Southwestern Pinto Beans Recipes

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:

• For the burgers: Cook the corn according to the package directions; set aside.
• Meanwhile, heat 2 teaspoons of the oil in a medium skillet over medium heat. Add the bell pepper and shallot and sprinkle with salt. Cook, stirring, until the bell pepper is tender, about 4 minutes. Add the corn, chipotle, coriander, cumin and garlic and cook 1 minute more. Transfer to a large bowl to cool, about 15 minutes.
• Put the beans in a food processor with the egg and 1/4 cup of the cooled vegetables and pulse until the mixture is creamy but still a little chunky. Add the bean mixture to the remaining cooled vegetables along with the Cheddar, 3 tablespoons of the cornmeal, 1/2 teaspoon salt and several grinds of black pepper. Stir to combine.
• Shape the bean mixture into 4 patties, each about 4 inches in diameter. Put the remaining 3 tablespoons cornmeal on a plate. Coat the patties in the cornmeal, put on a platter and chill until cooled through and firmer, about 20 minutes.
• For the slaw: Stir together the cilantro, mayonnaise, lime juice, serrano if using and salt to taste in a medium bowl. Add the coleslaw mix and toss; chill until ready to serve.
• Heat the remaining 1 tablespoon oil in a medium skillet over medium heat. Add the patties and cook until golden brown on the first side, about 3 minutes. Flip and cook until golden brown on the second side and the cheese is melted, 2 to 3 minutes longer.
• To serve, put 2 or 3 slices of avocado on each serving plate. Add a burger and top with a spoonful of slaw.

Steps:

• Heat 4 cups water and the beans to boiling in 2-quart saucepan; reduce heat to low. Cover and simmer 2 hours.
• Drain beans. Mix beans, 1 cup water and the remaining ingredients except salt and tomato paste in 3 1/2- to 4-quart slow cooker.
• Cover and cook on low heat setting 10 to 12 hours or until beans are tender.
• Stir in salt and tomato paste. Cover and cook on low heat setting 15 to 30 minutes or until thoroughly heated. If bean mixture becomes too thick, stir in up to 1/4 cup hot water, 1 tablespoon at a time, until desired consistency.

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.