Pinto Beans With Fresh Tomato Relish Recipes

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FRESH PINTO BEANS WITH TOMATOES



Fresh Pinto Beans with Tomatoes image

not set

Provided by BigOven Cooks

Categories     Soups, Stews and Chili

Time 30m

Yield 6

Number Of Ingredients 13

1 lg Garlic minced
1 tb Parsley chopped
2 lg tomatoes Ripe, peeled
1 tb Lemon juice
1 pn Ground cumin
1 Onion
1/4 ts Sweet paprika
1/4 c Fruity olive oil
1 tb Cilantro chopped
1 lb Fresh pinto beans
Salt and pepper
Sugar if necessary
1 c Water

Steps:

  • SHELL THE BEANS, rinse them off and put them in a saucepan with water to cover. Bring to a boil for 15 minutes, then drain and return the beans to the pan. Add the oil, onions, tomatoes, paprika, cumin, garlic, 1/2 teaspoon salt, some freshly ground pepper and a cup of water. Cover and cook over a low flame until the beans are tender, about an hour. Taste for salt and add more if necessary. If the tomatoes are too acidic, add enough sugar to balance the flavor. Remove from heat and season to taste with the lemon juice. Turn beans, and their juices, into a serving dish. Garnish with the parsley and cilantro.

Nutrition Facts : Calories 370 calories, Fat 10.1022575 g, Carbohydrate 54.0717375010529 g, Cholesterol 0 mg, Fiber 12.7322125381968 g, Protein 16.8499187500464 g, SaturatedFat 1.44819429166667 g, ServingSize 1 1 Serving (192g), Sodium 40.4364166667887 mg, Sugar 41.3395249628561 g, TransFat 0.560320500000002 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

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

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