EASY PINTO BEANS FROM SCRATCH (1 POT)
Steps:
- Add pinto beans to a large pot and cover with cool water (at least a few inches above the beans as they will expand). Soak for at least 6 hours or overnight* uncovered at room temperature.
- Once beans are soaked, drain and set aside.
- Heat your large pot over medium heat. Once hot, add olive oil, diced onion and garlic, and season with a healthy pinch each sea salt and black pepper (amount as original recipe is written // adjust if altering batch size). Stir to coat and sauté for 3-4 minutes, or until onion is soft and translucent.
- Next add drained beans and bouillon cube and cover with water about 2 inches over the top, as the beans will expand while cooking. If using vegetable broth in place of a bouillon cube, add vegetable broth first, and then water so you don't add too much liquid.
- Add chipotle pepper and diced tomatoes, stir and bring to a low boil. Then reduce heat to low or medium-low and simmer for 40-50 minutes (time as original recipe is written // adjust if altering batch size), or until beans are tender.
- Once the beans are tender and cooked through add remaining seasonings: adobo sauce, salt, pepper, cumin, chili powder, and cinnamon (optional). Stir to coat and cook on low for 10 more minutes to let the flavors meld.
- Taste and adjust seasonings as needed, adding more salt to taste, cumin for smokiness, chili for depth of flavor, cinnamon for warmth, or adobo sauce (and minced adobo peppers) for heat. You want them very well seasoned, so don't be shy!
- Your beans are now ready to enjoy! These make a delicious addition to burrito bowls, burritos, tacos, nachos, taco salads, veggie burgers, and more. You could also add them to chili!
- Store beans well covered in the refrigerator up to 5 days. Will keep in the freezer for 1 month (oftentimes longer).
Nutrition Facts : ServingSize 1 half-cup servings, Calories 176 kcal, Carbohydrate 31.3 g, Protein 10.6 g, Fat 2.3 g, SaturatedFat 0.2 g, Sodium 135 mg, Fiber 8.2 g, Sugar 2 g, UnsaturatedFat 1.33 g
MASHED PUMPKIN
Mashed pumpkin has a creamy texture and delicate flavor. It's a delicious alternative to mashed potatoes or sweet potatoes.
Provided by Vered DeLeeuw
Categories Side Dish
Time 50m
Number Of Ingredients 6
Steps:
- If using the oven for cooking the pumpkin, preheat it to 425°F, set an oven rack to the lowest position, and line a rimmed baking sheet with parchment paper.
- Wash and dry the pumpkin. Place it in the microwave and microwave it for one minute on each side to slightly soften.
- Using a very sharp chef's knife and a back-and-forth sawing motion, cut a thin slice off the stem end. Place the pumpkin on this newly formed flat area and, again using a back-and-forth sawing motion, cut it in half.
- Use a large metal spoon to scoop out the seeds and the pulp, saving the seeds and washing them to make roasted pumpkin seeds if you wish.
Nutrition Facts : Calories 113 kcal, Carbohydrate 11 g, Protein 5 g, Fat 6 g, SaturatedFat 4 g, Sodium 534 mg, Fiber 1 g, ServingSize 1 serving
PINTO BEAN PIE
Gammy (as my mom, Barbara Galloway, is known around here) loves to cook and be creative. It's a trait that was passed down from her father. Pinto Bean Pie is one of her favorite recipes to make, especially when she's planning special holiday meals. If you'd like to dress up each slice, top them with a dollop of whipped cream and a pecan. -Valerie Elijah, Dayton, Ohio
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- In a large bowl, combine the beans, butter and vanilla. Stir in the sugar and coconut. Add eggs; stir well. Pour into crust. Bake at 350° for 30 minutes. , Sprinkle with pecans; bake 15-20 minutes longer or until a knife inserted in the center comes out clean but moist. Cool on a wire rack. Serve with whipped topping if desired. Refrigerate leftovers.
Nutrition Facts :
QUICK AND EASY REFRIED BEANS
When you don't have all day to make refried beans and you can't stand the canned ones, these are easy and delicious.
Provided by MarasFlourpower
Categories Side Dish Beans and Peas
Time 20m
Yield 6
Number Of Ingredients 7
Steps:
- Heat canola oil in a heavy skillet over medium heat.
- Cook garlic cloves in hot oil, turning once, until brown on both sides, 4 to 5 minutes.
- Smash garlic cloves in skillet with a fork.
- Stir pinto beans, cumin, chili powder, and salt into mashed garlic and cook until beans are thoroughly heated, about 5 minutes. Stir occasionally.
- Smash bean mixture with a potato masher to desired texture. Squeeze lime juice over smashed beans and stir until combined.
Nutrition Facts : Calories 131.7 calories, Carbohydrate 16.1 g, Fat 5.6 g, Fiber 4.8 g, Protein 5 g, SaturatedFat 0.5 g, Sodium 323.2 mg, Sugar 0.3 g
SMASHED PINTO BEANS
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
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.
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