Pinto Bean Casserole With Hatch Chiles Recipes
PINTO BEAN CASSEROLE
-Sherry Lee, Shelby, Alabama
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6-8 servings.
Number Of Ingredients 8
Steps:
- Crush tortilla chips and sprinkle into a greased 13x9-in. baking dish. In a large bowl, combine the beans, corn, tomatoes, tomato sauce and taco seasoning. Pour over chips. Sprinkle with cheese. , Bake, uncovered, at 350° for 18-25 minutes or until heated through. Serve with lettuce, sour cream and salsa if desired.
Nutrition Facts : Calories 374 calories, Fat 15g fat (7g saturated fat), Cholesterol 30mg cholesterol, Sodium 1117mg sodium, Carbohydrate 44g carbohydrate (5g sugars, Fiber 5g fiber), Protein 13g protein.
PINTO BEANS WITH CHILES
I love beans in all shapes and forms, Mexican influenced particularly. I found this bean recipe in the 2008 issue of bon appetit. Although it calls for canned pinto beans, I alway make mine from dried. The taste is far superior and they're so easy to do either on the stovetop or in the crockpot.
Provided by Happy Hippie
Categories Onions
Time 25m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Place chiles in bowl.
- Pour 2 cups boiling water over them.
- Let soak until chiles are soft, about 20 minutes.
- Strain, reserving 1/2 cup soaking liquid.
- Seed chiles.
- Place in food processor.
- Add onion, garlic, cumin, 1 teaspoon salt and 1/2 cup soaking liquid; puree. This can be made 2 days ahead. Cover and chill.
- Heat oil in large pot over medium-high heat.
- Add chile puree; stir until slightly thickened, about 4 minutes.
- Add beans, broth, bay leaves, and 1/4 teaspoon pepper.
- Bring to boil. Reduce heat; simmer 10 minutes.
- Season with salt and pepper to taste.
Nutrition Facts : Calories 415.9, Fat 9.6, SaturatedFat 1.4, Sodium 619.4, Carbohydrate 64.2, Fiber 21.3, Sugar 2, Protein 22.3
PINTO BEANS WITH CHILES
Provided by Amy Finley
Categories Food Processor Bean Side Super Bowl Kid-Friendly High Fiber Dinner Low Cholesterol Bon Appétit Sugar Conscious Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher Small Plates
Yield Makes 4 servings
Number Of Ingredients 11
Steps:
- Place chiles in bowl. Pour 2 cups boiling water over. Let soak until chiles are soft, about 20 minutes. Strain, reserving 1/2 cup soaking liquid. Seed chiles; place in processor. Add onion, garlic, cumin, 1 teaspoon salt, and 1/2 cup soaking liquid; puree. DO AHEAD: Can be made 2 days ahead. Cover; chill.
- Heat oil in large pot over medium-high heat. Add chile puree; stir until slightly thickened, about 4 minutes. Add beans, broth, bay leaves, and 1/4 teaspoon pepper. Bring to boil. Reduce heat; simmer 10 minutes. Season with salt and pepper.
- Available at many supermarkets and at specialty foods stores and Latin markets.
PINTO BEAN CASSEROLE
Whether you call them pinto beans, brown beans, or soup beans, this is an easily prepared, one dish meal that your entire family will love! My daughter wouldn't eat pinto beans, but loved this dish. For a dish with a zestier taste, try pinto beans with chili or jalapeno flavors!
Provided by Appalachia Momma
Categories Beans
Time 45m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Saute beef and onion together, drain well.
- Combine beef, onion,beans, tomatoes, corn, cheese, and cream of chicken.
- Stir well and then place into a large baking dish.
- Mix milk and corn meal together (make sure batter isn't too thin) and spread on top of ingredients.
- Bake at 400 degrees for 30 or minutes until golden brown.
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