PINTO BEANS WITH MEXICAN-STYLE SEASONINGS
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
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
MEXICAN BEANS
Wonderful Mexican beans to serve as a side dish with your meal.
Provided by sheilamichael
Categories Side Dish Beans and Peas
Time 4h20m
Yield 24
Number Of Ingredients 7
Steps:
- Combine beans and water in a large pot. Bring to a boil, reduce heat, and simmer for 3 hours. Add more water if necessary while beans are cooking.
- In a large skillet, cook bacon over medium heat until it is beginning to brown. Stir in onion, and continue cooking until onion is tender. Stir in tomato, and jalapeno, and cook for 2 to 3 minutes. Remove from heat, and stir in cilantro.
- Stir bacon and onion mixture into the beans, and continue cooking for 1 hour, or until beans are soft.
Nutrition Facts : Calories 221.4 calories, Carbohydrate 24.5 g, Cholesterol 12.9 mg, Fat 9 g, Fiber 6.1 g, Protein 10.5 g, SaturatedFat 2.9 g, Sodium 166.6 mg, Sugar 1.2 g
MEXICAN RED BEANS (CROCK POT)
This is a recipe that I adapted. This recipe was printed in the cookbook that came with my crock pot over 25 years ago. The serving size is approximate. The number of servings depends on if you are serving this as a side or a main dish.
Provided by PaulaG
Categories Beans
Time 10h20m
Yield 10 serving(s)
Number Of Ingredients 9
Steps:
- Sort beans and wash under running water.
- Place beans in a large pan and bring to a boil.
- Boil 10 minutes, drain.
- Place the precooked beans in a crock pot adding water and remaining ingredients.
- Cover and cook on high for 1 to 2 hours, turn down to low and continue to cook for 8 hours.
- During cooking add additional hot water if needed.
MEXICAN BEAN POT
Make and share this Mexican Bean Pot recipe from Food.com.
Provided by James Craig
Categories Meat
Time 8h30m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Brown beef and add onion.
- Cut tamales into bite size pieces.
- Add tamales, drained corn or hominy, chili beans, kidney beans, pinto beans, garlic powder, and tomato sauce.
- Put everything into a crockpot and mix gently.
- Cook on low 7-8 hours.
- Stir gently from bottom one or two times.
- Can increase the amount by adding more tamales, beans, or tomato sauce.
- Freezes well if you have left overs.
Nutrition Facts : Calories 495.4, Fat 18.4, SaturatedFat 6.9, Cholesterol 77.1, Sodium 660.3, Carbohydrate 47.2, Fiber 14.3, Sugar 5.8, Protein 36.1
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