Best Pinto Bean Casserole With Hatch Chiles Recipes

CROCK POT GREEN CHILE PINTO BEANS RECIPE

Crock Pot Green Chile Pinto Beans Recipe image

This Crock Pot Green Chile Pinto Beans Recipe is my all-time favorite pinto beans recipe for stuffing into burritos. These pinto beans are easy to make and so tasty!

Provided by Jillian

Time 8h5m

Number Of Ingredients 6

Ingredients

3 cups dried pinto beans (rinsed and picked over)
8 cups water
16 ounces canned diced green chile
2 1/2 Tablespoons chicken bouillon granules
1 medium onion (diced small)
cotija cheese (crumbled (optional))

Steps:

Add all of the ingredients except for the cheese to a large crock pot.
Cook on high for 8-9 hours. The beans should be nice and tender. Serve with crumbled cotija cheese (optional).

Nutrition Facts : Calories 121 kcal, Carbohydrate 21 g, Protein 7 g, Sodium 275 mg, Fiber 5 g, Sugar 1 g, ServingSize 1 serving

PINTO BEAN CASSEROLE

Pinto Bean Casserole image

-Sherry Lee, Shelby, Alabama

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 6-8 servings.

Number Of Ingredients 8

Ingredients

1 package (9 ounces) tortilla chips
2 cans (15 ounces each) pinto beans, rinsed and drained
1 can (15 ounces) whole kernel corn, drained
1 can (14-1/2 ounces) diced tomatoes
1 can (8 ounces) tomato sauce
1 envelope taco seasoning
2 cups shredded cheddar cheese
Shredded lettuce, sour cream and salsa, optional

Steps:

Crush tortilla chips and sprinkle into a greased 13x9-in. baking dish. In a large bowl, combine the beans, corn, tomatoes, tomato sauce and taco seasoning. Pour over chips. Sprinkle with cheese. , Bake, uncovered, at 350° for 18-25 minutes or until heated through. Serve with lettuce, sour cream and salsa if desired.

Nutrition Facts : Calories 374 calories, Fat 15g fat (7g saturated fat), Cholesterol 30mg cholesterol, Sodium 1117mg sodium, Carbohydrate 44g carbohydrate (5g sugars, Fiber 5g fiber), Protein 13g protein.

PINTO BEANS WITH CHILES

Pinto Beans With Chiles image

I love beans in all shapes and forms, Mexican influenced particularly. I found this bean recipe in the 2008 issue of bon appetit. Although it calls for canned pinto beans, I alway make mine from dried. The taste is far superior and they're so easy to do either on the stovetop or in the crockpot.

Provided by Happy Hippie

Categories Onions

Time 25m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

2 dried ancho chiles, stemmed
2 cups boiling water
1 medium onion, chopped
1 garlic clove, peeled
2 teaspoons cumin seeds
1 teaspoon salt
2 tablespoons olive oil
2 (15 ounce) cans pinto beans, rinsed and drained
1 1/2 cups low sodium chicken broth
2 bay leaves
1/4 teaspoon ground black pepper

Steps:

Place chiles in bowl.
Pour 2 cups boiling water over them.
Let soak until chiles are soft, about 20 minutes.
Strain, reserving 1/2 cup soaking liquid.
Seed chiles.
Place in food processor.
Add onion, garlic, cumin, 1 teaspoon salt and 1/2 cup soaking liquid; puree. This can be made 2 days ahead. Cover and chill.
Heat oil in large pot over medium-high heat.
Add chile puree; stir until slightly thickened, about 4 minutes.
Add beans, broth, bay leaves, and 1/4 teaspoon pepper.
Bring to boil. Reduce heat; simmer 10 minutes.
Season with salt and pepper to taste.

Nutrition Facts : Calories 415.9, Fat 9.6, SaturatedFat 1.4, Sodium 619.4, Carbohydrate 64.2, Fiber 21.3, Sugar 2, Protein 22.3

PINTO BEANS WITH CHILES

Pinto Beans with Chiles image

Provided by Amy Finley

Categories Food Processor Bean Side Super Bowl Kid-Friendly High Fiber Dinner Low Cholesterol Bon Appétit Sugar Conscious Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher Small Plates

Yield Makes 4 servings

Number Of Ingredients 11

Ingredients

2 dried ancho chiles,* stemmed
2 cups boiling water
1 medium onion, chopped
1 garlic clove, peeled
2 teaspoons cumin seeds
1 teaspoon salt
2 tablespoons olive oil
2 15-ounce cans pinto beans, rinsed, drained
1 1/2 cups low-salt chicken broth
2 bay leaves
1/4 teaspoon ground black pepper

Steps:

Place chiles in bowl. Pour 2 cups boiling water over. Let soak until chiles are soft, about 20 minutes. Strain, reserving 1/2 cup soaking liquid. Seed chiles; place in processor. Add onion, garlic, cumin, 1 teaspoon salt, and 1/2 cup soaking liquid; puree. DO AHEAD: Can be made 2 days ahead. Cover; chill.
Heat oil in large pot over medium-high heat. Add chile puree; stir until slightly thickened, about 4 minutes. Add beans, broth, bay leaves, and 1/4 teaspoon pepper. Bring to boil. Reduce heat; simmer 10 minutes. Season with salt and pepper.
Available at many supermarkets and at specialty foods stores and Latin markets.

PINTO BEAN CASSEROLE

Pinto Bean Casserole image

Whether you call them pinto beans, brown beans, or soup beans, this is an easily prepared, one dish meal that your entire family will love! My daughter wouldn't eat pinto beans, but loved this dish. For a dish with a zestier taste, try pinto beans with chili or jalapeno flavors!

Provided by Appalachia Momma

Categories Beans

Time 45m

Yield 12 serving(s)

Number Of Ingredients 10

Ingredients

1 lb extra lean ground beef
30 ounces canned pinto beans
15 ounces diced tomatoes, canned, drained
15 ounces whole kernel corn, drained
15 ounces cream of chicken soup
1/2 cup chopped onion
6 ounces shredded cheddar cheese
1 1/2 cups self-rising cornmeal
1/4 cup self-rising flour
1 1/4 cups skim milk

Steps:

Saute beef and onion together, drain well.
Combine beef, onion,beans, tomatoes, corn, cheese, and cream of chicken.
Stir well and then place into a large baking dish.
Mix milk and corn meal together (make sure batter isn't too thin) and spread on top of ingredients.
Bake at 400 degrees for 30 or minutes until golden brown.