Tex Mex Pinto Beans Recipes

TEX-MEX PINTO BEANS

Steps:

• Mix all ingredients in 3 1/2- to 6-quart slow cooker.
• Cover and cook on high heat setting 7 to 9 hours or until beans are tender.

TEX-MEX PINTO BEANS

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.

TEX MEX PINTO BEANS

Steps:

• Soak beans overnight covered w/ water. In the morning, drain off the water.
• Mix all ingredients together in pot, cover with water by about 1 inch and bring to a boil.
• Once boiling, turn to low and let cook all day or until beans are tender.
• Check and stir often, adding water as necessary.
• You can split between two crockpots and cook on high 6-7 hours or on low all day. Be warned that the juices will not be as thick as if you cooked it on the stove.

BEAN TRIO

Steps:

• For the best basic beans: Cover the beans with cold water to cover by 1 inch, and soak at least 3 hours or up to overnight.
• Rinse the beans and place them in a large heavy-bottomed pot. Top with the garlic, bacon, bay leaves, onion, salt and pepper. Add enough water to cover by 1 inch, then mix and bring to a boil. Reduce to a simmer, then cover the pot halfway (meaning, don't place the lid tightly on the pot) and cook until the liquid is thick and the beans are tender, 3 to 3 1/2 hours. (Continue to simmer if it needs more time.)
• Serve topped with grated Cheddar and diced red onion.
• For the Tex-Mex beans: Follow the basic beans recipe above, adding the jalapenos, chili powder and hot sauce with the bacon and other ingredients. Simmer the beans according to the directions above. Serve topped with a dollop each of guacamole, salsa and sour cream.
• For the Cajun beans: Follow the basic beans recipe above, adding the andouille sausage, paprika, chile flakes and thyme with the bacon and other ingredients. Simmer the beans according to the directions above. Serve topped with sliced green onions.

SLOW-COOKER TEX-MEX CHICKEN AND BEANS

Steps:

• Place beans in a large bowl; cover with water by several inches. Refrigerate, covered, overnight; drain. (To quick soak, cover beans in a large saucepan with water. Bring to a boil. Remove from heat. Let stand, covered, for 1 hour; drain.)
• Preheat a 5- to 6-quart slow cooker.
• Place beans, salsa, chiles, flour, and 1 cup water in the slow cooker. Season chicken with salt and pepper; arrange on top of bean mixture. Scatter onion and bell pepper on top of chicken. Cover and cook on low heat for 8 hours (or on high for 4 hours).
• Transfer chicken from slow cooker to a large plate. Using two forks, shred chicken into large pieces; return to stew. Serve with sour cream, jalapeno, hot sauce, and tortilla strips.