Pinto Beans With Rotel Recipe 455

Steps:

• Cook bacon & onion together in large pot. Do not add oil.
• When bacon and onion are almost done, stir in garlic. Do not drain bacon grease!
• Add can of rotel with juice. Stir all together.
• Add pinto beans, seasoning to taste, and water to cover the beans. I just pour the seasoning in and stir until the water turns orangey-red.
• Cook on low until ready to serve.
• Add cilantro & serve.
• I also make this in a crockpot and simmer it all day, nobody will ever know the difference!

Steps:

• Add first three ingredients into pot and saute. Then add the rest of the ingredients until cooked adding cheese at the end.

Steps:

• Clean beans and wash well with water.
• Put beans in large pot, add water.
• Bring beans to boil and let boil for 1 hour.
• Check closely, as beans cook, you will probably need to add more water.
• Run tap water until very hot before adding to beans.
• Add bacon pieces and cook another 45 minutes.
• Add spices and reduce heat to low and cook another 20 to 25 minutes.

Steps:

• Combine all of the ingredients in a large saucepan or steep-sided stir-fry pan and bring to a simmer. Cover and simmer gently over low heat for 15 minutes. Serve in shallow bowls.
• These related varieties are most widely used in Mexican and Southwestern dishes. Pink beans are slightly smaller and rounder than pintos, which are speckled when raw but turn a warm brown when cooked. Their mellow flavors are similar, so they may be used interchangeably. Both cook to a fine, creamy texture.
• Pink and pinto beans combine nicely with rice or corn, either hot and spiced as a main dish, or cold and marinated as a salad.
• Often used in burritos, enchiladas, and similar tortilla dishes, the flavor of these beans is enhanced by garlic, green chilies, cilantro, cumin, and oregano.
• Calories: 263
• Total Fat: 1g
• Protein: 12g
• Carbohydrate: 52g
• Cholesterol: 0mg
• Sodium: 444mg

Steps:

• Place pinto beans in bottom of crock pot.
• Add rotel, green chile, spices and onion and mix.
• Place roast on top. Add water or beef broth to cover beans completely and about half of the roast. You may need to add more liquid during cooking so check periodically. Cook on high for 6 hours or until roast starts to fall apart and beans are done.
• Add salt and pepper to taste, then gently pull apart roast to desired size and serve like soup with warm flour tortillas.
• Do NOT add the salt before the beans are fully cooked or your beans will not get tender!