BEST EVER PINTO BEANS
I learned to make pinto beans from my Grandma, who came from Oklahoma. I've added to the recipe, and my Mother used to say mine were the best beans she'd ever tasted. Serve the Southern way - with cornbread and steamed greens.
Provided by Foxy
Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas
Time 7h10m
Yield 6
Number Of Ingredients 6
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.
Nutrition Facts : Calories 352.5 calories, Carbohydrate 49.5 g, Cholesterol 22.7 mg, Fat 8.2 g, Fiber 16.1 g, Protein 21.8 g, SaturatedFat 2.7 g, Sodium 509 mg, Sugar 4 g
CLASSIC SOUTHERN PINTO BEANS
Classic Southern style pinto beans, stewed with salt pork and cayenne pepper and always served with a side of cornbread.
Provided by Deep South Dish
Categories Main Dish
Time 2h10m
Number Of Ingredients 6
Steps:
- Rinse, drain and pick through beans for stones or debris. Soak overnight covered with 8 cups of water, or use the quick cook method below. Drain, rinse and return to the pot.
- Cover with 8 cups of fresh water. Add the salt pork, onion and cayenne; bring to a boil. Reduce to simmer, and cook uncovered for 1-1/2 to 2 hours, or until thickened and creamy. Do not allow to boil.
- Stir in the bacon fat or butter, taste and season as needed with salt, pepper and Cajun seasoning.
- Serve as is, with raw or pickled onions and cornbread, corn muffins or cornmeal hoecakes on the side. Great served with fried potatoes and greens, and some folks enjoy these served over rice.
THE SECRET TO PERFECT OLD FASHIONED PINTO BEANS
Perfect Old Fashioned Pinto Beans with a LOAD of flavor! Just know, if you are sensitive to salt, you can decrease the salt for cooking and add at the end.
Provided by Loaves and Dishes
Categories main
Time 4h20m
Number Of Ingredients 9
Steps:
- Rinse the bag of beans well and remove any that look like they are past their prime. If unsure - chuck it.
- Pour the beans into a large bowl and cover with at least 2 inches of water and allow to soak overnight. Alternately, you can boil the beans at a steady boil for about 10 minutes before you begin to cook them. Whether you soak or parboil, pour the water off from this step.
- In a six quart stock pot on medium heat, heat the olive oil and saute the onion and garlic until they smell really good and the pieces become translucent.
- Remove the pot from the heat and add the beans, bacon, salt, chicken broth concentrate, one bay leaf and sugar and enough cool clean water to cover the beans by 2 inches. (If you are sensitive to salt, then you can always decrease the amount)
- Heat the beans on medium until they come to a light boil then reduce the heat to low.
- Stir the beans occasionally and don't let them get to a strong boil. Cook until done. I tell doneness by tasting - you could also spoon some out and smash it in your fingers. If it is smashy- through and through - they are done.
Nutrition Facts : Calories 120 kcal, Carbohydrate 14 g, Protein 5 g, Fat 4 g, SaturatedFat 1 g, Cholesterol 5 mg, Sodium 299 mg, Fiber 4 g, Sugar 1 g, ServingSize 1 serving
OLD FASHION PINTO BEANS
This is the way I grew up cooking beans and still prefer them to the slow cooker method. I am posting this as a request from another member. Its cooked in a 6 qt pressure cooker. Honesly I am not sure if 6 qt pressure cookers are even still available. If not just adjust for the size you have.
Provided by Martha Robbins
Categories Other Side Dishes
Time 8h30m
Number Of Ingredients 4
Steps:
- 1. Pick out the bad beans and any little stones from the dry beans. Wash really well in cold water. Put beans in at least a 4 qt bowl, add 2 teaspoons of salt and add water up to the top of the bowl. Let set overnight in a cool place (not in the frig)
- 2. In the morning, drain off the water and rince beans well, (you can see that they have swollen at least twice the size that they were.) Fill bowl of beans back up with water til you are ready to cook them.
- 3. When ready to cook,cut bacon slices in fourths and place bacon, beans, and the water the beans are now in, in a 6 qt pressure cooker and add enough water to come up to 1 1/2 inches from the top.
- 4. Place lid on pressure cooker and make sure its closed good. Put the cooker weight on. Turn burner on med/high heat. When the pressure gets built up the weight will start to jiggle. Turn down the burner to just above medium and start timer for 30 minutes.
- 5. After pressuring for 30 minutes take cooker off the burner and let cool enough to remove the weight and carefully open the cooker. Beans should be done and the juice creamy. Taste and add the other 1 teaspoon of salt if you want to!
- 6. Note* Leftovers are great to make refried beans with.
PINTO BEAN CHILI
Cumin and chili powder season this traditional chili from Sandy Dilatush of Denver, Colorado. Quesadillas on the side make this Southwestern soup a meal.
Provided by Taste of Home
Categories Lunch
Time 2h5m
Yield 8 servings.
Number Of Ingredients 17
Steps:
- Place beans in a Dutch oven or soup kettle; add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 hour. Drain and rinse beans, discarding liquid. , In a Dutch oven, cook the beef, onion and celery over medium heat until meat is no longer pink; drain. Stir in flour until blended. Gradually stir in water. Add the beans, chili powder, cumin and sugar. Bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours or until beans are tender. Stir in the tomatoes, vinegar and salt; heat through, stirring occasionally., Meanwhile, for quesadillas, spread about 1 tablespoon of chilies on half of each tortilla. Sprinkle with 1/4 cup of cheese; fold in half. In a large skillet, cook tortillas in 1 teaspoon of oil over medium heat until lightly browned on each side, adding more oil as needed. Cut each in half. Serve with chili.
Nutrition Facts : Calories 787 calories, Fat 34g fat (15g saturated fat), Cholesterol 120mg cholesterol, Sodium 1373mg sodium, Carbohydrate 72g carbohydrate (4g sugars, Fiber 18g fiber), Protein 51g protein.
OLD FASHIONED PINTO BEAN PATTIES - PINTO BEAN PANCAKES
Old Fashioned Pinto Bean Patties are an economical meal from the past. Pinto Bean Pancakes use leftover beans, onions, egg, flour, salt and pepper and are fried until golden brown. Learn how to make bean cakes with these easy directions.
Provided by Barbara
Categories Appetizer Entree Side Dish
Time 15m
Number Of Ingredients 7
Steps:
- Drain pinto beans well.
- Mash pinto beans to coarsely or to desired texture using a potato masher, fork or pulse in a food processor.
- Add diced onions, egg, flour, salt and pepper. Mix.
- Form into patties and fry in hot vegetable oil in a large skillet over medium high heat. Fry for approximately 5 minutes or until golden brown; flip and fry the other side.
- Drain on paper towels, and serve hot.
TIBS OLD FASHIONED PINTO BEANS
Red beans are a big part of Southern culture. In Louisiana, it is a Monday tradition served with rice. Why Monday? Monday was traditionally "wash day". So folks would put on a pot of red beans while they did the laundry. Like all Southern country boys, it was a staple in our house as long as I can remember. A tradition which still continues today. This is my twist on that classic Southern dish. I hope you enjoy it as much as we do.
Provided by Mr Tibs
Categories Lunch/Snacks
Time 3h10m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Soak beans overnight. Drain and rinse thoroughly.
- Fill large pot with water 1/2 way. On separate burner, fill medium size pot 3/4 full of water. Bring water in both pots to a boil. Reduce large pot heat to medium high. Add beans and all ingredients. Use the boiling water in the other pot to fill the main pot 1" from top. Stir.
- Cook 2-3 hours stirring occasionally and adding additional boiling water as necessary.
- Check beans readiness after two hours. A half hour before beans are done, remove salt pork and place into the freezer to cool. Once cool (10-15 minutes), use a fork to remove and shred meat from fat. Discard fat. Add meat back to the pot of beans and stir. Continue cooking for 15 minutes.
- Serve.
Nutrition Facts : Calories 83.3, Fat 0.9, SaturatedFat 0.1, Sodium 1451.3, Carbohydrate 17.8, Fiber 1.4, Sugar 6.6, Protein 3.6
OLD FASHIONED PINTO BEANS
Categories Bean Soup/Stew Winter Dinner Stew High Fiber Wheat/Gluten-Free Vegetarian
Number Of Ingredients 2
Steps:
- 1.) In a dry pot, poor in the beans and inspect them for stones.
- 2.) Fill the pot with water until the beans are covered by at least 2 inches of water
- 3.) Set aside to soak for 24 hours. - Do not season the beans in any way! - No salt!
- 4.) Drain and rinse the beans. - Do not reuse the water from soaking!
- 5.) Ready the beans for cooking by putting the beans into a deep pot, and cover them with 2 inches inches of chicken stock. This is about 64 ounces for me.
- 6.) Bring to pot to a boil, then reduce to a simmer.
- 7.) Stir about every half hour.
- 8.) Simmer for between 1 1/2 to 2 1/2 hours.
- 9.) Remove a bean and press it with a fork to see if it mashes well. If it does, the beans are ready.
- 10.) Once cooking is complete, drain the beans (no rinse.)
- Now the beans are ready for use in any other recipes.
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