Best Marthas Pinto Beans Recipes

PINTO-BEAN BURGERS

Steps:

• Heat 1 tablespoon oil in a large skillet over medium. Add shallot and cook until soft, 3 minutes.
• Pulse shallot, almonds, beans, panko, 1/4 cup roasted peppers, and egg in a food processor until just combined. Season with salt and pepper, fold in feta, and form into four 3 1/2-inch patties.
• Wipe skillet clean; heat remaining oil over medium-high. Cook patties, flipping once, 8 minutes.
• Mix yogurt and remaining 1/4 cup peppers. Spread on burgers and serve, with sprouts, avocado, lemon, and almonds.

BOSTON BAKED BEANS

Steps:

• Soak the beans in cold water overnight in a large container. Drain in a colander.
• Heat oven to 300 degrees. In a small saucepan, combine molasses, mustard, brown sugar, tomatoes, bay leaves, salt, pepper, and 5 cups water. Bring to a boil, and whisk until the sugar has dissolved. Stud the onion halves with the cloves, and place in the bottom of a terra-cotta bean pot or Dutch oven.
• Score the salt pork 1/4 inch deep 1 inch apart, and slice into two even pieces. Transfer to the bean pot. Add the soaked beans. Pour the molasses mixture over beans, stir, and cover. The liquid should cover the beans by 1/2 inch. Add more water if necessary.
• Transfer to oven to bake, without stirring, until the beans are tender and the liquid has thickened, about 6 hours. Check the beans every 45 minutes, adding more hot water if necessary to keep beans slightly soupy at all times. For the last 50 to 60 minutes of cooking, uncover beans, and, using tongs or a long fork, pull the pork to the surface. Remove from oven, and adjust the seasoning with salt and pepper, if necessary. Serve.

MARTHA'S "PINTO BEANS

Steps:

• 1. Pick through beans,discarding any rocks,half beans,discolored beans,etc. Rinse throughly with cold water. Place in a large pan.Add enough water to cover by several inches.Bring to a boil,turn heat to medium and cook until tender,about 2 hours. Heat a large skillet,cover bottom of skillet with oil,Add strained cooked beans to hot oil,mashing with a potato masher to desired consistency,add bean water (water beans were cooked in) to thin the beans,add salt to taste.Simmer on low heat,adding more bean water as needed. This is an internet picture.

TACO CASSEROLE

Steps:

• Preheat oven to 425 degrees. Heat a 10-inch cast iron skillet over medium-high heat. Add ground beef; season with salt and pepper. Cook, stirring frequently with a wooden spoon to break up meat, until meat is browned, 10 minutes. Transfer beef to a colander to drain. Discard excess oil.
• Wipe out skillet, add oil, and return to heat. Add bell pepper and onion. Cook, stirring, until tender and browning, 7 minutes. Add tomato paste; cook, stirring, 1 minute. Add back reserved beef, chili powder, oregano and cumin, tomatoes (with liquid), pinto beans, and 2 tablespoons water; bring to a boil. Remove from heat. Season with salt and pepper.
• In a large bowl, combine tortilla chips, 1 cup Monterey jack, and 1 cup cheddar cheese. Top casserole with chip mixture followed by remaining 1/4 cup each of Monterey and cheddar cheese. Bake until cheese is melted and golden in spots, about 3 minutes. Serve with radish, jalapeno, olives, sour cream, and cilantro.

A BIG POT OF SIMMERED PINTOS

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.

SLOW-COOKER TEX-MEX CHICKEN AND BEANS

Steps:

• Place beans in a large bowl; cover with water by several inches. Refrigerate, covered, overnight; drain. (To quick soak, cover beans in a large saucepan with water. Bring to a boil. Remove from heat. Let stand, covered, for 1 hour; drain.)
• Preheat a 5- to 6-quart slow cooker.
• Place beans, salsa, chiles, flour, and 1 cup water in the slow cooker. Season chicken with salt and pepper; arrange on top of bean mixture. Scatter onion and bell pepper on top of chicken. Cover and cook on low heat for 8 hours (or on high for 4 hours).
• Transfer chicken from slow cooker to a large plate. Using two forks, shred chicken into large pieces; return to stew. Serve with sour cream, jalapeno, hot sauce, and tortilla strips.