Creole Pinto Beans Recipes

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PERFECT PINTO BEANS

Provided by Ree Drummond : Food Network

Categories     side-dish

Time 11h40m

Yield 12 servings

Number Of Ingredients 11



Perfect Pinto Beans image

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.

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

PINTO BEANS

Provided by Food Network

Categories     side-dish

Time 2h25m

Number Of Ingredients 15



Pinto Beans image

Steps:

  • Drain the beans, discarding the water, and place them in a large pot.
  • Pour the stock over the beans and bring to a boil. Add half the butter and boil about 5 to 7 minutes, covered. Add the water and shallot and return to a boil. Lower the heat and simmer for 60 minutes. Add the remaining butter and salt and pepper. Cook another hour until the beans are tender.
  • Cover beans with cold water and soak overnight. Drain beans and place them in a saucepan, cover with cold water. Bring to a boil and reduce the heat to a simmer, and simmer until tender (about 45 minutes). Drain and cool.
  • In a food processor, chop garlic and the jalapeno. Add beans and with the motor running, process while slowly adding the water and oil through a feed tube. Add remaining ingredients and process until smooth. Adjust seasoning if necessary.
  • Serve with pita triangles or tortilla chips.
  • TIP: REFRIED RED BEANS .

1 pound pinto beans, soaked overnight
3 cups vegetable stock
3 to 4 tablespoons butter
3 to 4 cups water
1 whole shallot
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
5 ounces dried kidney beans
3 cloves garlic
1 jalapeno pepper, cored and seeded
1/4 cup water
1/2 cup corn oil
1/2 teaspoon cayenne pepper
1/4 teaspoon salt
Dash hot pepper sauce

CREOLE PINTO BEANS

Number Of Ingredients 17



CREOLE PINTO BEANS image

Steps:

  • Directions Heat the coconut oil in a Dutch oven set over medium heat. Add the leeks, carrots and celery, and saute until soft, about 5 minutes. Add the mushrooms, garlic, thyme, bay leaves and creole seasoning; stir, and saute the 2 more minutes. Add the mushroom broth, beer, tomatoes and pinto beans. Bring to a simmer, then cover with a tight-fitting lid and cook until the beans are tender, about 1 hour. Uncover the pot and cook until the liquid is reduced by one-third, about 15 minutes. Season with 2 tablespoons of the miso paste and some pepper. Taste and add more miso as needed.

2 tablespoons coconut oil
4 leeks, white parts only, sliced thin and washed to remove dirt
2 medium carrots, chopped
2 stalks celery, chopped
8 ounces shiitake mushrooms, chopped
4 cloves garlic, diced
4 sprigs fresh thyme, chopped, or 2 teaspoons dried thyme
2 bay leaves
1 tablespoon Creole seasoning blend (should be spicy)
5 cups mushroom broth
One 12-ounce bottle dark beer
One 14-ounce can diced tomatoes with juices
2 cups dried pinto beans, soaked overnight and drained
2 to 4 tablespoons miso paste (depending on saltiness)
Coarsely ground black pepper
Sour cream, for garnish
Sliced green onions, for garnish

CREOLE PINTO BEANS AND RICE (SALLYE)

We were tired of Charro and chili beans, so I came up with a plan. This is the result which turned out to be a great dish.

Provided by sallye bates

Categories     Other Main Dishes

Time 6h15m

Number Of Ingredients 8



Creole Pinto Beans and Rice (Sallye) image

Steps:

  • 1. Place beans in colander, run cold tap water over while sorting to remove any stones or other foreign debris. Do not skimp on rinsing to avoid contamination from grower. Place beans in large heavy dutch oven or stew pot and cover with water to completely cover up to 2" above beans. NOTE: BEANS WILL ABSORB A LOT OF LIQUID WHILE COOKING.
  • 2. Place pot on high heat and bring to a rolling boil When water is boiling, add creole seasoning and tomato sauce, stirring well to blend into liquid. Turn heat to low so beans just simmer. Cook for 3 hours, checking often and adding more water if needed
  • 3. AFTER 3 HOURS: Put 1 tablespoon oil in heavy skillet and heat to medium high. Cut sausages into 1" thick "silver dollar" pieces and place in skillet Peel and cut onion into thin wedges; separate pieces and add to skillet Remove stem, seeds and veins on bell pepper, cut into thin wedges and add to skillet Cook until sausage is beginning to brown and veggies are softening.
  • 4. Add sausages and vegetables to beans and stir to blend well. Cook for another hour until beans and veggies are soft. Again, add water if needed to keep liquid up to 2" above beans. Beans will thicken the liquid while cooking.
  • 5. Can be served as a main or side dish. I made cornbread and steamed rice to serve with our meal today.

1 lb pinto beans
1 to 2 lb andouille sausage
3 to 4 Tbsp homemade creole seasoning (link in comments) or you can use zatairan's
1 medium white onion
1 medium green bell pepper
4+ qt water
1 can(s) hunts tomato sauce (10-14 ounces)
2 c steamed rice

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