Thegreatestpintobeans Recipes

BEST EVER PINTO BEANS

Steps:

• Cover pinto beans with water in a large bowl. Soak beans for 4 hours, changing water every 30 to 45 minutes. Drain.
• Bring 6 cups water to a boil in a large pot. Add pinto beans, ham hock, and kosher salt to the pot. Pour in more water if needed to cover ingredients by at least 1 inch.
• Reduce heat to medium-low and simmer until beans are just tender, 2 to 3 hours.
• Remove ham hock from beans; cut meat from the bone, chop the ham, and return to pot.
• Stir tomato sauce and brown sugar into the beans. Continue to simmer until beans are tender and flavors are blended, about 1 more hour.

PERFECT PINTO BEANS

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.

SWEET AND SPICY BARBECUED PINTO BEANS

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.

GREG'S PINTO BEANS - REFRIED BEANS

Steps:

• Mash and cook chorizo in a medium sauce pan over medium-high heat until lightly browned, about 3 minutes.
• Drain half of the liquid out of the cans of beans (or leave undrained, but it will take longer cooking to thicken). Add partially drained beans to the browned chorizo; stir well. Stir in 3 small fresh chile peppers (whole).
• Bring beans to a boil over high heat; reduce heat to medium-high. Stirring occasionally, let beans continue to cook for 10 to 20 minutes, or until liquid begins to thicken. When beans begin to thicken, mash beans in the pot with a potato masher, leaving some beans whole.
• Reduce heat to medium; continue to cook and stir occasionally, until beans have thickened to your preferred consistency, about 5 minutes longer.
• When done, remove the chili peppers. Stir in a dash of garlic powder and a splash of corn oil, if desired. Stir in cubed cheese and remove from heat.
• Serve warm, with a dollop of sour cream if desired.

QUICK PINTO BEAN RECIPE

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.

SIMPLE PINTO BEANS

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.)