Mrs Crenshaws Pinto Beans Recipes

PINTO BEAN DIP

Steps:

• 1.In a food processor, combine beans, vinegar, oil, garlic, coriander, paprika, cayenne, and 2 tablespoons water.
• 2.Process until very smooth, about 1 minute, scraping down bowl as needed. Season with salt and pepper. Transfer to serving bowl, and garnish with paprika and a drizzle of olive oil, if desired. Store in an airtight container in the refrigerator for up to three days.

RANCHERO BLACK AND PINTO BEANS

Steps:

• Cook black and pinto beans. (Because they take so long to cook, I prefer to cook these in large batches and freeze them in 2 cup portions.).
• Thaw ham and beans. Dice ham. Chop onion.
• Add oil to skillet, then add onion and ham. Toss in partially or completely thawed beans. Add can of Rotel, undrained. Stir and sauted for 4-5 minutes.
• Steam garden green beans for 4-5 minutes in microwave.
• Thaw brown rice in microwave. (Just like the beans, I prefer to cook up a big batch of brown rice and freeze them in 3 cup portions -- enough for our family!).
• Serve Ranchero Black and Pinto Beans over Rice with Green Beans on the side.
• Cost about $2.50.

TEX MEX PINTO BEANS

Steps:

• Soak beans overnight covered w/ water. In the morning, drain off the water.
• Mix all ingredients together in pot, cover with water by about 1 inch and bring to a boil.
• Once boiling, turn to low and let cook all day or until beans are tender.
• Check and stir often, adding water as necessary.
• You can split between two crockpots and cook on high 6-7 hours or on low all day. Be warned that the juices will not be as thick as if you cooked it on the stove.

PIONEER WOMAN PINTO BEANS

Steps:

• Rinse beans in cool water; pour into a pot, cover with water by 2 to 3 inches. Bring to a boil, then reduce heat and cover. Simmer 2 hours, or until beans are tender. Add water to pot as needed. Beans should have a thick broth. Toward end of cooking time, add salt and pepper and season to taste. Don't over-salt. For a variety try adding chili powder, garlic or Tabasco. Serve in a bowl with cornbread. Can serve with small bowls of grated cheese, chopped onions, chopped fresh jalapenos, sour cream, and/or cilantro.