Fresh Pinto Beans With Tomatoes Recipes

FRESH PINTO BEANS WITH TOMATOES

Steps:

• SHELL THE BEANS, rinse them off and put them in a saucepan with water to cover. Bring to a boil for 15 minutes, then drain and return the beans to the pan. Add the oil, onions, tomatoes, paprika, cumin, garlic, 1/2 teaspoon salt, some freshly ground pepper and a cup of water. Cover and cook over a low flame until the beans are tender, about an hour. Taste for salt and add more if necessary. If the tomatoes are too acidic, add enough sugar to balance the flavor. Remove from heat and season to taste with the lemon juice. Turn beans, and their juices, into a serving dish. Garnish with the parsley and cilantro.

PINTO BEANS IN SPICY TOMATO SAUCE

Steps:

• Sort and rinse beans to remove bad beans, rocks and dirt.
• Soak overnight or between 6-8 hours.
• Drain and rinse soaked beans.
• Add enough water to cover beans for cooking and add salt, pepper, garlic powder and onion powder. Cook until tender, approximately 2 hours.
• When cooked, drain water from beans.
• Add tomato sauce, chili powder, garlic powder and onion powder.
• Heat through to meld flavors.
• Cool and freeze 2 cups of beans in sauce in quart bags.

CANTINA PINTO BEANS

Steps:

• Sort beans and rinse with cold water. Place beans in a Dutch oven; add water to cover by 2 in. Bring to a boil; boil 2 minutes. Remove from heat; let stand, covered, 1 hour. , Drain and rinse beans, discarding liquid. Return beans to pan. Stir in broth, celery, onion, green pepper, garlic and seasonings; bring to a boil. Reduce heat; simmer, uncovered, until beans are very tender, about 1 hour., Discard bay leaves. Stir in tomatoes and salt. Simmer, uncovered, until heated through, 25-30 minutes, stirring occasionally. Serve with cilantro.

FRESH PINTO BEANS WITH TOMATOES

Steps:

• 1. SHELL THE BEANS, rinse them off and put them in a saucepan with water to cover.
• 2. Bring to a boil for 15 minutes, then drain and return the beans to the pan.
• 3. Add the oil, onions, tomatoes, paprika, cumin, garlic, 1/2 teaspoon salt, some freshly ground pepper and a cup of water.
• 4. Cover and cook over a low flame until the beans are tender, about an hour.
• 5. Taste for salt and add more if necessary.
• 6. If the tomatoes are too acidic, add enough sugar to balance the flavor.
• 7. Remove from heat and season to taste with the lemon juice.
• 8. Turn beans, and their juices, into a serving dish.
• 9. Garnish with the parsley and cilantro.