Solar Cooked Pinto Beans Recipes

SOLAR COOKED PINTO BEANS

Solar Cooked Pinto Beans image

Make and share this Solar Cooked Pinto Beans recipe from Food.com.

Provided by SunshineCooking

Categories Beans

Time 4h10m

Yield 6-8 serving(s)

Number Of Ingredients 9

Ingredients

1 large onion, chopped
1 bay leaf
2 smoked pork chops, chopped (fully cooked)
5 -6 large garlic cloves, chopped
1 teaspoon fresh ground black pepper
2 teaspoons salt
1 lb presoaked pinto beans
water, to cover 1/2 inch above bean mixture
1 teaspoon Mexican oregano or 1 teaspoon mediterranean dried oregano, to taste

Steps:

Combine all ingredients in a solar cooking pot & place in your solar cooker.
Solar cook until beans are fully cooked (about 4-5 hours).
Adjust seasoning to your taste.
Serve over rice.

Nutrition Facts : Calories 125, Fat 0.6, SaturatedFat 0.1, Sodium 777.4, Carbohydrate 23.8, Fiber 7.5, Sugar 1.4, Protein 7.3

SLOW-COOKER PINTO BEANS

Slow-Cooker Pinto Beans image

If you have yet to cook beans from scratch and own a slow cooker, this is the recipe for you! It comes together with pantry ingredients, requires minimal prep and thanks to the slow cooker, you'll be rewarded with plump, perfectly tender beans with almost zero hands-on time. (Navy beans would also work well here.) Seasoned with warm spices and pickled jalapenos, they are a great side dish. Or serve them over rice or with warm tortillas as a meal.

Provided by Food Network Kitchen

Categories side-dish

Time 8h10m

Yield 6 servings

Number Of Ingredients 11

Ingredients

1 pound dried pinto beans, rinsed and picked over (see Cook's Note)
48 ounces low-sodium chicken broth (or one 32-ounce carton plus 2 cups water)
One 8-ounce jar mild or hot diced pickled jalapeños
2 tablespoons dried oregano
1 tablespoon ground cumin
3 cloves garlic
2 dried bay leaves
1/4 cup cilantro leaves plus 1/4 cup chopped cilantro stems, optional
Kosher salt
3/4 cup shredded sharp Cheddar or crumbled Cotija or queso fresco
1 lime, cut into wedges

Steps:

Put the beans, chicken broth, pickled jalapeños and brine from the jar in a 4-to-7-quart slow cooker. Stir in the oregano, cumin, garlic, bay leaves, cilantro stems if using and 1 teaspoon salt. Cover and cook on high until the beans are tender but still hold their shape, 8 to 10 hours.
Remove and discard the bay leaves. Use the back of a spoon to smash the garlic cloves, then stir them into the beans. Serve topped with the cheese, cilantro leaves and lime wedges.

SLOW-COOKER PINTO BEANS

Slow-Cooker Pinto Beans image

I love pinto beans, but I always feel the flavor can easily turn too bland. I added a little this and a little that and came out with this amazing but easy slow-cooker pinto beans recipe. -Erica Vanderpool, Clarksville, Tennessee

Provided by Taste of Home

Categories Side Dishes

Time 8h15m

Yield 8 servings.

Number Of Ingredients 12

Ingredients

1 pound dried pinto beans
1/4 cup sliced onions
8 cups water
1 garlic clove, minced
1 tablespoon chicken bouillon granules
1 tablespoon kosher salt
1 teaspoon pepper
1 teaspoon ground cumin
1/2 teaspoon dried thyme
1/4 teaspoon dried marjoram
1/4 teaspoon ground coriander
Fresh thyme sprigs , optional

Steps:

Sort beans and rinse in cold water. Add beans to a greased 3-qt. slow cooker. Add the next 10 ingredients; stir., Cook, covered, on high 2 hours. Reduce heat to low; cook until beans are tender, 6-7 hours. Serve with slotted spoon. If desired, top with fresh thyme sprigs. , Freeze option: Freeze cooled beans in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a covered saucepan, stirring occasionally; add water if necessary.

Nutrition Facts : Calories 203 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 1043mg sodium, Carbohydrate 37g carbohydrate (2g sugars, Fiber 9g fiber), Protein 12g protein.

THREADGILL'S PINTO BEANS

Threadgill's Pinto Beans image

This recipe comes from the famous Threadgill's Bar and Grill in Austin. Back in the 50's it was in an old renovated gas station. Now it has moved, but the food is still Texas Country good. I must warn you that it is very spicy. Great with BBQ.

Provided by Miss Annie

Categories One Dish Meal

Time P1DT2h

Yield 6 serving(s)

Number Of Ingredients 12

Ingredients

1 lb pinto beans
3 quarts cold water
1 cup yellow onion, diced
1 garlic clove, minced
1/4 cup chili sauce
1 teaspoon chili powder
1 teaspoon black pepper
1 teaspoon ground cumin
1 teaspoon cayenne pepper
1 teaspoon Tabasco sauce
1/2 teaspoon salt
sliced onion, for garnish

Steps:

Clean and rinse beans, and pick through carefully.
Soak overnight in cold water to cover well.
Drain beans and place all ingredients, except salt into a 4 quart pot and bring to a boil.
Reduce heat to simmer.
Cover and cook about 90 minutes, or until beans are tender.
Add salt to taste and garnish with sliced onion.

PINTO BEAN COOKIES

Pinto Bean Cookies image

another one of those recipes where it is fun when you tell people what is in the cookie this is a great way to use up leftover cooked pinto beans..my husband loves chocolate chips instead of raisins in these

Provided by grandma2969

Categories Drop Cookies

Time 30m

Yield 36 cookies

Number Of Ingredients 12

Ingredients

1 cup brown sugar, packed
1/2 cup Crisco
2 large eggs
3/4 cup pinto beans, mashed
3/4 cup applesauce
1 teaspoon baking soda
1 teaspoon baking powder
2 1/4 cups flour
1/2 teaspoon cinnamon
1/2 teaspoon clove
1/2 cup nuts, chopped
1/2 cup raisins

Steps:

cream crisco, sugar and eggs, add mashed pinto beans and applesauce.beat till fluffy --
add dry ingredients.beat till smooth.
stir in raisins, and nuts.
drop by tspful on greased cookie sheet.
bake at 375* for 15-20 minutes.or golden brown.
cool on rack.

Nutrition Facts : Calories 107.4, Fat 4.2, SaturatedFat 1.1, Cholesterol 11.8, Sodium 66, Carbohydrate 16.1, Fiber 0.9, Sugar 7.2, Protein 1.9

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