PEPPERED PINTO BEANS
This Southern side is simple to make and uses everyday store cupboard ingredients to make a low fat peppery addition to any barbecue
Provided by Cassie Best
Categories Side dish
Time 20m
Number Of Ingredients 10
Steps:
- Heat the flour and butter in a large frying pan, mixing to make a roux. Keep cooking until it's biscuity brown, stirring continuously. Add the stock, vinegar, Worcestershire sauce, honey, sugar, bay and pepper, then season with salt. Bring to the boil, bubble for 2-3 mins, then add the beans and cook for 10 mins more. Can be made 1-2 days ahead; store in the fridge and reheat before serving.
Nutrition Facts : Calories 127 calories, Fat 3 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 16 grams carbohydrates, Sugar 5 grams sugar, Fiber 4 grams fiber, Protein 6 grams protein, Sodium 0.6 milligram of sodium
PINTO BEANS AND ROASTED RED PEPPER EMPANADAS
Looking for a southwestern appetizer? These flavorful bean-filled pastries with cilantro cream sauce are sure to impress!
Provided by Betty Crocker Kitchens
Categories Appetizer
Time 1h50m
Yield 12
Number Of Ingredients 14
Steps:
- In medium bowl, stir together flour and salt. Cut in shortening, using pastry blender (or pulling 2 table knives through mixture in opposite directions), until mixture is crumbly. Sprinkle with ice water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry leaves side of bowl. Form dough into 2 disks; wrap each in plastic wrap. Refrigerate 30 minutes.
- Heat oven to 450°F. Spray cookie sheet with cooking spray. In small bowl, mix filling ingredients.
- On well-floured surface, roll out dough disks until 1/8 inch thick. Cut into 4-inch rounds. Reroll scraps; cut out enough dough to make 12 rounds. For each empanada, spoon about 2 tablespoons filling onto center of dough round. Moisten edge with water; fold dough over to form crescent shape. Press edge with fork to seal. Brush top lightly with milk. Place on cookie sheet.
- Bake 20 minutes or until golden brown and crisp.
- Meanwhile, in blender or food processor, place sauce ingredients. Cover; blend or process until thoroughly mixed. Spoon into serving bowl. Cover; refrigerate until serving. Serve sauce with warm empanadas.
Nutrition Facts : Calories 260, Carbohydrate 20 g, Cholesterol 10 mg, Fat 3 1/2, Fiber 2 g, Protein 4 g, SaturatedFat 5 g, ServingSize 1 Serving(1 Empanada and 1 Tablespoon Sauce), Sodium 170 mg, Sugar 0 g, TransFat 2 g
PINTO BEANS MUY FACIL
Pinto beans muy facil (very easy). Put them in a slow cooker before you go to work and they should be ready that evening.
Provided by Riley
Categories Side Dish Beans and Peas
Time 12h15m
Yield 8
Number Of Ingredients 5
Steps:
- Place pinto beans into a large bowl and cover with several inches of water; soak at least 8 hours and up to 24 hours. Drain and rinse before using.
- Place soaked pinto beans, onion, garlic, and jalapeno peppers in a slow cooker; pour enough water over mixture to cover with several inches. Cook on Medium-Low, 4 to 6 hours. Season with salt and black pepper.
Nutrition Facts : Calories 193.7 calories, Carbohydrate 35.8 g, Fat 0.9 g, Fiber 12.1 g, Protein 12 g, SaturatedFat 0.2 g, Sodium 2 mg, Sugar 1.1 g
PINTO BEANS WITH KIELBASA
Sauced-up sausage, tomatoes, green pepper and onion accompany two kinds of beams in this warm main dish from Gloria Slater of Seaford, Delaware. Serve hearty helpings with a salad and rolls for a filling supper.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- In a Dutch oven, saute the onion and green pepper in oil until tender. Add the remaining ingredients; bring to a boil. Reduce heat; cover and simmer until heated through.
Nutrition Facts :
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