MAMMAK'S PINTO BEANS WITH GROUND BEEF
My mother made this recipe for pinto beans with ground beef for us as kids and I have used it many times in feeding my 4 boys. When the space shuttle fell, our small town filled up overnight with searchers for the space shuttle debris, and this is one of the recipes that I used to help feed the masses. It was a hit every time. We served it with cornbread and a side salad for a complete meal or over a bed of rice. My mom would top off a bowl of this with homemade sweet salsa. Yum!
Provided by mammak
Categories Main Dish Recipes
Time 11h20m
Yield 10
Number Of Ingredients 15
Steps:
- Place pinto beans into a large container and cover with several inches of cool water; let soak, 8 hours to overnight.
- Heat a large skillet over medium-high heat. Cook and stir ground beef with vegetable blend and onion until beef is browned and crumbly, 5 to 7 minutes. Drain and discard grease.
- Combine the beef mixture and pinto beans in a large pot. Stir in chicken broth, tomatoes, bacon bits, Creole seasoning, garlic, salt, black pepper, cumin, mustard, and red pepper flakes. Add enough water to cover. Simmer until beans are tender, adding more water as needed, 3 to 4 hours.
Nutrition Facts : Calories 483.3 calories, Carbohydrate 64.2 g, Cholesterol 45.3 mg, Fat 10.3 g, Fiber 16.1 g, Protein 33.6 g, SaturatedFat 3.6 g, Sodium 1453.9 mg, Sugar 2.6 g
PINTO BEANS WITH MEXICAN-STYLE SEASONINGS
Pinto beans are simmered with onion, tomatoes, chili powder, cumin and garlic. I love making these beans just because they make the whole house smell so good, and the longer they simmer the better they taste. You could add 1/2 can of beer to make 'borracho' beans. I personally taste-test throughout the entire cooking process and add extra seasoning as I feel it needs it. These beans could simmer all day long; just make sure they have plenty of water to keep the beans covered.
Provided by Lyndsay
Categories Side Dish Beans and Peas
Time 12h15m
Yield 8
Number Of Ingredients 9
Steps:
- Place pinto beans into a large pot and pour in enough water to cover by 2 to 3 inches. Let beans soak overnight.
- Drain beans, return to pot, and pour in fresh water to cover; add diced tomatoes, bacon, onion, chili powder, cumin, and garlic powder. Bring to a boil, reduce heat to low, and simmer for 3 hours.
- Stir cilantro and salt into bean mixture; simmer until beans are soft, about 1 more hour.
Nutrition Facts : Calories 267 calories, Carbohydrate 40.9 g, Cholesterol 10.2 mg, Fat 5.2 g, Fiber 13.5 g, Protein 16.4 g, SaturatedFat 1.5 g, Sodium 509.8 mg, Sugar 1.9 g
PERFECT PINTO BEANS
Provided by Ree Drummond : Food Network
Categories side-dish
Time 11h40m
Yield 12 servings
Number Of Ingredients 11
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.
FRIJOLES DE LA OLLA (MEXICAN PINTO BEANS RECIPE)
Authentic "Frijoles De La Olla" Mexican Pinto Beans Recipe - Rich zesty pintos made on the stovetop, in the Instant Pot, or in a Crock Pot.
Provided by Sommer Collier
Categories Side Dish
Time 2h5m
Number Of Ingredients 7
Steps:
- Stovetop Method: Place the dried beans in a large bowl and fill with water, covering the top of the beans by 2 inches. Let the beans soak overnight.
- When ready to cook, place the beans in a large 6-8 quart pot with a heavy lid. Add the onion wedges, garlic, and hambone if using.
- Pour in enough water to cover the beans by 3-4 inches. Set the heat on medium.
- Cover and bring to a simmer. Then reduce the heat and simmer on medium-low to low for 2-4 hours, until the beans are very soft. *Even after soaking overnight, beans take a varied amount of time, base on how old they are. "New" dried beans will cook faster than beans that have been sitting in the pantry for months/years.
- Once the beans are soft, remove the onion, garlic, and hambone. Stir in the pico de gallo. Taste, then salt as needed.
- Instant Pot Method: When using an electric pressure cooker, you do not have to soak the beans overnight.
- Place the beans in a 6+ quart Instant Pot. Add the onion wedges, garlic, and hambone if using.
- Add 5 cups of water. Lock the lid into place and set on Pressure Cook High for 35 minutes.
- Perform a natural release. Once the steam button drops, it is safe to open the lid. If the beans are still firm, you can Pressure Cook again for 5-10 minutes. Then perform a Quick Release.
- Once the beans are soft, remove the onion, garlic, and hambone. Stir in the pico de gallo. Taste, then salt as needed.
- Crock Pot Method: Place the dried beans in a large 6-8 quart slow cooker. Add the onion wedges, garlic, and hambone if using. Pour in 8 cups water. (You do not have to soak the beans for this method.)
- Set the crock pot on HIGH for 8-10 hours or on LOW for 15-17 hours. Once the beans are soft, remove the onion, garlic, and hambone. Stir in the pico de gallo. Taste, then salt as needed.
Nutrition Facts : ServingSize 0.5 cups, Calories 175 kcal, Carbohydrate 33 g, Protein 10 g, Fat 1 g, SaturatedFat 1 g, Sodium 166 mg, Fiber 7 g, Sugar 4 g
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