Best Mrs Crenshaws Pinto Beans Recipes

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PINTO BEAN DIP



Pinto Bean Dip image

Yummy bean dip using the very heart healthy and lean pinto beans. I really like to use this recipe as a healthy alternative to refried beans. Enjoy...

Provided by Ashly1021

Categories     Beans

Time 10m

Yield 4-6 serving(s)

Number Of Ingredients 8

1 (15 ounce) can pinto beans, rinsed and drained
1 tablespoon red wine vinegar
2 tablespoons olive oil
1 small garlic clove
1/2 teaspoon ground coriander
1/2 teaspoon smoked paprika, plus more for garnish
1/8 teaspoon cayenne pepper
1 dash salt and pepper

Steps:

  • 1.In a food processor, combine beans, vinegar, oil, garlic, coriander, paprika, cayenne, and 2 tablespoons water.
  • 2.Process until very smooth, about 1 minute, scraping down bowl as needed. Season with salt and pepper. Transfer to serving bowl, and garnish with paprika and a drizzle of olive oil, if desired. Store in an airtight container in the refrigerator for up to three days.

Nutrition Facts : Calories 213.6, Fat 7.5, SaturatedFat 1.1, Sodium 1.9, Carbohydrate 28.2, Fiber 9.7, Sugar 0.4, Protein 9.6

TEX MEX PINTO BEANS



Tex Mex Pinto Beans image

These are so yummy! I got this recipe somewhere on the internet years ago and have tweaked it a bit. These freeze really wonderfully, so make extras! Even my Mexican Sister in Law has asked for this recipe and uses it herself!

Provided by Angel91805

Categories     Beans

Time 6h20m

Yield 12 serving(s)

Number Of Ingredients 10

2 lbs dry pinto beans
1/2 lb salt pork
1/4 cup fresh cilantro, chopped
3 -5 fresh jalapeno peppers
10 garlic cloves
2 medium onions, chopped fine
1 tablespoon salt, to taste
3 tablespoons chili powder
1 tablespoon cumin
2 teaspoons dried oregano

Steps:

  • Soak beans overnight covered w/ water. In the morning, drain off the water.
  • Mix all ingredients together in pot, cover with water by about 1 inch and bring to a boil.
  • Once boiling, turn to low and let cook all day or until beans are tender.
  • Check and stir often, adding water as necessary.
  • You can split between two crockpots and cook on high 6-7 hours or on low all day. Be warned that the juices will not be as thick as if you cooked it on the stove.

Nutrition Facts : Calories 209.2, Fat 16.4, SaturatedFat 5.7, Cholesterol 16.3, Sodium 987.5, Carbohydrate 13, Fiber 1.2, Sugar 1.1, Protein 5.7

PIONEER WOMAN PINTO BEANS



Pioneer Woman Pinto Beans image

nothing as good or as simple as beans and cornbread. It also is a great start of the week menu item, leftovers can be used for a variety of different dishes.

Provided by Sheila the Great

Categories     Beans

Time 2h30m

Yield 8 serving(s)

Number Of Ingredients 4

4 cups pinto beans
4 slices thick bacon (can Also Use Salt Pork, Or Ham Hock, Or Diced Ham)
1 teaspoon salt
2 teaspoons ground black pepper

Steps:

  • Rinse beans in cool water; pour into a pot, cover with water by 2 to 3 inches. Bring to a boil, then reduce heat and cover. Simmer 2 hours, or until beans are tender. Add water to pot as needed. Beans should have a thick broth. Toward end of cooking time, add salt and pepper and season to taste. Don't over-salt. For a variety try adding chili powder, garlic or Tabasco. Serve in a bowl with cornbread. Can serve with small bowls of grated cheese, chopped onions, chopped fresh jalapenos, sour cream, and/or cilantro.

Nutrition Facts : Calories 175.5, Fat 5.7, SaturatedFat 1.8, Cholesterol 7.7, Sodium 386.2, Carbohydrate 22.8, Fiber 7.8, Sugar 0.3, Protein 9.1

RANCHERO BLACK AND PINTO BEANS



Ranchero Black and Pinto Beans image

Make and share this Ranchero Black and Pinto Beans recipe from Food.com.

Provided by ElizabethKnicely

Categories     One Dish Meal

Time 1h

Yield 4 serving(s)

Number Of Ingredients 11

1 small onion, chopped
2 cups leftover ham, diced
2 cups cooked black beans
2 cups cooked pinto beans
1 (10 ounce) can Rotel tomatoes & chilies
salt, to taste
pepper, to taste
3 cups cooked brown rice
1 lb garden green beans
1 (15 ounce) can black beans, drained
1 (15 ounce) can pinto beans, drained

Steps:

  • Cook black and pinto beans. (Because they take so long to cook, I prefer to cook these in large batches and freeze them in 2 cup portions.).
  • Thaw ham and beans. Dice ham. Chop onion.
  • Add oil to skillet, then add onion and ham. Toss in partially or completely thawed beans. Add can of Rotel, undrained. Stir and sauted for 4-5 minutes.
  • Steam garden green beans for 4-5 minutes in microwave.
  • Thaw brown rice in microwave. (Just like the beans, I prefer to cook up a big batch of brown rice and freeze them in 3 cup portions -- enough for our family!).
  • Serve Ranchero Black and Pinto Beans over Rice with Green Beans on the side.
  • Cost about $2.50.

Nutrition Facts : Calories 807.1, Fat 7.7, SaturatedFat 2.1, Cholesterol 36.4, Sodium 1357.8, Carbohydrate 135.1, Fiber 37.3, Sugar 5.1, Protein 53.4

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