Cantina Pinto Beans Recipes
PINTO BEANS WITH MEXICAN-STYLE SEASONINGS
Pinto beans are simmered with onion, tomatoes, chili powder, cumin and garlic. I love making these beans just because they make the whole house smell so good, and the longer they simmer the better they taste. You could add 1/2 can of beer to make 'borracho' beans. I personally taste-test throughout the entire cooking process and add extra seasoning as I feel it needs it. These beans could simmer all day long; just make sure they have plenty of water to keep the beans covered.
Provided by Lyndsay
Categories Side Dish Beans and Peas
Time 12h15m
Yield 8
Number Of Ingredients 9
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.
Nutrition Facts : Calories 267 calories, Carbohydrate 40.9 g, Cholesterol 10.2 mg, Fat 5.2 g, Fiber 13.5 g, Protein 16.4 g, SaturatedFat 1.5 g, Sodium 509.8 mg, Sugar 1.9 g
CANTINA PINTO BEANS
This dish was inspired by one served at a restaurant in Dallas, Texas. The chef added chunks of ham, but my version is meatless. It makes a great Tex-Mex side or a filling lunch when served with cornbread. -L.R. Larson, Sioux Falls, South Dakota
Provided by Taste of Home
Categories Side Dishes
Time 1h45m
Yield 10 servings.
Number Of Ingredients 13
Steps:
- Sort beans and rinse with cold water. Place beans in a Dutch oven; add water to cover by 2 in. Bring to a boil; boil 2 minutes. Remove from heat; let stand, covered, 1 hour. , Drain and rinse beans, discarding liquid. Return beans to pan. Stir in broth, celery, onion, green pepper, garlic and seasonings; bring to a boil. Reduce heat; simmer, uncovered, until beans are very tender, about 1 hour., Discard bay leaves. Stir in tomatoes and salt. Simmer, uncovered, until heated through, 25-30 minutes, stirring occasionally. Serve with cilantro.
Nutrition Facts : Calories 162 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 536mg sodium, Carbohydrate 29g carbohydrate (4g sugars, Fiber 7g fiber), Protein 10g protein. Diabetic exchanges
PRESSURE CANNING PINTO BEANS
The basic recipe comes from the Ball Canning book since I have seen so many variations and want this batch to come out perfect.
Provided by Canning Homemade
Categories Side Dish
Time 2h10m
Yield 20
Number Of Ingredients 2
Steps:
- You can soak the beans overnight or put dried beans in a large saucepan. Add water to cover beans by 2 inches. Bring beans to a boil, boil 2 minutes.
- Remove from heat and let stand covered for 1 hour. Drain. Cover beans with fresh cold water by two inches in a large dutch oven.
- (Because the beans have plumped up you may need a bigger pan.) Bring beans to a low boil for 30 minutes, stirring frequently. (Hard boil tends to split beans.)
- Pack beans using a slotted spoon into the hot pint jars filling about 3/4 of the way. Add 1/2 teaspoon kosher salt to each jar (optional).
- Ladle hot cooking liquid over beans removing air bubbles and add enough to fill to 1 inch headspace. Clean rims, add lids and rings.
- Process pints in pressure canner at 10lbs of pressure for a weighted gauge canner and 11lbs for a dial gauge for 75 minutes, quarts for 90 minutes.
- For more instructions and a checklist on the processing in a pressure canning click here!
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