Pinto Beans With Chiles Recipes

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:

• 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.

Steps:

• Place beans in a Dutch oven or soup kettle; add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 hour. Drain and rinse beans, discarding liquid. , In a Dutch oven, cook the beef, onion and celery over medium heat until meat is no longer pink; drain. Stir in flour until blended. Gradually stir in water. Add the beans, chili powder, cumin and sugar. Bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours or until beans are tender. Stir in the tomatoes, vinegar and salt; heat through, stirring occasionally., Meanwhile, for quesadillas, spread about 1 tablespoon of chilies on half of each tortilla. Sprinkle with 1/4 cup of cheese; fold in half. In a large skillet, cook tortillas in 1 teaspoon of oil over medium heat until lightly browned on each side, adding more oil as needed. Cut each in half. Serve with chili.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a casserole dish.
• Melt bacon grease in a large skillet over medium heat. Add chorizo, onion, and bell pepper; cook and stir until browned and crumbly, 7 to 8 minutes. Add garlic and cook until fragrant, about 1 minute. Add pinto beans and salsa verde; mash most of the beans. Season with salt.
• Spread 1/2 of the bean mixture in the bottom of the prepared casserole. Layer with 1/2 of the chile peppers and 1/2 of the cheese. Repeat layers once. Cover with foil.
• Bake in the preheated oven until thoroughly heated, about 30 minutes. Remove foil and turn on the broiler. Broil until cheese starts to turn golden brown, 2 to 3 minutes.

Steps:

• 1. I don't soak my beans since they are cooking over night. Place in a crock pot and add enough water to come about 3" above beans.
• 2. Remove the seeds and stems from three dried peppers, I use New Mexico mild or Guajillo. Crush in food processor, add to crock pot.
• 3. Smash garlic cloves and add to crock pot. Add cumin and salt. Set on low, cover and go to bed. You will smell these delicious things slow cooking all night, so sweet dreams!

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.