Pinto Beans Muy Facil Recipes

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PINTO BEANS MUY FACIL



Pinto Beans Muy Facil image

Pinto beans muy facil (very easy). Put them in a slow cooker before you go to work and they should be ready that evening.

Provided by Riley

Categories     Side Dish     Beans and Peas

Time 12h15m

Yield 8

Number Of Ingredients 5

1 pound dried pinto beans
1 onion, chopped
1 clove garlic, minced
2 jalapeno peppers, chopped
salt and ground black pepper to taste

Steps:

  • Place pinto beans into a large bowl and cover with several inches of water; soak at least 8 hours and up to 24 hours. Drain and rinse before using.
  • Place soaked pinto beans, onion, garlic, and jalapeno peppers in a slow cooker; pour enough water over mixture to cover with several inches. Cook on Medium-Low, 4 to 6 hours. Season with salt and black pepper.

Nutrition Facts : Calories 193.7 calories, Carbohydrate 35.8 g, Fat 0.9 g, Fiber 12.1 g, Protein 12 g, SaturatedFat 0.2 g, Sodium 2 mg, Sugar 1.1 g

MEXICAN PINTO BEANS



Mexican Pinto Beans image

These soupy beans can be served as a soup or as a side dish over rice or with tortillas. Leftovers freeze well.

Provided by Gina

Categories     Dinner     Side Dish

Time 1h3m

Number Of Ingredients 19

1 pound dried pinto beans
1 teaspoon olive oil
1 small yellow onion (chopped)
1/4 cup minced cilantro
3 clove garlic (minced)
1/2 medium yellow onion (left whole)
1 4.24 ounce can chopped green chilies
1 whole jalapeño
2 tablespoons chicken or vegetable bouillon (Better than Bouillon)
2 bay leaves
1 teaspoon Kosher salt
2 medium vine tomatoes (cored, seeded, and chopped)
1/4 medium red onion (chopped)
2 scallions (chopped)
1/4 cup minced cilantro
3 ounces queso Oaxaca or mozzarella (diced 1/4-inch)
8 ounces sliced avocado
lime wedges (for serving)
tortillas (optional for serving)

Steps:

  • Soak the beans overnight in water. Discard the water the next day.
  • Set pressure cooker to saute, add the oil and chopped onion and cook until soft. Add the garlic, 1/4 cup cilantro and cook 1 minute. Set aside in a bowl.
  • In the pressure cooker combine the soaked beans, green chilies, jalapeño, half onion, bouillon, bay leaves and 6 cups water. Cover and cook high pressure 45 minutes.
  • Natural release. Discard bay leaves, half onion and jalapeño and stir in the reserved sautéed onion and season with salt.
  • Press saute and cook uncovered until thickened, about 30 minutes, stirring occasionally.
  • Meanwhile, combine the tomato, red onion, scallion and cilantro in a small bowl.
  • Ladle beans into serving bowls, add the cheese and top with tomato mixture and avocado. Serve with lime wedges and tortillas if desired.

Nutrition Facts : ServingSize 1 generous cup, Calories 294 kcal, Carbohydrate 42.5 g, Protein 17 g, Fat 8.5 g, SaturatedFat 2 g, Cholesterol 8.5 mg, Sodium 635 mg, Fiber 11 g, Sugar 2.5 g

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