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.
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
STRING BEANS AND TOMATOES
Steps:
- In a medium skillet, saute the onions, bell peppers and garlic in the butter until tender. Add the ketchup, carrots, basil, and fresh and canned tomatoes, then cook for 10 to 15 minutes more. Add the string beans, season with salt and pepper and continue cooking until the vegetables are tender, taking care not to overcook the beans. Serve over rice or as a side dish.
THREADGILL'S PINTO BEANS
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
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.
DOWN SOUTH PINTO BEANS
My grandmother always brought these wonderful pinto beans with pork jowl to the table at mealtimes, along with cornbread and onions. Yummy. A true Southern tradition.
Provided by linemanswife
Categories Side Dish
Time 3h10m
Yield 8
Number Of Ingredients 5
Steps:
- Wash pinto beans thoroughly and place in a large stockpot. Add 4 quarts water, pork jowl, sugar, salt, and pepper. Bring to a rolling boil over high heat. Reduce heat to a simmer; cook until beans are tender and tasty, 3 to 4 hours. Add water throughout cooking as needed; do not let the beans cook dry.
Nutrition Facts : Calories 272.4 calories, Carbohydrate 33.3 g, Cholesterol 12.8 mg, Fat 10.5 g, Fiber 7.5 g, Protein 11.2 g, SaturatedFat 3.7 g, Sodium 42.9 mg, Sugar 4.1 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
A BIG POT OF SIMMERED PINTOS
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
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
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