Red Caldwells Prize Winnin Pintos Recipes

PERFECT PINTO BEANS

Perfect Pinto Beans image

Provided by Ree Drummond : Food Network

Time 11h40m

Yield 12 servings

Number Of Ingredients 11

Ingredients

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.

RED CALDWELL'S PRIZE WINNIN' PINTOS

Red Caldwell's Prize Winnin' Pintos image

This one is from CHILI PEPPER magazine. Red Caldwell has been winning cooking, grilling, and barbecueing compititions for the last 15 years. These are the ABSOLUTE BEST TEX-MEX BEANS ever.

Provided by Pierre Dance

Categories Beans

Time 8h30m

Yield 10 serving(s)

Number Of Ingredients 8

Ingredients

6 tinned jalapenos (You can cut back on the heat by seeding and devaining the chilies.)
1/2 teaspoon cayenne
1 teaspoon fresh ground black pepper
1 tablespoon chili powder
2 lbs pinto beans, sorted,washed,soaked overnight
1/2 lb salt pork, cubed 1 x 1 x 1/4 inch
2 medium onions, chopped
2 cloves garlic, minced

Steps:

Drain and rinse the beans.
Place the beans in a crock pot set on low, cover with water.
Add everything else.
Cook overnight.
Add any salt that is needed.
(Don't salt at the beginning because of the salt pork.) Serve.
These freeze well and are even better when reheated.
I had to cut this recipe in half to get it to fit my crock pot.

RED'S PRIZE WINNIN' PINTOS

Red's Prize Winnin' Pintos image

Make and share this Red's Prize Winnin' Pintos recipe from Food.com.

Provided by Nimz_

Categories Beans

Time 6h15m

Yield 6-8 serving(s)

Number Of Ingredients 8

Ingredients

6 canned jalapeno peppers (or suit yourself)
1/2 teaspoon cayenne pepper
1 teaspoon black pepper
1 tablespoon chili powder
2 lbs dried pinto beans
1/2 lb salt pork (cubed 1x1x1/4-inch)
2 medium onions (chopped)
2 garlic cloves (minced)

Steps:

Soak the beans overnight.
Drain, place in a pot, and refill with water to cover the beans and add everything else. Cook very slowly for 4 to 6 hours.
When the beans are done, test for salt and adjust to our preference.
**Note this is an adopted recipe so I'm not going to change it but I've made these a couple of times and would give this as an alternative.
Use half water and half chicken broth to cook your beans in, adding more chicken broth and water as they cook to get the right amount of liquid you want.
Try using chipotles 2-3 instead of the jalapeno peppers.
Use fresh jalapeno peppers instead of the canned.

Nutrition Facts : Calories 838, Fat 32.8, SaturatedFat 11.6, Cholesterol 32.5, Sodium 938.7, Carbohydrate 101, Fiber 25.2, Sugar 5.4, Protein 35.2

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