Pico Posole Pintos Recipes
PICO POSOLE PINTOS
Make and share this Pico Posole Pintos recipe from Food.com.
Provided by Geema
Categories Beans
Time 20m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Rinse and drain hominy and beans.
- In a large saucepan, combine all ingredients and heat throughly.
Nutrition Facts : Calories 264.3, Fat 1.8, SaturatedFat 0.3, Sodium 158.1, Carbohydrate 49.5, Fiber 15.2, Sugar 1.6, Protein 14.2
RED'S PRIZE WINNIN' PINTOS
Make and share this Red's Prize Winnin' Pintos recipe from Food.com.
Provided by Nimz_
Categories Beans
Time 6h15m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Soak the beans overnight.
- Drain, place in a pot, and refill with water to cover the beans and add everything else. Cook very slowly for 4 to 6 hours.
- When the beans are done, test for salt and adjust to our preference.
- **Note this is an adopted recipe so I'm not going to change it but I've made these a couple of times and would give this as an alternative.
- Use half water and half chicken broth to cook your beans in, adding more chicken broth and water as they cook to get the right amount of liquid you want.
- Try using chipotles 2-3 instead of the jalapeno peppers.
- Use fresh jalapeno peppers instead of the canned.
Nutrition Facts : Calories 838, Fat 32.8, SaturatedFat 11.6, Cholesterol 32.5, Sodium 938.7, Carbohydrate 101, Fiber 25.2, Sugar 5.4, Protein 35.2
COWPOKE PINTOS
These are some of the best baked beans (pintos) you will ever taste. The Coca Cola in this recipe helps with the "side effects" of eating too many beans, but also blends nicely with the spices. Try these at your next barbeque...great with ribs, bbq'd chicken, pretty much any kind of meat you can cook on a grill. From "Smoke and Spice" by Cheryl Alters Jamison and Bill Jamison, a James Beard award winning book.
Provided by Epi Curious
Categories Low Cholesterol
Time 3h50m
Yield 6-8 , 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Soak the beans overnight in water to cover. Drain.
- In a Dutch oven or stockpot, combine all the ingredients except the salt and sausage. Bring the beans to a boil over high heat and then reduce to a simmer. Cook slowly, stirring up from the bottom occasionally, for at least 2 to 3 hours, depending on your batch of beans. Add more water if the beans begin to seem dry. Stir in the salt and meat, if desired, in the last 30 minutes of cooking. The beans should still hold their shape but be soft and just a little soupy.
- Serve the beans in bowls with a bit of the cooking liquid. The beans reheat especially well.
Nutrition Facts : Calories 385.1, Fat 7.1, SaturatedFat 2, Cholesterol 7.7, Sodium 599.9, Carbohydrate 63.3, Fiber 14.7, Sugar 11.1, Protein 19.3
RED CALDWELL'S PRIZE WINNIN' PINTOS
This one is from CHILI PEPPER magazine. Red Caldwell has been winning cooking, grilling, and barbecueing compititions for the last 15 years. These are the ABSOLUTE BEST TEX-MEX BEANS ever.
Provided by Pierre Dance
Categories Beans
Time 8h30m
Yield 10 serving(s)
Number Of Ingredients 8
Steps:
- Drain and rinse the beans.
- Place the beans in a crock pot set on low, cover with water.
- Add everything else.
- Cook overnight.
- Add any salt that is needed.
- (Don't salt at the beginning because of the salt pork.) Serve.
- These freeze well and are even better when reheated.
- I had to cut this recipe in half to get it to fit my crock pot.
TEXAS SOUPER PINTOS
You want a meal stretcher that taste good,well this is it.I can get atleast 3 meals outta this one pot of souper pintos.Got the recipe from a Southern Living magazine and the description on the recipe says to serve on hot dogs,in taco shells,but I like to use mine as a base for tostados and to make burritos with,but it can really be used in any mexican dish calling for ground beef or beans.It's really delicious!
Provided by ngdarlen
Categories One Dish Meal
Time 11m
Yield 10 cups
Number Of Ingredients 11
Steps:
- Place beans in dutch oven.
- Cover with water 2 inches above beans;bring to a boil.
- Boil 2 minutes;remove from heat,and let stand for 1 hour.
- Drain and return to dutch oven.
- Add 5 cups water and next 8 ingredients to dutch oven;bring mixture to a boil.
- Add ground chuck,stirring to crumble.
- (I cook and crumble mine before I add to beans but you can do either way).
- Cover,reduce heat and simmer,stirring occasionally,1 hour and 30 minutes.
- Uncover and simmer 30 minutes or until beans are tender and mixture has thickened.
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- Cut off the stem ends of the chilis and shake/flick the chilis to remove as many seeds as possible (it’s ok if some remain). Rinse them and pat them dry.
- Heat an empty Dutch oven or soup pot over medium heat until a few drops of water evaporate quickly from the pan. Toast the chilis in the dry pan, pressing them flat with a spatula for a few seconds until fragrant, then flip them over and press them again for a few seconds. Remove the toasted chilis and set them aside for now.
- In the same pot (still over medium heat), warm the olive oil until shimmering. Add the onion and a pinch of salt. Cook, stirring often, until the onions are tender and translucent, about 5 minutes. Add the garlic and cumin and cook until fragrant while stirring, about 1 minute. Add the tomato paste and cook, while stirring, for 1 minute.
- Add the toasted chili peppers, bay leaf, hominy, beans, vegetable broth and water to the pot. Stir in 1/2 teaspoon salt and raise the heat to medium-high. Bring the mixture to a simmer, then reduce heat as necessary to maintain a gentle simmer, stirring occasionally, and cook for 25 minutes.
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