Texas Pinto Bean Seasoning Recipes
PINTO BEANS WITH MEXICAN-STYLE SEASONINGS
Pinto beans are simmered with onion, tomatoes, chili powder, cumin and garlic. I love making these beans just because they make the whole house smell so good, and the longer they simmer the better they taste. You could add 1/2 can of beer to make 'borracho' beans. I personally taste-test throughout the entire cooking process and add extra seasoning as I feel it needs it. These beans could simmer all day long; just make sure they have plenty of water to keep the beans covered.
Provided by Lyndsay
Categories Side Dish Beans and Peas
Time 12h15m
Yield 8
Number Of Ingredients 9
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.
Nutrition Facts : Calories 267 calories, Carbohydrate 40.9 g, Cholesterol 10.2 mg, Fat 5.2 g, Fiber 13.5 g, Protein 16.4 g, SaturatedFat 1.5 g, Sodium 509.8 mg, Sugar 1.9 g
TEXAS PINTO BEANS
This is not for the timid. Got this recipe while visiting San Antonio, TX. My DH and I love it but we love hot and spicy food
Provided by ratherbeswimmin
Categories Beans
Time 2h10m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Place beans in a Dutch oven; add water 2 inches above beans.
- Bring to a boil; boil 1 minute; cover, remove from heat and let stand 1 hour; drain.
- Bring beans, 4 1/2 cups water, and next 4 ingredients to a boil in a Dutch oven.
- Cover, reduce heat, and simmer, stirring occasionally, 1 hour and 30 minutes or until tender.
- Add tomato and jalapeno pepper, and simmer mixture for 30 more minutes.
Nutrition Facts : Calories 286.8, Fat 2.2, SaturatedFat 0.6, Cholesterol 1.8, Sodium 426, Carbohydrate 50, Fiber 12.4, Sugar 2.8, Protein 17
PINTO BEAN SOUP
A staple in our house when I was growing up in the south. Sometimes my mom would add a cup of macaroni.
Provided by MizzNezz
Categories Beans
Time 5h15m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Rinse beans and sort for stones.
- Soak beans in enough water to cover overnight.
- Drain off water.
- In skillet, brown bacon.
- Add onion and celery, stir.
- Add spices.
- Add this mixture to drained beans.
- Pour enough water to reach within 3 inches of top of pot.
- Bring to a boil.
- Simmer for 4-5 hours, stirring occasionally.
- When soup is about ready to serve, use a potato masher to crush up some of the beans to make a thicker soup.
Nutrition Facts : Calories 65.5, Fat 2, SaturatedFat 0.7, Cholesterol 2.7, Sodium 330, Carbohydrate 9, Fiber 2.9, Sugar 0.7, Protein 3.2
HOW TO SEASON PINTO BEANS
This recipe is for perfectly seasoned pinto beans
Provided by Wendi Spraker
Categories Side
Time 2h40m
Number Of Ingredients 9
Steps:
- Rinse the bag of beans well and remove any that look like they are past their prime. If unsure - chuck it.
- Pour the beans into a large bowl and cover with at least 2 inches of water and allow to soak overnight. Alternately, you can boil the beans at a steady boil for about 10 minutes before you begin to cook them. Whether you soak or parboil, pour the water off from this step.
- In a six quart stock pot on medium heat, heat the olive oil and saute the onion and garlic until they smell really good and the pieces become translucent.
- Remove the pot from the heat and add the beans, bacon, salt, chicken broth concentrate, one bay leaf and sugar and enough cool clean water to cover the beans by 2 inches. (If you are sensitive to salt, then you can always decrease the amount)
- Heat the beans on medium until they come to a light boil then reduce the heat to low.
- Stir the beans occasionally and don't let them get to a strong boil. Cook until done. I tell doneness by tasting - you could also spoon some out and smash it in your fingers. If it is smashy- through and through - they are done
Nutrition Facts : Calories 300 kcal, ServingSize 1 serving
EASY TEXAS PINTO BEANS
Steps:
- In a large skillet or saucepan, saute onion and cilantro in oil until tender.
- Add garlic; cook 1 minute longer.
- Stir in the beans, salsa, and cumin; heat through.
- If desired, top warm beans with cheese and sour cream.
Nutrition Facts : Servingsize 1 serving, Calories 258 kcal, Fat 15 g, SaturatedFat 2 g, Cholesterol 0 mg, Sodium 1374 mg, Carbohydrate 28 g, Sugar 14 g, Protein 5 mg
TERRY'S TEXAS PINTO BEANS
An old fashioned 'pot of beans' recipe. It starts with dry pinto beans, onion, and chicken broth. Add green chili salsa, jalapeno and cumin for the spicy kick.
Provided by Fooddude
Categories Side Dish Beans and Peas
Time 2h15m
Yield 8
Number Of Ingredients 9
Steps:
- Place the pinto beans in a large pot, and pour in the chicken broth. Stir in onion, jalapeno, garlic, salsa, cumin, and pepper. Bring to a boil, reduce heat to medium-low, and continue cooking 2 hours, stirring often, until beans are tender. Add water as needed to keep the beans moist.
Nutrition Facts : Calories 209.6 calories, Carbohydrate 37.9 g, Cholesterol 1.4 mg, Fat 1.1 g, Fiber 12.2 g, Protein 13.2 g, SaturatedFat 0.3 g, Sodium 95.1 mg, Sugar 2.1 g
TEXAS STYLE BEANS RECIPE WITH PINTO BEANS
Steps:
- Gather the ingredients.
- In a 2-quart bean pot or casserole, cover pinto beans with 6 cups of water; soak overnight.
- Drain the water from the beans. Cover the beans with 6 cups of fresh water; add salt pork, onion, and garlic to the beans.
- Bring the beans to a simmer and cover. Cook on medium-low heat, covered, for 2 hours.
- Stir in salt, pepper, tomatoes, green pepper, sugar, and hot pepper sauce.
- Cover and simmer on low heat for 3 hours more.
- Serve beans with cornbread wedges or hot cooked rice.
- Enjoy.
Nutrition Facts : Calories 252 kcal, Carbohydrate 32 g, Cholesterol 10 mg, Fiber 7 g, Protein 10 g, SaturatedFat 3 g, Sodium 750 mg, Sugar 6 g, Fat 10 g, ServingSize 8 to 10 servings, UnsaturatedFat 0 g
PERFECT PINTO BEANS
Provided by Ree Drummond : Food Network
Categories side-dish
Time 11h40m
Yield 12 servings
Number Of Ingredients 11
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.
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- Clean beans by removing any little rocks or debris. Rinse beans well and place in a large dutch oven, fill with water and let soak overnight or at least 3-4 hours
- Drain and rinse, add enough water to cover beans and bring to a boil. Drain, rinse and add enough water to cover the beans again. These steps will remove the gas from the beans and will reduce cooking time.
- Bring them to a boil then lower heat to just a simmer, add the whole ham hock, chopped onion, garlic powder, chili powder, and cumin. On a low simmer cook for one hour and then begin checking for doneness, adding more water as needed
- Wait to salt to taste when the beans are barely tender for two reasons, the ham hocks may add enough salt and the beans will get tender faster without the salt.
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- Rinse the pinto beans and remove any rocks. Place the beans, onion, chili powder, salt, black pepper, onion powder, garlic powder, and cumin in a large pot. Cover with 2 inches of water, stir until the spices are well distributed, and then soak the beans uncovered for 8 hours. Alternatively, you can bring the pot to a boil, turn off the heat, cover the pot, and let them quick soak for 1 hour.
- To cook the beans, add the brisket to the pot. (Do not drain the soaking liquid.) You want there to be at least an inch and a half of water above the beans, so add more water to the pot if needed. Bring the pot to a boil, then turn down the heat down to low, cover the pot, and then gently simmer for 1 hour.
- After 1 hour, remove the cover and then continue to cook the beans until they’re tender, which will depend on the age of the beans. This can happen anywhere from 1 hour to 3 hours.
- If you want to make these in the slow cooker, after soaking, cook them covered on low for 6 hours, then remove the lid and continue to cook on low for 2 more hours.
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- Add the pinto beans to a large colander, thoroughly rinse and pick the beans over. Remove any damaged, disfigured, or bruised beans and toss in the garbage.
- Chop the onion, green bell pepper, jalapeno and toss into a large glass bowl. Now toss in the smoked chipotle, smoked paprika, cumin, oregano, and bay leaves. Then rough chop the garlic and set aside in a small bowl.
- Heat a large heavy-bottomed saute pan over medium-high heat. Once hot add the 1/2 pound of smoked pork jowl (or bacon) and cook until the fat renders down and the bacon becomes slightly crispy.
- Immediately add the reserved chopped veg, spices and bay leaves. (Chopped, onion, green bell pepper, jalapeno, smoked chipotle powder, smoked paprika, cumin, oregano, and bay leaves.) Saute with the pork stirring frequently for 5 minutes, then toss in the chopped garlic and saute for an additional 30 seconds until fragrant.
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