PERFECT PINTO BEANS
Provided by Ree Drummond : Food Network
Categories side-dish
Time 11h40m
Yield 12 servings
Number Of Ingredients 11
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.
BEST EVER PINTO BEANS
I learned to make pinto beans from my Grandma, who came from Oklahoma. I've added to the recipe, and my Mother used to say mine were the best beans she'd ever tasted. Serve the Southern way - with cornbread and steamed greens.
Provided by Foxy
Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas
Time 7h10m
Yield 6
Number Of Ingredients 6
Steps:
- Cover pinto beans with water in a large bowl. Soak beans for 4 hours, changing water every 30 to 45 minutes. Drain.
- Bring 6 cups water to a boil in a large pot. Add pinto beans, ham hock, and kosher salt to the pot. Pour in more water if needed to cover ingredients by at least 1 inch.
- Reduce heat to medium-low and simmer until beans are just tender, 2 to 3 hours.
- Remove ham hock from beans; cut meat from the bone, chop the ham, and return to pot.
- Stir tomato sauce and brown sugar into the beans. Continue to simmer until beans are tender and flavors are blended, about 1 more hour.
Nutrition Facts : Calories 352.5 calories, Carbohydrate 49.5 g, Cholesterol 22.7 mg, Fat 8.2 g, Fiber 16.1 g, Protein 21.8 g, SaturatedFat 2.7 g, Sodium 509 mg, Sugar 4 g
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
OLD FASHION PINTO BEANS
This is the way I grew up cooking beans and still prefer them to the slow cooker method. I am posting this as a request from another member. Its cooked in a 6 qt pressure cooker. Honesly I am not sure if 6 qt pressure cookers are even still available. If not just adjust for the size you have.
Provided by Martha Robbins
Categories Other Side Dishes
Time 8h30m
Number Of Ingredients 4
Steps:
- 1. Pick out the bad beans and any little stones from the dry beans. Wash really well in cold water. Put beans in at least a 4 qt bowl, add 2 teaspoons of salt and add water up to the top of the bowl. Let set overnight in a cool place (not in the frig)
- 2. In the morning, drain off the water and rince beans well, (you can see that they have swollen at least twice the size that they were.) Fill bowl of beans back up with water til you are ready to cook them.
- 3. When ready to cook,cut bacon slices in fourths and place bacon, beans, and the water the beans are now in, in a 6 qt pressure cooker and add enough water to come up to 1 1/2 inches from the top.
- 4. Place lid on pressure cooker and make sure its closed good. Put the cooker weight on. Turn burner on med/high heat. When the pressure gets built up the weight will start to jiggle. Turn down the burner to just above medium and start timer for 30 minutes.
- 5. After pressuring for 30 minutes take cooker off the burner and let cool enough to remove the weight and carefully open the cooker. Beans should be done and the juice creamy. Taste and add the other 1 teaspoon of salt if you want to!
- 6. Note* Leftovers are great to make refried beans with.
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