Southwest Beef Pintos Recipes
SOUTHWEST RANCH STYLE BEANS (CROCK POT PINTO BEANS RECIPE)
This simple vegetarian dish cooks in your crockpot and results in plump tender pintos in a flavorful sauce. The taste is southwestern with cumin, garlic and chili powder (sometimes called ranch-style beans). The best part about this pinto bean recipe is its versatility. We enjoy them over rice or with cornbread one night, as refried beans another day (simply mash the beans in their own sauce), made into burritos, as a chili ingredient, and as a topping for nachos. The recipe fills my 6 quart crockpot; after making the recipe I simply cool the beans and divide them into smaller potions to freeze.
Provided by Bren
Categories Crockpot
Time 8h10m
Number Of Ingredients 11
Steps:
- Rinse dried beans in a colander to remove any dirt or dust.
- Pick out any black, discolored beans or stems
- Place beans in crock pot and fill with water until water is 3 inches over beans.
- Cover and let soak overnight.
- Drain water from crockpot.
- Add all additional ingredients except salt (salt can interfere with the water absorption/softening of the beans - wait until the cooking is done to salt)
- Add water until it is ½ inch above the beans and stir to combine
- Set crockpot on low, cover and cook 8 hours.
- Check to see if beans are soft, remove bay leaves, and stir in salt to taste.
- Serve over rice or with cornbread or tortillas. Top with your choice of chopped cilantro, green onions, grated cheese, sour cream, salsa, taco sauce and/or crumbled tortilla chips.
Nutrition Facts : ServingSize 1 cup, Calories 135 calories, Fat 0.6 g, Carbohydrate 26.1 g, Fiber 4.8 g, Protein 7.6 g
SOUTHWEST STEW
Great stew with southwest flair.
Provided by LaDonna Reed
Categories Soups, Stews and Chili Recipes Stews Beef
Time 1h
Yield 8
Number Of Ingredients 13
Steps:
- Cook ground beef and onion until done.
- In a large pan add beef, onion, tomatoes, beans, corn, potatoes, picante sauce, water, cumin, salt and pepper to taste, and garlic powder. Simmer, covered, for 45 minutes. I like to use slow cooker and let it simmer all day. Serve; top with cheese.
Nutrition Facts : Calories 563.9 calories, Carbohydrate 39.6 g, Cholesterol 103.9 mg, Fat 33.5 g, Fiber 6.3 g, Protein 27.1 g, SaturatedFat 13.9 g, Sodium 671 mg, Sugar 5.4 g
SOUTHWEST BEEF & RICE SKILLET
My family loves this recipe because it's so tasty, fast and filling. I love the easy one-dish cleanup. Sometimes I add a can of drained corn for a complete meal. -Jane Porras, Plano, Texas
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 5 servings.
Number Of Ingredients 12
Steps:
- Cook rice according to package directions., Meanwhile, in a large skillet, cook the beef, onion and garlic over medium heat until meat is no longer pink; drain. Stir in the rice, beans, broth, tomato sauce, chili powder, salt, cumin and pepper; heat through. Sprinkle with cheese. Cover and cook for 1-2 minutes or until cheese is melted.
Nutrition Facts : Calories 433 calories, Fat 16g fat (7g saturated fat), Cholesterol 68mg cholesterol, Sodium 1154mg sodium, Carbohydrate 43g carbohydrate (4g sugars, Fiber 6g fiber), Protein 27g protein.
SOUTHWESTERN PINTO BEANS
Looking for a fiery side dish? Spice it up with these slow cooked Southwestern pinto beans.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 12h30m
Yield 7
Number Of Ingredients 12
Steps:
- Heat 4 cups water and the beans to boiling in 2-quart saucepan; reduce heat to low. Cover and simmer 2 hours.
- Drain beans. Mix beans, 1 cup water and the remaining ingredients except salt and tomato paste in 3 1/2- to 4-quart slow cooker.
- Cover and cook on low heat setting 10 to 12 hours or until beans are tender.
- Stir in salt and tomato paste. Cover and cook on low heat setting 15 to 30 minutes or until thoroughly heated. If bean mixture becomes too thick, stir in up to 1/4 cup hot water, 1 tablespoon at a time, until desired consistency.
Nutrition Facts : Calories 70, Carbohydrate 14 g, Cholesterol 0 mg, Fiber 4 g, Protein 3 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 900 mg
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- Coat pan with olive. Add remaining onion, pepper, and jalapeno, sauteing for 4 minutes; stirring occasionally. Add salt, cumin, red pepper, and garlic. Saute for 1 minute, stirring constantly (I added a tablespoon or two of water to keep things from sticking in the pan.)
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- Place the beans in a bowl and cover with 5 cups of water. Soak overnight. Drain the beans and rinse.
- Place beans, broth, onion and spices in the slow cooker. Cover and set to low. Cook for 8-hours on low or 4 on high.
- You may find you need to add more liquid, as all slow cookers vary. I added about 2 more cups of beef stock to mine, to give us more broth.
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