Fresh Pinto Beans With Tomatoes Recipes

Steps:

• Place pinto beans in a large pot and pour in enough water to cover by 2 inches. Add tomatoes with juice, onion, jalapeno pepper, chili powder, cumin, and garlic powder; bring to a boil. Reduce heat to low and simmer for 3 hours.
• Stir in cilantro, salt, and pepper. Continue to simmer until beans are soft, about 1 more hour. Taste the liquid and add more of any of the spices you feel will make it taste better.

Steps:

• Sort beans and rinse with cold water. Place beans in a Dutch oven; add water to cover by 2 in. Bring to a boil; boil 2 minutes. Remove from heat; let stand, covered, 1 hour. , Drain and rinse beans, discarding liquid. Return beans to pan. Stir in broth, celery, onion, green pepper, garlic and seasonings; bring to a boil. Reduce heat; simmer, uncovered, until beans are very tender, about 1 hour., Discard bay leaves. Stir in tomatoes and salt. Simmer, uncovered, until heated through, 25-30 minutes, stirring occasionally. Serve with cilantro.

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.

Steps:

• Place beans in a large Dutch oven, and add water to cover.
• Bring to a boil, and cook, uncovered, 30 minutes.
• Drain.
• Add ham hock, tomatoes, broth, and next 10 ingredients to Dutch oven with beans; cook 55 minutes or until beans are tender.
• Serve over rice with Southwestern Cornbread(no sugar)in a cast iron skillet.
• *Dried pinto beans may be substituted for fresh; however, wash and sort beans; then soak overnight in water to cover.

Steps:

• 1. SHELL THE BEANS, rinse them off and put them in a saucepan with water to cover.
• 2. Bring to a boil for 15 minutes, then drain and return the beans to the pan.
• 3. Add the oil, onions, tomatoes, paprika, cumin, garlic, 1/2 teaspoon salt, some freshly ground pepper and a cup of water.
• 4. Cover and cook over a low flame until the beans are tender, about an hour.
• 5. Taste for salt and add more if necessary.
• 6. If the tomatoes are too acidic, add enough sugar to balance the flavor.
• 7. Remove from heat and season to taste with the lemon juice.
• 8. Turn beans, and their juices, into a serving dish.
• 9. Garnish with the parsley and cilantro.