Smashedpintobeans Recipes

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SMASHED PINTO BEANS



Smashed Pinto Beans image

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

Provided by Loves2Teach

Categories     Kid Friendly

Time 35m

Yield 7 serving(s)

Number Of Ingredients 11

1 medium onion, chopped
1 teaspoon olive oil
2 garlic cloves, minced
1/2 cup tomato sauce
2 (15 ounce) cans pinto beans, rinced and drained
1 cup beef broth
1 tablespoon hot sauce
1/4 teaspoon salt
1/4 teaspoon ground cumin
1/2 teaspoon pepper
1 -2 tablespoon red wine vinegar

Steps:

  • saute chopped onion in hot olive oil in a pan over medium high heat for 5 minutes, or until onion is tender.
  • Add minced garlic, and saute for 1 minute.
  • Stir in tomato sauce and remaining ingredients.
  • Bring to a boil, reduce heat, and simmer for 8 minutes.
  • Mash bean mixture with a potato mashed until thickened, leaving some of the beans whole.

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.

SMASHED BLACK BEANS



Smashed Black Beans image

Provided by Melissa d'Arabian : Food Network

Categories     side-dish

Time 35m

Yield 4 to 6 servings

Number Of Ingredients 10

1/4 cup minced yellow onion
1 jalapeno pepper, minced
2 teaspoons vegetable oil
1 teaspoon ground cumin
1 teaspoon dried oregano
1 teaspoon salt
3 cloves garlic, minced
2 cups cooked black beans
1 cup chicken or vegetable stock
1 tablespoon white vinegar

Steps:

  • Cook the onions and jalapenos in the vegetable oil in a large saucepan over medium heat until soft, about 5 minutes. Add the cumin, oregano, salt and garlic, and cook another 2 to 3 minutes. Add the beans, stock and 1 cup water and bring to a boil. Turn the heat to low and simmer 15 minutes.
  • Remove the beans from the heat and strain, reserving the liquid. Mash the beans in a small bowl with a potato masher, adding the vinegar and cooking liquid to keep the beans soft. (You will probably not use all the liquid.).

SWEET AND SPICY BARBECUED PINTO BEANS



Sweet and Spicy Barbecued Pinto Beans image

From the RSVP section of an old Bon Appetit Magazine. Recipe is courtesy of C Lazy U Ranch in Colorado. Can be made 1 day ahead and refrigerated. Prep time does not include overnight soaking time for beans.

Provided by DailyInspiration

Categories     Onions

Time 1h50m

Yield 6-8 serving(s)

Number Of Ingredients 13

1 lb dried pinto bean
5 cups water (or more)
1 onion, chopped
6 garlic cloves, chopped
1 bay leaf
3/4 cup ketchup
6 tablespoons dark brown sugar, packed
5 tablespoons yellow mustard
2 tablespoons chili powder
2 tablespoons Worcestershire sauce
1 tablespoon paprika
2 1/2 teaspoons hot pepper sauce
1 1/2 teaspoons dried thyme

Steps:

  • Place pinto beans in heavy large pot. Add enough water to pot to cover beans by 3 inches; let soak overnight. Drain beans. Return beans to pot. Add 5 cups water, chopped onion, garlic and bay leaf and bring to a boil. Boil until beans are just tender, stirring occasionally, about 55 minutes. Stir in remaining ingredients and simmer until beans are very tender and flavors blend, about 30 minutes. Season to taste with salt and pepper and serve.

SMOKY PINTO BEANS



Smoky Pinto Beans image

These creamy spiced beans can be served alongside our Lamb Sausages.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Number Of Ingredients 10

1 pound dried pinto beans, picked over
1/2 white onion, plus more, finely chopped, for garnish
2 garlic cloves, crushed
2 dried avocado leaves
1 teaspoon dried epazote
3 fresh cilantro sprigs
Coarse salt and freshly ground pepper
2 plum tomatoes, seeded and chopped
2 ounces cotija cheese, crumbled
Lime wedges, for serving

Steps:

  • Cover beans with cold water by 2 inches in a bowl; refrigerate 8 hours.
  • Drain beans; transfer to a small stockpot. Add onion, garlic, avocado leaves, epazote, and cilantro; cover with cold water by 2 inches. Bring to a boil; add 1 tablespoon salt. Reduce heat to medium-low; simmer, adding water as needed to cover beans, until beans are tender and liquid is soupy, 2 to 2 1/2 hours. Discard avocado leaves. Season with salt and pepper. Garnish with onion, tomatoes, and cheese. Serve with lime wedges.

HAND-MASHED PINTO BEANS WITH CHEESE



Hand-Mashed Pinto Beans with Cheese image

Categories     Bean     Cheese     Side     Sauté     Super Bowl     Cinco de Mayo     Healthy     Tortillas     Bon Appétit     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 6 servings

Number Of Ingredients 9

1 pound dried pinto beans, rinsed
10 cups (or more) cold water
2 cups chopped green onions (about 8)
1 tablespoon plus 1/3 cup lard or corn oil
1 teaspoon fine sea salt
1/2 cup finely chopped white onion
1 garlic clove, minced
2 cups (packed) coarsely grated queso manchego* or Monterey Jack cheese (about 8 ounces)
Warm corn tortillas

Steps:

  • Place beans in heavy large pot. Add 10 cups water, green onions, and 1 tablespoon lard. Bring to boil over high heat, stirring occasionally. Reduce heat to medium-low, cover partially, and simmer until beans are just tender, about 55 minutes. Mix in 1 teaspoon fine sea salt. Cover partially and continue to simmer until beans are very soft, adding more water by cupfuls if water level falls below top of beans, about 20 minutes longer.
  • Heat remaining 1/3 cup lard in heavy large skillet over medium heat. Add white onion and sauté until beginning to brown, about 8 minutes. Add garlic; stir 1 minute. Using slotted spoon, transfer beans to skillet. Mash with potato masher to coarse, lumpy puree. Mix in enough bean cooking liquid (about 1/2 cup) to moisten. Mix in cheese. Season to taste with salt and pepper. (Can be made 1 day ahead. Cool 30 minutes. Cover beans and liquid separately and refrigerate. Rewarm beans over low heat, mixing in bean cooking liquid by 1/4 cupfuls if dry.)
  • Serve beans warm with tortillas.
  • *Light yellow, semi-soft mild cheese that is different from the aged Spanish cheese of the same name. Substitute mild cheddar, Monterey Jack, or Muenster.

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