Smothered Squash And Pinto Beans Recipes

RUDY'S PINTO BEAN SALAD RECIPE - (4/5)

Rudy's Pinto Bean Salad Recipe - (4/5) image

Provided by dinachapman

Number Of Ingredients 7

Ingredients

Pinto Beans 2 pounds of pinto beans, cooked
(1 whole onion, chopped
1 tablespoon paprika,
1 tablespoon garlic powder
½ pound bacon, cooked till crisp, drained on paper towel
1 tsp (touch) of cumin
Salt/pepper

Steps:

Toss together and store in fridge.

A BIG POT OF SIMMERED PINTOS

A Big Pot of Simmered Pintos image

This pot of beans was Step 1 for the other Recipes for Health this week. If I know that I'm going to use these beans for a Mexican dinner I season them with cilantro and, if I can find it, epazote. If I want Italian or Provençal flavors I make a bouquet garni with bay leaf, thyme, parsley, maybe sage, and most definitely a Parmesan rind. This week, since I am using my beans as a starting off point for other dishes, I season them only with onion, garlic, bay leaf and salt. The dishes that will follow throughout the week will introduce more flavors.

Provided by Martha Rose Shulman

Categories dinner, lunch, main course

Time 2h15m

Yield Serves 6

Number Of Ingredients 5

Ingredients

1 pound (about 2 1/4 cups) pinto beans, washed and picked over for stones, soaked for at least 4 hours or overnight in 2 quarts water
1 medium onion, cut in half
2 to 4 large garlic cloves (to taste), minced
1 bay leaf
Salt to taste (I think beans need a lot, at least 1 teaspoon per quart of water used)

Steps:

Place beans and soaking water in a large, heavy pot. Add halved onion and bring to a gentle boil. Skim off any foam that rises, then add garlic and bay leaf, reduce heat, cover and simmer 30 minutes.
Add salt and continue to simmer another 1 to 1 1/2 hours, until beans are quite soft and broth is thick and fragrant. Taste and adjust salt. Using tongs or a slotted spoon, remove and discard onion and bay leaf. For the best flavor refrigerate overnight.

Nutrition Facts : @context http, Calories 274, UnsaturatedFat 0 grams, Carbohydrate 50 grams, Fat 1 gram, Fiber 12 grams, Protein 17 grams, SaturatedFat 0 grams, Sodium 224 milligrams, Sugar 2 grams

SQUASH AND PINTO BEANS

Squash and Pinto Beans image

Make and share this Squash and Pinto Beans recipe from Food.com.

Provided by queenofpink

Categories Beans

Time 30m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

1 teaspoon canola oil
1/4 cup onion, chopped
2 garlic cloves, minced
1 cup zucchini, sliced into 1/4 inch slices
1 cup yellow squash, sliced into 1/4 inch slices
1 cup tomatoes, chopped
3/4 cup canned pinto beans, rinsed and drained
1/2 cup whole kernel corn
1/2 cup fat-free cheddar cheese
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon thyme

Steps:

Heat oil and saute onions, garlic and squashed for 2-3 minutes. Add remaining ingredients except cheese. Cover and simmer slowly for 15 minutes. Remove lid and top with cheese and allow to melt. If you prefer a browned cheese, place under broiler for 2-4 minutes.

Nutrition Facts : Calories 90.4, Fat 1.9, SaturatedFat 0.2, Sodium 498.3, Carbohydrate 16.2, Fiber 4, Sugar 3.3, Protein 4.1

SMOTHERED SQUASH AND PINTO BEANS RECIPE

Smothered Squash and Pinto Beans Recipe image

Provided by Lv2Cook

Number Of Ingredients 12

Ingredients

2 teaspoons olive oil
1/2 cup chopped onion
2 teaspoons minced seeded jalapeño pepper
2 garlic cloves minced
1 cup (1/2-inch-thick) sliced yellow squash
1 cup (1/2-inch-thick) sliced zucchini
1/2 cup fresh corn kernels
1 (16-ounce) can pinto beans drained
1 (14.5-ounce) can diced tomatoes undrained
3 thyme sprigs
1/2 cup (2 ounces) shredded Monterey Jack cheese
2 cups hot cooked long-grain rice

Steps:

Heat oil in a large skillet over medium-high heat. Add the onion, jalapeño, and garlic, and sauté 2 minutes. Stir in squash and zucchini, and sauté 2 minutes. Add corn, beans, tomatoes, and thyme; cover, reduce heat, and simmer 10 minutes. Discard thyme; sprinkle with cheese. Serve over rice. Serving Size: 1 cup squash mixture and 1/2 cup rice

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