3 WAYS TO COOK PINTO BEANS QUICKLY - WIKIHOW
If you'd love to be able to whip up refried beans or homemade chili at a moment's notice, learn how to quickly cook pinto beans. Decide if you'd like to simmer them on the stove top, bake them in the oven, or throw them in your pressure...
Provided by wikiHow
Categories Rice and Beans
Number Of Ingredients 3
Steps:
- Put the beans in a pot and pour in water to cover them by 2 in (5 cm). Place 1 pound (0.45 kg) of dry pinto beans into a large pot. Pick out and discard any beans that are broken. Then pour in enough water to cover the beans by 2 inches (5.1 cm).
- Bring the covered pot of water to a boil. Put the lid on the pot and turn the burner to high. Heat the beans and water until steam starts to escape from under the lid. You don't need to stir the beans as the water comes to a boil.
- Turn off the burner and let the beans rest for 1 hour. Leave the covered beans to soak in the hot water for 1 hour. They'll swell and soften a little as they quickly soak. While you can soak the beans for longer, they only need a brief soaking period since you brought the water to a boil first.
- Stir in the salt and bring the beans to a boil. Add 1 1/2 teaspoons (9 g) of kosher salt to the beans and water. Stir until the salt is dissolved and then turn the burner to medium heat so the water comes to a gentle boil.
- Simmer the uncovered beans for 1 to 1 1/2 hours. Keep the lid off of the pot as the water bubbles gently. Stir the beans occasionally as they cook and some of the water evaporates. The beans should be soft and tender once they've finished cooking. If the water begins to boil, reduce the burner to medium-low. You may need to add more water if the water completely evaporates. The beans should always be submerged as they simmer.
- Add the pintos to your recipes or store them for later. Turn off the burner and scoop out the cooked beans to use in your recipes. If you prefer to use them later, refrigerate them in an airtight container for up to 3 to 5 days. You can also freeze the beans for up to 6 months in an airtight container.
PERFECT PINTO BEANS
Provided by Ree Drummond : Food Network
Categories side-dish
Time 11h40m
Yield 12 servings
Number Of Ingredients 11
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.
QUICK PINTO BEAN RECIPE
Save time, but don't skimp on spicy serrano flavor with our Quick Pinto Bean Recipe. Enjoy the flavors of this one-pot pinto bean recipe today!
Provided by My Food and Family
Categories Recipes
Time 35m
Yield 12 servings, about 1/2 cup each
Number Of Ingredients 8
Steps:
- Heat oil in large saucepan on medium-high heat. Add next 4 ingredients; cook 3 min., stirring occasionally. Stir in cilantro and mustard; cook 2 min., stirring frequently.
- Drain 2 cans beans; add to ham mixture. Stir in remaining 2 undrained cans. Bring to boil; cover. Simmer on medium-low heat 10 min., stirring occasionally.
Nutrition Facts : Calories 160, Fat 1.5 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 5 mg, Sodium 670 mg, Carbohydrate 0 g, Fiber 7 g, Sugar 0 g, Protein 9 g
SIMPLE PINTO BEANS
Pinto beans are emblematic of the Old West - good cheap hearty fare. These plain ones are good with just about anything or as a meal in a tin plate, cowboy-style, with a chunk of cornbread. For the best tasting beans, cook at a bare simmer, and keep the liquid level just 1 inch above the beans' surface as they cook.
Provided by David Tanis
Categories side dish
Time 2h
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- Pick over the beans for small rocks or debris. Rinse well, then cover with cold water and soak for 6 hours or overnight.
- Transfer beans to a soup pot and add water to cover by 1 inch. Add onion, bay leaf and bacon and bring to a boil. Reduce heat to a bare simmer, partly cover pot with lid, and cook for 1 hour, stirring occasionally.
- Stir in salt, paprika and cayenne, then continue simmering until beans are soft and creamy and the broth is well seasoned and lightly thickened, about 1 hour more. Remove bacon and chop roughly, then return to pot. (Dish may be prepared up to 2 days ahead.)
Nutrition Facts : @context http, Calories 507, UnsaturatedFat 14 grams, Carbohydrate 50 grams, Fat 24 grams, Fiber 12 grams, Protein 24 grams, SaturatedFat 8 grams, Sodium 386 milligrams, Sugar 3 grams, TransFat 0 grams
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