Need recipes for Pinto Beans?!


Question: I have some dry pinto beans I soaked, and I need to find a way to use them- besides chili, which I already made out of the rest of them! I've looked online, and all i can find are recipes for refried beans. I'd like something a little more creative.


Answers: I have some dry pinto beans I soaked, and I need to find a way to use them- besides chili, which I already made out of the rest of them! I've looked online, and all i can find are recipes for refried beans. I'd like something a little more creative.

You can cook the beans, and serve up some with cornbread, rice, sliced tomatoes, fried okra and pickled beets. Some sliced sauteed sausages will do if you must have meat.

Reserve some to drain and mix in a taco salad. Make Mexican lasagne. Use flour tortillas instead of the noodle, make a grnd meat and bean quick chili for the meat sauce and use jack and cheddar for the mozzerella, but do use cottage cheese with eggs stirred in as with ricotta. One of our fave dishes!

Pinto Beans and Rice

INGREDIENTS:

* 1 pound dried pinto beans, soaked overnight
* 6 cups water
* 1 ham hock
* 1 onion, chopped
* 2 cloves garlic, minced
* 1 1/2 teaspoons salt
* 1 lb smoked sausage, sliced
* 1 16 oz can tomatoes
* 1 4 oz green chiles, (mild or hot)
* boiled white rice

PREPARATION:
Combine soaked and drained beans with water, ham hock, onion, and garlic in a large Dutch oven; bring to boil. Cover, reduce heat to medium, and cook 45 minutes. Add remaining ingredients. Cover, reduce heat, and simmer 1 hour, stirring occasionally.

Remove ham hock and shred ham from bone with a fork. Return ham to bean mixture.
Serve over hot cooked rice.
Serves 6.

They can be added to soups and salads. 3 bean salad, vegetable soup I cook them and freeze them.

An old way of fixin them is to slow cook them with a ham hok or bacon , good with cornbread.
sometimes I mix them within a stew

Pinto Beans

Ingredients:
4 c Water
2 c Pinto Or Black Beans; 1 lb
1/2 c Onion; Chopped, 1 Md
1/4 c Vegetable Oil
1 ts Salt
1 ts Cumin Seed
2 Cloves Garlic; Crushed
1 Bacon; Slice

Instructions:
Mix the water, beans, and onion in a 4-quart Dutch oven. Cover and heat to
boiling. Boil 2 minutes and remove from the heat; let stand for 1 hour.
Add just enough water to the beans to cover. Stir in the remaining
ingredients and heat to boiling. Cover and reduce the heat. Boil gently,
stirring occasionally, until the beans are very tender, about 2 hours, (add
water during the cooking time if necessary); drain the beans. Beans can be
covered and refrigerated up to 10 days.


I LIKE TO ADD CHORIZO TO MY BEANS WHEN THEY ARE 1/2 DONE

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