Put the spices aside and rinse the skillet.
  • Cook the bacon in the skillet, saving the fat.
  • Remove the bacon and add the onions and garlic, and saute them for a minute.
  • Seed and chop the tomatoes and chop the bacon.
  • When the beans have soaked an hour, drain them, and add 8 cups of fresh water and all the other ingredients, except the salt.
  • Bring the beans to a boil, cover, cut the heat to low, and simmer them for about an hour.
  • Remove the lid and check to see there's enough water, which should be about an inch above the beans and stay that way, then add the salt.
  • Add more water if necessary.
  • Start checking the beans every 15 minutes for doneness.
  • To thicken the liquid, reduce it by cooking longer, or mash some of the beans.

Nutrition Facts : Calories 219.6, Fat 16.3, SaturatedFat 5.2, Cholesterol 23.1, Sodium 1451.5, Carbohydrate 12.7, Fiber 1.1, Sugar 1.7, Protein 8.3

PARTYTIME BEANS



Partytime Beans image

A friend brought this colorful bean dish to my house for a church circle potluck dinner. As soon as I tasted the slightly sweet slow-cooked beans, I had to have the recipe. I've served the beans and shared the recipe many times since. -Jean Cantner, Boston, Virginia

Provided by Taste of Home

Categories     Side Dishes

Time 5h10m

Yield 16 servings (1/2 cup each).

Number Of Ingredients 15

1-1/2 cups ketchup
1 medium onion, chopped
1 medium green pepper, chopped
1 medium sweet red pepper, chopped
1/2 cup water
1/2 cup packed brown sugar
2 bay leaves
2 to 3 teaspoons cider vinegar
1 teaspoon ground mustard
1/8 teaspoon pepper
1 can (16 ounces) kidney beans, rinsed and drained
1 can (15-1/2 ounces) great northern beans, rinsed and drained
1 can (15-1/4 ounces) lima beans
1 can (15 ounces) black beans, rinsed and drained
1 can (15-1/2 ounces) black-eyed peas, rinsed and drained

Steps:

  • In a 5-qt. slow cooker, combine the first 10 ingredients. Stir in the beans and peas. Cover and cook on low for 5-7 hours or until onion and peppers are tender. Discard bay leaves.

Nutrition Facts : Calories 166 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 528mg sodium, Carbohydrate 34g carbohydrate (15g sugars, Fiber 7g fiber), Protein 6g protein.

BAKED PINTO BEANS



Baked Pinto Beans image

Make and share this Baked Pinto Beans recipe from Food.com.

Provided by Beth Gambrell

Categories     Beans

Time 1h5m

Yield 2-3 serving(s)

Number Of Ingredients 6

16 ounces canned pinto beans
2 teaspoons brown sugar
1/4 teaspoon cayenne pepper
1/4 teaspoon dry mustard
1 (1 ounce) envelope instant beef bouillon
salt and pepper

Steps:

  • Combine in greased casserole dish, cover and bake for one hour for 350.

Nutrition Facts : Calories 248.8, Fat 3.2, SaturatedFat 1, Cholesterol 1.4, Sodium 3076.1, Carbohydrate 42.7, Fiber 10.6, Sugar 7.3, Protein 13.4

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