Pinto Beans With Rotel Recipe 455

SLOW COOKER PINTO BEANS

Steps:

• Cover pinto beans with water in a large bowl; allow beans to soak overnight.
• Place onion, green bell pepper, celery, garlic, Black Forest ham, soaked pinto beans, cumin, oregano, bay leaves, and lard in a slow cooker.
• Pour enough chicken broth into the slow cooker to cover the other ingredients.
• Cook on High until beans are very tender, 5 to 6 hours.

PERFECT PINTO BEANS

Steps:

• Put the beans in a large bowl, cover with cold water and let soak overnight.
• Drain and rinse the beans, then put them in a large pot. Cover the beans with water and add the chili powder, cumin, paprika, cayenne, bacon, garlic, bay leaves, onion, bell pepper and some salt and pepper. Bring to a boil, then reduce the heat to low and cook until the beans are tender, 2 to 3 1/2 hours.

PINTO BEANS WITH MEXICAN-STYLE SEASONINGS

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.

PINTO BEAN CASSEROLE

Steps:

• Crush tortilla chips and sprinkle into a greased 13x9-in. baking dish. In a large bowl, combine the beans, corn, tomatoes, tomato sauce and taco seasoning. Pour over chips. Sprinkle with cheese. , Bake, uncovered, at 350° for 18-25 minutes or until heated through. Serve with lettuce, sour cream and salsa if desired.

SIMPLE PINTO BEANS RECIPE WITH ONIONS

Steps:

• Soak the pinto beans in a bowl of water overnight, then drain.
• Put drained pinto beans in a pot full of water. Bring to boil, reduce heat to low and simmer, covered, for 1 hour. Drain the pinto beans.
• While the beans are cooking, heat the oil in a non-stick frying pan over medium-high heat. Add the onions and cook, stirring occasionally, for 5 minutes.
• Add the beans and ketchup to the onions and stir to combine. Cover and cook on Low for 5 minutes.

MEXICAN PINTO BEANS

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.

CROCK POT MEXICAN ROAST & PINTO BEANS RECIPE - (3.8/5)

Steps:

• Pour the rinsed and drained beans in the bottom of a 6-qt. crock pot. Set aside. In a small mixing bowl, stir together the undrained Rotel tomatoes, chopped onion, and all the seasonings (including the bouillon granules). Pour mixture over the beans and give it a little stir. Lay the roast on top and season the surface with a little garlic salt, salt, and black pepper. Add enough water to cover beans and about half of the roast. (May need additional water during cooking.) Place the cover on the crock pot and cook on HIGH setting for 4 - 5 hours, or until roast falls apart and the beans are tender, adding more water as needed. Taste and adjust seasonings to your taste. Serve with plain tortilla chips or cornbread. Can be garnished with sour cream, salsa, etc., if desired. I served with a side of corn.

CANTINA PINTO BEANS

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.

JEN'S CHEATER BORRACHO PINTO BEANS

Steps:

• Cook bacon & onion together in large pot. Do not add oil.
• When bacon and onion are almost done, stir in garlic. Do not drain bacon grease!
• Add can of rotel with juice. Stir all together.
• Add pinto beans, seasoning to taste, and water to cover the beans. I just pour the seasoning in and stir until the water turns orangey-red.
• Cook on low until ready to serve.
• Add cilantro & serve.
• I also make this in a crockpot and simmer it all day, nobody will ever know the difference!

BEEF ROAST WITH PINTO BEANS

Steps:

• Place pinto beans in bottom of crock pot.
• Add rotel, green chile, spices and onion and mix.
• Place roast on top. Add water or beef broth to cover beans completely and about half of the roast. You may need to add more liquid during cooking so check periodically. Cook on high for 6 hours or until roast starts to fall apart and beans are done.
• Add salt and pepper to taste, then gently pull apart roast to desired size and serve like soup with warm flour tortillas.
• Do NOT add the salt before the beans are fully cooked or your beans will not get tender!

PINTO BEANS WITH ROTEL RECIPE - (4.5/5)

Steps:

• Add first three ingredients into pot and saute. Then add the rest of the ingredients until cooked adding cheese at the end.