Best Best Ever Pinto Beans Recipes

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PERFECT PINTO BEANS



Perfect Pinto Beans image

Provided by Ree Drummond : Food Network

Categories     side-dish

Time 11h40m

Yield 12 servings

Number Of Ingredients 11

1 1/2 pounds pinto beans
2 teaspoons chili powder
1 teaspoon ground cumin
1/2 teaspoon paprika
1/4 teaspoon cayenne
3 thick-cut slices of bacon, cut into thirds
3 cloves garlic
2 bay leaves
1 medium onion, diced
1 red bell pepper, diced
Kosher salt and freshly ground black pepper

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.

THE SECRET TO PERFECT OLD FASHIONED PINTO BEANS



The Secret to Perfect Old Fashioned Pinto Beans image

Perfect Old Fashioned Pinto Beans with a LOAD of flavor! Just know, if you are sensitive to salt, you can decrease the salt for cooking and add at the end.

Provided by Loaves and Dishes

Categories     main

Time 4h20m

Number Of Ingredients 9

1 16 oz bag of pinto bean
2 tsp olive oil
1 small yellow onion - diced
2 cloves garlic - minced
4 slices of thick cut applewood smoked bacon
1 tsp salt (less if you are sensitive)
4 tsp chicken broth concentrate
1 bay leaf
1 tsp granulated white sugar

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 120 kcal, Carbohydrate 14 g, Protein 5 g, Fat 4 g, SaturatedFat 1 g, Cholesterol 5 mg, Sodium 299 mg, Fiber 4 g, Sugar 1 g, ServingSize 1 serving

SOUTHERN PINTO BEANS



Southern Pinto Beans image

Provided by Stacey Little | Southern Bite

Categories     Side Dish

Number Of Ingredients 6

1 pound dried pinto beans
8 cups water
1 smoked ham hock (or substitute - see notes)
3 chicken bouillon cubes
1 medium onion, chopped
salt

Steps:

  • Inspect the beans to remove any small rocks or debris. Rinse well.
  • Place the beans, 8 cups of water, ham hock, bouillion cubes, and chopped onion in a large pot with a lid. Bring to a boil, then reduce the heat to a simmer. Add salt to taste. I usually add about 1 teaspoon, but the exact amount of salt needed will vary based on the sodium level in the brand of bouillon and your taste.
  • Cook over medium low for 1 1/2 to 2 hours or until tender to your liking. Remove the ham hock, shred the meat, and return it to the pot, if desired.

PINTO BEANS WITH MEXICAN-STYLE SEASONINGS



Pinto Beans With Mexican-Style Seasonings image

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

1 pound dried pinto beans, rinsed
2 (10 ounce) cans diced tomatoes with green chile peppers (such as RO*TEL®)
½ pound bacon, cut into 1/2-inch pieces
1 yellow onion, chopped
1 tablespoon chili powder, or to taste
1 tablespoon ground cumin, or to taste
1 ½ teaspoons garlic powder, or to taste
½ bunch fresh cilantro, chopped
salt to taste

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

BAJA'S BEST PINTO BEANS



Baja's Best Pinto Beans image

An easy Pinto Beans recipe. These can be made one day before serving.

Categories     Bean     Side     Sauté     Spring     Bon Appétit     Vegan     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 6 servings

Number Of Ingredients 10

2 tablespoons vegetable oil
1 cup chopped white onion
4 garlic cloves, chopped
1 large jalapeño chili with seeds, cut lengthwise in half
1 tablespoon dried oregano (preferably Mexican)
1 teaspoon ground cumin
9 1/2 cups water
1 pound dried pinto beans, rinsed
2 tablespoons (packed) dark brown sugar
1 teaspoon salt

Steps:

  • Heat oil in heavy large pot over medium-high heat. Add onion; sauté until translucent, about 3 minutes. Add garlic, chili, oregano, and cumin; sauté 1 minute. Add 9 1/2 cups water and beans. Bring to boil. Reduce heat to medium-low, cover, and simmer 1 hour.
  • Discard chili. Add sugar and salt to bean mixture. Simmer uncovered over medium heat until beans are tender and almost all liquid has evaporated, about 1 hour longer. Remove from heat. Using potato masher, coarsely mash most of beans. Season with additional salt, if desired. (Can be prepared 1 day ahead. Cool slightly. Refrigerate until cold, then cover and keep chilled. Rewarm in nonstick saucepan over medium heat, stirring frequently.)

SIMPLE PINTO BEANS



Simple Pinto Beans image

Pinto beans are emblematic of the Old West - good cheap hearty fare. These plain ones are good with just about anything or as a meal in a tin plate, cowboy-style, with a chunk of cornbread. For the best tasting beans, cook at a bare simmer, and keep the liquid level just 1 inch above the beans' surface as they cook.

Provided by David Tanis

Categories     side dish

Time 2h

Yield 4 to 6 servings

Number Of Ingredients 7

1 pound pinto beans
1 small onion, halved
1 bay leaf
¾ pound slab bacon
1 tablespoon kosher salt
1 tablespoon paprika
1/4 teaspoon cayenne

Steps:

  • Pick over the beans for small rocks or debris. Rinse well, then cover with cold water and soak for 6 hours or overnight.
  • Transfer beans to a soup pot and add water to cover by 1 inch. Add onion, bay leaf and bacon and bring to a boil. Reduce heat to a bare simmer, partly cover pot with lid, and cook for 1 hour, stirring occasionally.
  • Stir in salt, paprika and cayenne, then continue simmering until beans are soft and creamy and the broth is well seasoned and lightly thickened, about 1 hour more. Remove bacon and chop roughly, then return to pot. (Dish may be prepared up to 2 days ahead.)

Nutrition Facts : @context http, Calories 507, UnsaturatedFat 14 grams, Carbohydrate 50 grams, Fat 24 grams, Fiber 12 grams, Protein 24 grams, SaturatedFat 8 grams, Sodium 386 milligrams, Sugar 3 grams, TransFat 0 grams

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