Zesty Pinto Beans Recipes

SLOW-COOKER ZESTY PINTO BEANS

Slow-Cooker Zesty Pinto Beans image

A simple can of tomatoes with green chiles gives a spirited kick to pinto beans cooked slow with ham, garlic, and brown sugar.

Provided by Betty Crocker Kitchens

Categories Side Dish

Time 12h

Yield 12

Number Of Ingredients 10

Ingredients

1 (16-oz.) pkg. (3 1/4 cups) dried pinto beans, sorted, rinsed
2 cups water
1 cup chopped onions (2 medium)
1/2 cup finely chopped cooked ham
2 garlic cloves, minced
2 tablespoons brown sugar
1 tablespoon chili powder
1/2 teaspoon cumin
1/2 teaspoon salt
1 (14 1/2-oz.) can diced tomatoes with green chiles, undrained

Steps:

In large saucepan, combine beans and 10 cups water. Bring to a boil. Reduce heat to medium-low; simmer 1 to 1 1/2 hours or until beans are tender but still firm, stirring occasionally.
Drain beans, discarding water. Place beans in 3 1/2 to 4-quart slow cooker. Add 2 cups water and all remaining ingredients except tomatoes; mix well.
Cover; cook on low setting for 8 hours.
Add tomatoes; mix well. Cover; cook an additional 1 to 2 hours or until beans are tender.

Nutrition Facts : Calories 125, Carbohydrate 28 g, Cholesterol 5 mg, Fat 1, Fiber 8 g, Protein 9 g, SaturatedFat 0 g, ServingSize 1/2 Cup, Sodium 240 mg, Sugar 5 g

ZESTY PINTO BEANS

Zesty Pinto Beans image

Provided by Desiree Zamorano

Yield Serves 6

Number Of Ingredients 5

Ingredients

1 pound dried pinto beans
1 onion, chopped
4 bacon slices, chopped
4 garlic cloves, sliced
1 jalapeño chili, halved

Steps:

Place beans in large pot. Add enough water to cover beans by 3 inches. Soak beans overnight.
Drain beans and return to same pot. Add enough water to pot to cover beans by 4 inches. Mix in remaining ingredients. Simmer over medium heat until beans are tender and creamy, stirring occasionally, about 1 1/2 hours. Season with salt and serve.

SLOW-COOKED ZESTY PINTO BEANS

Slow-Cooked Zesty Pinto Beans image

Make and share this Slow-Cooked Zesty Pinto Beans recipe from Food.com.

Provided by carolinafan

Categories Beans

Time 12h30m

Yield 12 serving(s)

Number Of Ingredients 10

Ingredients

1 (16 ounce) bag dried pinto beans, sorted and rinsed (3-1/4 cups)
2 cups water
1 cup chopped onion (2 medium)
1/2 cup finely chopped cooked ham
2 garlic cloves, minced
2 tablespoons brown sugar
1 tablespoon chili powder
1/2 teaspoon cumin
1/2 teaspoon salt
1 (14 1/2 ounce) can diced tomatoes and green chilies, undrained

Steps:

In large saucepan, combine beans and 10 cups water. Bring to a boil. Reduce heat to medium-low, simmer 1 to 1-1/2 hours or until beans are tender but still firm, stirring occasionally.
Drain beans, discarding water. Place beans in 3-1/2 to 4 quart slow cooker. Add 2 cups water and all remaining ingredients except tomatoes; mix well.
Cover; cook on Low setting 8 hours.
Add tomatoes; mix well. Cover; cook 1 to 2 hours longer or until beans are tender.

Nutrition Facts : Calories 170, Fat 1.6, SaturatedFat 0.5, Cholesterol 5.3, Sodium 250.8, Carbohydrate 29.2, Fiber 6.3, Sugar 3.6, Protein 10.2

PERFECT PINTO BEANS

Perfect Pinto Beans image

Provided by Ree Drummond : Food Network

Categories side-dish

Time 11h40m

Yield 12 servings

Number Of Ingredients 11

Ingredients

1 1/2 pounds pinto beans
2 teaspoons chili powder
1 teaspoon ground cumin
1/2 teaspoon paprika
1/4 teaspoon cayenne
3 thick-cut slices of bacon, cut into thirds
3 cloves garlic
2 bay leaves
1 medium onion, diced
1 red bell pepper, diced
Kosher salt and freshly ground black pepper

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.

PINTO BEANS WITH MEXICAN-STYLE SEASONINGS

Pinto Beans With Mexican-Style Seasonings image

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

Ingredients

1 pound dried pinto beans, rinsed
2 (10 ounce) cans diced tomatoes with green chile peppers (such as RO*TEL®)
½ pound bacon, cut into 1/2-inch pieces
1 yellow onion, chopped
1 tablespoon chili powder, or to taste
1 tablespoon ground cumin, or to taste
1 ½ teaspoons garlic powder, or to taste
½ bunch fresh cilantro, chopped
salt to taste

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

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