Best Big Pot Of Porky Pinto Beans Recipes

ONE POT PINTO BEANS

One Pot Pinto Beans image

No need to soak these beans! Very simple. These pinto beans are somewhat like refried beans without the frying. They are creamy and easy to make in no time. No messy clean up with these beans

Provided by Runnergirl

Categories Side Dish Beans and Peas

Time 4h15m

Yield 16

Number Of Ingredients 9

Ingredients

6 ¼ cups water
1 cup condensed chicken broth
2 pounds dried pinto beans
5 cloves cloves garlic, chopped
½ red onion, chopped
1 tablespoon red pepper flakes, or to taste
salt, or to taste
1 (8 ounce) package shredded mozzarella cheese
1 (16 ounce) container pico de gallo

Steps:

Combine water, condensed chicken broth, beans, garlic, onion, and crushed red pepper flakes into a large saucepan; season to taste with salt and pepper. Bring to a simmer; cover. Cook, stirring occasionally, until beans are soft, about 3 1/2 hours. You may need to add additional water to keep the beans from drying out.
Mash cooked beans with a potato masher to desired consistency. Stir in mozzarella and pico de gallo before serving.

Nutrition Facts : Calories 251.9 calories, Carbohydrate 38 g, Cholesterol 9.1 mg, Fat 3.2 g, Fiber 9 g, Protein 16.4 g, SaturatedFat 1.6 g, Sodium 328 mg, Sugar 2.6 g

A BIG POT OF SIMMERED PINTOS

A Big Pot of Simmered Pintos image

This pot of beans was Step 1 for the other Recipes for Health this week. If I know that I'm going to use these beans for a Mexican dinner I season them with cilantro and, if I can find it, epazote. If I want Italian or Provençal flavors I make a bouquet garni with bay leaf, thyme, parsley, maybe sage, and most definitely a Parmesan rind. This week, since I am using my beans as a starting off point for other dishes, I season them only with onion, garlic, bay leaf and salt. The dishes that will follow throughout the week will introduce more flavors.

Provided by Martha Rose Shulman

Categories dinner, lunch, main course

Time 2h15m

Yield Serves 6

Number Of Ingredients 5

Ingredients

1 pound (about 2 1/4 cups) pinto beans, washed and picked over for stones, soaked for at least 4 hours or overnight in 2 quarts water
1 medium onion, cut in half
2 to 4 large garlic cloves (to taste), minced
1 bay leaf
Salt to taste (I think beans need a lot, at least 1 teaspoon per quart of water used)

Steps:

Place beans and soaking water in a large, heavy pot. Add halved onion and bring to a gentle boil. Skim off any foam that rises, then add garlic and bay leaf, reduce heat, cover and simmer 30 minutes.
Add salt and continue to simmer another 1 to 1 1/2 hours, until beans are quite soft and broth is thick and fragrant. Taste and adjust salt. Using tongs or a slotted spoon, remove and discard onion and bay leaf. For the best flavor refrigerate overnight.

Nutrition Facts : @context http, Calories 274, UnsaturatedFat 0 grams, Carbohydrate 50 grams, Fat 1 gram, Fiber 12 grams, Protein 17 grams, SaturatedFat 0 grams, Sodium 224 milligrams, Sugar 2 grams

SLOW COOKER PINTO BEANS

Slow Cooker Pinto Beans image

These beans turn out fabulous in the slow cooker! I developed this recipe after finding too many hard beans after cooking with a pot on the stove.

Provided by Corena

Categories Main Dish Recipes Pork Ham

Time 13h20m

Yield 8

Number Of Ingredients 11

Ingredients

1 pound dried pinto beans
1 onion, chopped
¾ green bell pepper, diced
2 celery ribs, chopped
3 cloves garlic, chopped
1 pound Black Forest ham, cubed
1 teaspoon ground cumin, or to taste
1 tablespoon dried oregano, or to taste
2 bay leaves
1 tablespoon lard
5 cups chicken broth, or as needed to cover

Steps:

Cover pinto beans with water in a large bowl; allow beans to soak overnight.
Place onion, green bell pepper, celery, garlic, Black Forest ham, soaked pinto beans, cumin, oregano, bay leaves, and lard in a slow cooker.
Pour enough chicken broth into the slow cooker to cover the other ingredients.
Cook on High until beans are very tender, 5 to 6 hours.

Nutrition Facts : Calories 365.6 calories, Carbohydrate 38.2 g, Cholesterol 36.4 mg, Fat 13.5 g, Fiber 12.8 g, Protein 23.5 g, SaturatedFat 4.6 g, Sodium 1348.4 mg, Sugar 2.3 g

BIG POT OF PORKY PINTO BEANS - TEXAS STYLE

Big Pot of Porky Pinto Beans - Texas Style image

This has been posted here for play in Culinary Quest - Texas found at homesicktexan.com. The homesicktexan states, my mom says, "Pinto beans are close to a perfect food." Mom would soak them overnight and slow cook them all day with garlic, onions, spices and her secret ingredient-jalapeno juice. She'd add pork if it...

Provided by Baby Kato

Categories Other Main Dishes

Time 2h15m

Number Of Ingredients 6

Ingredients

1 lb pinto beans (2 cups)
1/4 Tbsp minced garlic (3 large cloves)
1 c diced onion (1/2 of a medium-sized onion)
1/4 c jalapeno juice (from canned jalapenos)
1/4 lb salt pork (i find this near the bacon at my grocery store)
salt to taste

Steps:

1. Rinse and sort your beans
2. First soak the beans. You can either cover the beans with one inch of water and soak overnight or bring water to a boil, remove from heat and cover for one hour.
3. Drain the beans and cover with seven cups of fresh water.
4. Add to the pot the garlic, onion, jalapeno juice and salt pork.
5. Bring pot to a boil and then cover and reduce heat to a simmer, stir occasionally.
6. After about an hour, beans should be tender enough to eat (depending on the freshness of the beans). If not tender enough, continue cooking, checking on the beans every 15 minutes until desired texture.
7. Remove salt pork and serve.