TERRY'S TEXAS PINTO BEANS
An old fashioned 'pot of beans' recipe. It starts with dry pinto beans, onion, and chicken broth. Add green chili salsa, jalapeno and cumin for the spicy kick.
Provided by Fooddude
Categories Side Dish Beans and Peas
Time 2h15m
Yield 8
Number Of Ingredients 9
Steps:
- Place the pinto beans in a large pot, and pour in the chicken broth. Stir in onion, jalapeno, garlic, salsa, cumin, and pepper. Bring to a boil, reduce heat to medium-low, and continue cooking 2 hours, stirring often, until beans are tender. Add water as needed to keep the beans moist.
Nutrition Facts : Calories 209.6 calories, Carbohydrate 37.9 g, Cholesterol 1.4 mg, Fat 1.1 g, Fiber 12.2 g, Protein 13.2 g, SaturatedFat 0.3 g, Sodium 95.1 mg, Sugar 2.1 g
BIG POT OF PORKY PINTO BEANS - TEXAS STYLE
This has been posted here for play in Culinary Quest - Texas found at homesicktexan.com. The homesicktexan states, my mom says, "Pinto beans are close to a perfect food." Mom would soak them overnight and slow cook them all day with garlic, onions, spices and her secret ingredient-jalapeno juice. She'd add pork if it...
Provided by Baby Kato
Categories Other Main Dishes
Time 2h15m
Number Of Ingredients 6
Steps:
- 1. Rinse and sort your beans
- 2. First soak the beans. You can either cover the beans with one inch of water and soak overnight or bring water to a boil, remove from heat and cover for one hour.
- 3. Drain the beans and cover with seven cups of fresh water.
- 4. Add to the pot the garlic, onion, jalapeno juice and salt pork.
- 5. Bring pot to a boil and then cover and reduce heat to a simmer, stir occasionally.
- 6. After about an hour, beans should be tender enough to eat (depending on the freshness of the beans). If not tender enough, continue cooking, checking on the beans every 15 minutes until desired texture.
- 7. Remove salt pork and serve.
TEXAS PINTO BEANS
This is not for the timid. Got this recipe while visiting San Antonio, TX. My DH and I love it but we love hot and spicy food
Provided by ratherbeswimmin
Categories Beans
Time 2h10m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Place beans in a Dutch oven; add water 2 inches above beans.
- Bring to a boil; boil 1 minute; cover, remove from heat and let stand 1 hour; drain.
- Bring beans, 4 1/2 cups water, and next 4 ingredients to a boil in a Dutch oven.
- Cover, reduce heat, and simmer, stirring occasionally, 1 hour and 30 minutes or until tender.
- Add tomato and jalapeno pepper, and simmer mixture for 30 more minutes.
Nutrition Facts : Calories 286.8, Fat 2.2, SaturatedFat 0.6, Cholesterol 1.8, Sodium 426, Carbohydrate 50, Fiber 12.4, Sugar 2.8, Protein 17
BIG POT OF PORKY PINTO BEANS
Steps:
- 1. Rinse and sort your beans 2. First soak the beans. You can either cover the beans with one inch of water and soak overnight or bring water to a boil, remove from heat and cover for one hour. 3. Drain the beans and cover with seven cups of fresh water. 4. Add to the pot the garlic, onion, jalapeno juice and salt pork. 5. Bring pot to a boil and then cover and reduce heat to a simmer, stir occasionally. 6. After about an hour, beans should be tender enough to eat (depending on the freshness of the beans). If not tender enough, continue cooking, checking on the beans every 15 minutes until desired texture. 7. Remove salt pork and serve.
BIG POT OF PORKY PINTO BEANS
Number Of Ingredients 7
Steps:
- Method: 1. Rinse and sort your beans 2. First soak the beans. You can either cover the beans with one inch of water and soak overnight or bring water to a boil, remove from heat and cover for one hour. 3. Drain the beans and cover with seven cups of fresh water. 4. Add to the pot the garlic, onion, jalapeno juice and salt pork. 5. Bring pot to a boil and then cover and reduce heat to a simmer, stir occasionally. 6. After about an hour, beans should be tender enough to eat (depending on the freshness of the beans). If not tender enough, continue cooking, checking on the beans every
BIG POT OF BEANS
Chances are good you have some dried beans on hand, and that is a great thing. Especially since one basic recipe works for so many kinds, from red beans to white cannellini to black turtle beans. Choose whichever you like, but bear in mind: Sometimes, the best bean is the one already in your pantry.
Provided by Melissa Clark
Categories beans
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 7
Steps:
- Rinse the beans, then soak them in salted water (it should taste like the sea) for anywhere from 4 hours to 12 hours. If you don't have time, you can skip this step.
- Drain beans and put them in a pot or electric pressure cooker. If cooking in a regular pot, add enough water to cover the beans by 2 to 3 inches. If using a pressure cooker, use less water, more like 1 1/2 to 2 inches. Add a drizzle of oil and whatever aromatics and herbs you like. Add enough salt to the cooking water to make it taste like the sea.
- If using a regular pot, simmer the beans for anywhere to 30 minutes to 2 to 3 hours, depending on what variety you used, how old they were and whether or not you soaked them. Check on them periodically, adding more water if the level gets too low (as in, lower than the beans). For the pressure cooker, the timing is anywhere from 5 minutes at high pressure to 50 minutes. Let the pressure release naturally.
- Garnish with fresh herbs or celery leaves, sliced onion, if you like, a drizzle of oil, and a sprinkle of red-pepper flakes and sea salt.
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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