I have made pinto beans before but I would like to make them creamy. Any advice?!
Creamy Pinto Soup
3 cups cooked pinto beans (canned is fine)
2 tablespoons olive oil
1/2 cup chopped onions
2-1/2 cups chicken broth
1/2 cup tomato sauce
1 teaspoon salt
1/4 teaspoon ground black pepper
1 teaspoon chili powder
1/4 teaspoon ground cumin
1/3 cup heavy cream
Put the pintos into a blender or food processor. Sauté the onions in the oil just until clear. Add the onions to the beans, and pulse a few times. Gradually add all remaining ingredients, except cream, pulsing until well blended.
Transfer mixture to a saucepan. Heat slowly for 15 minutes, but do not boil. Stir in the cream, and serve. Makes about 5 cups.
nfd
Answers: This is for a soup but I think you will enjoy it.
Creamy Pinto Soup
3 cups cooked pinto beans (canned is fine)
2 tablespoons olive oil
1/2 cup chopped onions
2-1/2 cups chicken broth
1/2 cup tomato sauce
1 teaspoon salt
1/4 teaspoon ground black pepper
1 teaspoon chili powder
1/4 teaspoon ground cumin
1/3 cup heavy cream
Put the pintos into a blender or food processor. Sauté the onions in the oil just until clear. Add the onions to the beans, and pulse a few times. Gradually add all remaining ingredients, except cream, pulsing until well blended.
Transfer mixture to a saucepan. Heat slowly for 15 minutes, but do not boil. Stir in the cream, and serve. Makes about 5 cups.
nfd
You can either mash them up with a little bit of oil, puree them or (and this doesn't sound appealing), make a cream sauce for them. I am not sure what you are asking, as mashed pintos aren't creamy, they have a texture similar to mashed potatoes.
BLUE RIBBON PINTO BEANS
1 pound bag dried pinto beans
salt (to taste)
canola oil
large onion, chopped
Look Pinto Beans and remove rocks and imperfect beans, wash well and drain. Place in large boiling pot with a good thick bottom, like Club Aluminum Dutch Oven with lid.
Important: Do not presoak beans!!
Cooking in this way will cause them to become a beautiful reddish color in a thick soup.
Place beans in a pot of water filled almost to the top. Bring beans to a boil and reduce heat to medium/low. They will continue to cook and you will have to add more HOT water until beans are tender. When tender, add salt to taste, 2 tablespoons canola oil and one large chopped onion.
Continue to simmer...as soup begins to thicken you may have to lower temperature. Be sure that there is an adequate amount of water, cooking down to make a thick red soup.
When done, (about 3 hours later) cook the juice down. You can remove the lid when the beans are done and turn the temperature back up to cook down the soup. Once you try this method of cooking pinto beans, you will never presoak again! My deceased Mother-in-law was an excellent cook and she taught me how to cook pintos.
Enjoy!!
cook as normal and add heavy whipping cream