Bajas Best Pinto Beans Recipes
BAJA'S BEST PINTO BEANS
An easy Pinto Beans recipe. These can be made one day before serving.
Categories Bean Side Sauté Spring Bon Appétit Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 10
Steps:
- Heat oil in heavy large pot over medium-high heat. Add onion; sauté until translucent, about 3 minutes. Add garlic, chili, oregano, and cumin; sauté 1 minute. Add 9 1/2 cups water and beans. Bring to boil. Reduce heat to medium-low, cover, and simmer 1 hour.
- Discard chili. Add sugar and salt to bean mixture. Simmer uncovered over medium heat until beans are tender and almost all liquid has evaporated, about 1 hour longer. Remove from heat. Using potato masher, coarsely mash most of beans. Season with additional salt, if desired. (Can be prepared 1 day ahead. Cool slightly. Refrigerate until cold, then cover and keep chilled. Rewarm in nonstick saucepan over medium heat, stirring frequently.)
BEST EVER PINTO BEANS
I learned to make pinto beans from my Grandma, who came from Oklahoma. I've added to the recipe, and my Mother used to say mine were the best beans she'd ever tasted. Serve the Southern way - with cornbread and steamed greens.
Provided by Foxy
Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas
Time 7h10m
Yield 6
Number Of Ingredients 6
Steps:
- Cover pinto beans with water in a large bowl. Soak beans for 4 hours, changing water every 30 to 45 minutes. Drain.
- Bring 6 cups water to a boil in a large pot. Add pinto beans, ham hock, and kosher salt to the pot. Pour in more water if needed to cover ingredients by at least 1 inch.
- Reduce heat to medium-low and simmer until beans are just tender, 2 to 3 hours.
- Remove ham hock from beans; cut meat from the bone, chop the ham, and return to pot.
- Stir tomato sauce and brown sugar into the beans. Continue to simmer until beans are tender and flavors are blended, about 1 more hour.
Nutrition Facts : Calories 352.5 calories, Carbohydrate 49.5 g, Cholesterol 22.7 mg, Fat 8.2 g, Fiber 16.1 g, Protein 21.8 g, SaturatedFat 2.7 g, Sodium 509 mg, Sugar 4 g
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- Heat oil in heavy large pot over medium-high heat. Add onion; sauté until translucent, about 3 minutes. Add garlic, chili, oregano, and cumin; sauté 1 minute. Add 9 1/2 cups water and beans. Bring to boil. Reduce heat to medium-low, cover, and simmer 1 hour.
- Discard chili. Add sugar and salt to bean mixture. Simmer uncovered over medium heat until beans are tender and almost all liquid has evaporated, about 1 hour longer. Remove from heat. Using potato masher, coarsely mash most of beans. Season with additional salt, if desired. DO AHEAD: Can be prepared 1 day ahead. Cool slightly. Refrigerate until cold, then cover and keep chilled. Rewarm in nonstick saucepan over medium heat, stirring frequently.
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