Cantina Pinto Beans Recipes

PINTO BEANS WITH MEXICAN-STYLE SEASONINGS

Pinto Beans With Mexican-Style Seasonings image

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

Ingredients

1 pound dried pinto beans, rinsed
2 (10 ounce) cans diced tomatoes with green chile peppers (such as RO*TEL®)
½ pound bacon, cut into 1/2-inch pieces
1 yellow onion, chopped
1 tablespoon chili powder, or to taste
1 tablespoon ground cumin, or to taste
1 ½ teaspoons garlic powder, or to taste
½ bunch fresh cilantro, chopped
salt to taste

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

Cantina Pinto Beans image

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

Ingredients

2 cups dried pinto beans (about 3/4 pound)
2 cans (14-1/2 ounces each) reduced-sodium chicken broth
2 celery ribs, diced
1/4 cup diced onion
1/4 cup diced green pepper
1 garlic clove, minced
2 bay leaves
1 teaspoon ground cumin
1/2 teaspoon rubbed sage
1/4 teaspoon crushed red pepper flakes
2 cans (14-1/2 ounces each) Mexican diced tomatoes, undrained
1/2 teaspoon salt
Chopped fresh cilantro

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

Pressure canning Pinto Beans image

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

Ingredients

5 lbs dried beans will yield 7 quarts of beans
3 1/4 lbs dried beans will yield 9 pints of beans

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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PAPPASITO'S CANTINA FRIJOLES A LA CHARRA (CHARRO BEANS ...

2020-05-07 Drain when ready to use. Ina large (2-gallon) heavy pot, cook the bacon cubes until well done – the baconshould not be undercooked. Add the …
From copykat.com
5/5 (3)
Total Time 1 hr 20 mins
Category Side Dish
Calories 328 per serving

Ina large (2-gallon) heavy pot, cook the bacon cubes until well done – the baconshould not be undercooked.
Add the onions, 1/2 cup of garlic,and cilantro, to the hot bacon and cook until the onions are transparent.
Add the beans, cumin, and chili powder.Stir well and add 1/2 gallon of cold water. Set heat to medium-low, add thesalt, and stir well.

Cantina Pinto Beans Recipes

PINTO BEANS WITH MEXICAN-STYLE SEASONINGS

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

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.

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