Big Pot Of Porky Pinto Beans Recipes

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MEXICAN PORK & PINTO BEANS

We've lived in Arizona for decades, so Mexican-style cooking has become the same as "Arizona-style cooking" for us. Nothing tastes better than chili-spiced pork with tortillas. -Anne Fatout, Phoenix, Arizona

Provided by Taste of Home

Categories     Dinner

Time 4h30m

Yield 16 servings (4 quarts).

Number Of Ingredients 13



Mexican Pork & Pinto Beans image

Steps:

  • In a stockpot, combine the first eight ingredients; cover with water. Bring to a boil. Reduce heat; simmer, covered, 3 to 4 hours or until meat and beans are tender., Remove pork; cool slightly. Stir carrots, celery and tomatoes into bean mixture; return to a boil. Reduce heat; simmer, covered, until vegetables are crisp-tender. Add zucchini; cook 8-10 minutes longer or until crisp-tender., Meanwhile, remove pork from bone; discard bone. Cut pork into bite-size pieces; return to pot and heat through. Serve with tortillas., Freeze option: Freeze cooled pork mixture in freezer containers. To use, partially thaw in refrigerator overnight. Microwave, covered, on high in a microwave-safe dish until heated through, gently stirring and adding a little broth or water if necessary. Serve with tortillas.

Nutrition Facts : Calories 211 calories, Fat 5g fat (2g saturated fat), Cholesterol 34mg cholesterol, Sodium 181mg sodium, Carbohydrate 23g carbohydrate (3g sugars, Fiber 6g fiber), Protein 19g protein. Diabetic Exchanges

1 bone-in pork loin roast (3 pounds), trimmed
1 package (16 ounces) dried pinto beans, soaked overnight
4 to 5 cloves garlic, minced
2 tablespoons chili powder
1 to 1-1/2 teaspoons ground cumin
1 teaspoon dried oregano
2 cans (4 ounces each) chopped green chilies
Pepper to taste
5 medium carrots, sliced
4 celery ribs, sliced
1 can (14-1/2 ounces) diced tomatoes, undrained
3 small zucchini, sliced
Flour tortillas, warmed

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



A Big Pot of Simmered Pintos image

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

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)

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



Big Pot of Porky Pinto Beans - Texas Style image

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.

1 lb pinto beans (2 cups)
1/4 Tbsp minced garlic (3 large cloves)
1 c diced onion (1/2 of a medium-sized onion)
1/4 c jalapeno juice (from canned jalapenos)
1/4 lb salt pork (i find this near the bacon at my grocery store)
salt to taste

SLOW-COOKER PINTO BEANS

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



Slow-Cooker Pinto Beans image

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.

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

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



Down South Pinto Beans image

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

2 cups dried pinto beans
4 quarts water, or more as needed
4 (1 ounce) slices pork jowl, or more to taste
2 tablespoons white sugar
salt and ground black pepper to taste

PORK AND PINTO BEANS

"I first tasted this dish at an office potluck, and now I serve it often when company comes," says Darlene Brenden, a Salem, Oregon field editor. "I set out an array of toppings and let everyone fix their own taco salad."

Provided by Taste of Home

Categories     Dinner

Time 8h25m

Yield 10 servings.

Number Of Ingredients 14



Pork and Pinto Beans image

Steps:

  • Sort beans and rinse with cold water. Soak beans according to the package directions., Drain and rinse beans, discarding liquid. Place roast in a 5-qt. slow cooker. In a bowl, combine the beans, tomatoes, carrots, celery, water, chiles, chili powder, garlic, cumin, oregano and pepper. Pour over roast. Cover and cook on high 3 hours. Reduce heat to low; cook until beans are tender, 5 hours longer., Remove meat, shred with 2 forks and return to slow cooker. With a slotted spoon, serve meat mixture over corn chips or in tortillas with toppings as desired.

Nutrition Facts : Calories 366 calories, Fat 7g fat (2g saturated fat), Cholesterol 68mg cholesterol, Sodium 290mg sodium, Carbohydrate 37g carbohydrate (5g sugars, Fiber 10g fiber), Protein 37g protein.

1 pound dried pinto beans
1 boneless pork loin roast (3 to 4 pounds), halved
1 can (14-1/2 ounces) stewed tomatoes
5 medium carrots, chopped
4 celery ribs, chopped
1-1/2 cups water
2 cans (4 ounces each) chopped green chiles
2 tablespoons chili powder
4 garlic cloves, minced
2 teaspoons ground cumin
1 teaspoon dried oregano
Dash pepper
Tortilla chips or tortillas
Optional toppings: Chopped green onions, sliced ripe olives, chopped tomatoes, shredded cheddar cheese, sour cream and/or shredded lettuce

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



Big Pot of Beans image

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.

1 pound any dried beans
Salt
Olive oil, as needed
Aromatics, such as peeled garlic cloves, a halved onion or shallots, a celery stalk or a carrot
Dried or fresh herbs, such as thyme, sage, oregano or rosemary sprigs, or a bay leaf or two
A hunk of cured sausage, bacon, ham, smoked duck or pork or a Parmesan rind (optional)
Chopped fresh herbs or celery leaves, red-pepper flakes, sliced scallion or red onion, flaky sea salt, for serving (optional)

BIG POT OF PORKY PINTO BEANS

Number Of Ingredients 7



BIG POT OF PORKY PINTO BEANS image

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

Ingredients
1 pound of pinto beans (2 cups)
1/4 tablespoons of minced garlic (3 large cloves)
1 cup diced onion (1/2 of a medium-sized onion)
1/4 cup of jalapeno juice (from canned jalapenos)
1/4 pound of salt pork (I find this near the bacon at my grocery store)
Salt to taste

BIG POT OF PORKY PINTO BEANS

Categories     Bean     Side

Number Of Ingredients 6



BIG POT OF PORKY PINTO BEANS image

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.

1 pound of pinto beans (2 cups)
1/4 tablespoons of minced garlic (3 large cloves)
1 cup diced onion (1/2 of a medium-sized onion)
1/4 cup of jalapeno juice (from canned jalapenos)
1/4 pound of salt pork (I find this near the bacon at my grocery store)
Salt to taste

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