Pinto Beans Rancheros Recipes

Steps:

• Rinse pinto beans well and remove any beans that don't appear fresh or cleaned. Soak the beans in hot water for at least 2 hours and up to 4 hours.
• Place beans with their soaking liquid, quartered onion and 1/2 tablespoon sea salt in a stockpot. Bring to boil, then reduce heat and simmer, checking occasionally to make sure they are fully covered with water, until beans are soft, about 2 hours. Remove to hotel pans or wide, shallow containers and chill until fully cooled, then cover with plastic and chill overnight.
• Preheat the oven to 350 degrees F.
• Remove husks from tomatillos and rinse well, then pat dry. Put in a large stainless steel bowl and lightly coat with 2 ounces olive oil. Spread on a baking sheet and roast until skins appear blistered, about 30 minutes. Let cool completely in the refrigerator, then puree finely (but do not let the seeds break down) in a robot coupe or food processor.
• Put remaining 2 ounces olive oil, diced onions and garlic in a stockpot and sautee until translucent, being sure not to let the garlic burn. Add tomatoes and jalapenos and cook, stirring occasionally, until cooked down somewhat. Add pureed tomatillos and 4 cups water and let cook until it starts to simmer. Add butter and cook, stirring, until it melts and is fully incorporated, about 10 minutes. Add cilantro, pepper and 1/2 tablespoon salt and turn off heat.
• Reheat pinto beans in a stockpot, then lightly mash. Add remaining 1/2 tablespoon salt. Remove from heat.
• Grill corn tortillas on a hot flat top or griddle until they start to mark. Cook eggs over medium and place on top of the grilled tortillas on a dinner plate. Scoop 4 ounces ranchero sauce over eggs. Serve with a 4-ounce portion pinto beans in a ramekin. Sprinkle Cotija on top and garnish ranchero with a pinch of cilantro. Serve with home fries or hash browns.

Steps:

• Heat a large skillet over high heat for 2 minutes. Add the bacon and fry until crispy, about 6 minutes, stirring frequently. Transfer the bacon to a paper towel-lined plate to drain, discard all but 1 tablespoon of bacon fat. Add the bay leaves, oregano, cumin, onions, chile, tomatoes and beans to the skillet. Cook the beans on a low flame for about 20 to 30 minutes, stirring occasionally.
• Serve hot in bowls.

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:

• Cook beans until tender, but not completely soft (30-40 minutes).
• Meanwhile, in 12-inch skillet, cook the bacon over moderate heat until crishp and browned. Spoon off and discard all but 1 tablespoon fat.
• Add onion, red and green pepper and garlic.
• Cook for 1 minute, stirring.
• Reduce heat to low, cover and cook for 10 minutes, stirring occasionally, until vegetables are soft.
• Dran beans and stir into skillet with cumin, thyme, broth and bay leaf.
• Simmer uncovered over medium heat until most of the liquid has evaporated and beans are soft, 10-15 minutes.
• Remove bay leaf and season with salt and pepper to taste.

Steps:

• Cook black and pinto beans. (Because they take so long to cook, I prefer to cook these in large batches and freeze them in 2 cup portions.).
• Thaw ham and beans. Dice ham. Chop onion.
• Add oil to skillet, then add onion and ham. Toss in partially or completely thawed beans. Add can of Rotel, undrained. Stir and sauted for 4-5 minutes.
• Steam garden green beans for 4-5 minutes in microwave.
• Thaw brown rice in microwave. (Just like the beans, I prefer to cook up a big batch of brown rice and freeze them in 3 cup portions -- enough for our family!).
• Serve Ranchero Black and Pinto Beans over Rice with Green Beans on the side.
• Cost about $2.50.

Steps:

• Place pinto beans in large pot, cover with water, bring to rapid boil, cover and set aside.
• In another large pot, add olive oil and sautee onion, garlic, carrots, celery, and pepper.
• Add spices and simmer an additional 2 minutes.
• Drain and rinse pinto beans and add to vegetable mixture, along with ham hocks.
• Add chicken broth to cover contents.
• Cover and simmer, adding more chicken broth if needed, until beans are tender and liquid is absorbed, about 2 hours.
• Re-season with spices, as needed.
• Cut and flake meat from hocks into bean mixture.
• Serve as a side dish, or in tortilla shells with salsa and sour cream or with your favorite red or green sauce.