Best Pinto Bean Jambalaya Recipes

JAMBALAYA WITH PINTO BEANS

Steps:

• In a deep wide skillet with a cover, Dutch oven, or large pot, heat 1 Tbsp (15 mL) of oil over medium heat. Add onions, celery and peppers and sauté until soft and fragrant, about 3 minutes. Stir in Cajun seasoning and oregano and cook for 1 minute. Remove mixture to a bowl and set aside. Add remaining 1 Tbsp (15 mL) oil to the skillet. Add sausage and chicken and stir fry until browned, about 7 minutes. Return onion mixture to pan and stir in tomatoes and broth or water. Reduce heat, cover and simmer mixture, stirring occasionally, until chicken is cooked through. Gently stir in shrimp, okra and beans. Simmer until heated through and shrimp is fully cooked. Serve over hot rice with chopped herbs, lime and hot sauce to garnish. TIPS Wear latex or rubber gloves when handling the jalapeno pepper as the oils and seeds in a jalapeno can irritate your skin. Make sure you avoid touching your eyes, nose or mouth to prevent any irritation, and wash your hands with soap and water when you are done working with the pepper. If you want a spicier dish, leave the seeds in the jalapeno. For less spice, remove the seeds. You can use summer squash, diced yams or green peas instead of the okra.

PINTO BEANS WITH MEXICAN-STYLE SEASONINGS

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.

PERFECT PINTO BEANS

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.

TERRY'S TEXAS PINTO BEANS

Steps:

• Place the pinto beans in a large pot, and pour in the chicken broth. Stir in onion, jalapeno, garlic, salsa, cumin, and pepper. Bring to a boil, reduce heat to medium-low, and continue cooking 2 hours, stirring often, until beans are tender. Add water as needed to keep the beans moist.

BEST EVER PINTO BEANS

Steps:

• Cover pinto beans with water in a large bowl. Soak beans for 4 hours, changing water every 30 to 45 minutes. Drain.
• Bring 6 cups water to a boil in a large pot. Add pinto beans, ham hock, and kosher salt to the pot. Pour in more water if needed to cover ingredients by at least 1 inch.
• Reduce heat to medium-low and simmer until beans are just tender, 2 to 3 hours.
• Remove ham hock from beans; cut meat from the bone, chop the ham, and return to pot.
• Stir tomato sauce and brown sugar into the beans. Continue to simmer until beans are tender and flavors are blended, about 1 more hour.

VEG JAMBALAYA

Steps:

• In a Dutch oven, heat oil over medium-high heat. Add the green pepper, onion and celery; cook and stir until tender. Add garlic; cook 1 minute longer. , Add the water, tomatoes, tomato sauce and seasonings. Bring to a boil; stir in rice. Reduce heat; cover and simmer for 15-18 minutes or until liquid is absorbed and rice is tender. Stir in beans; heat through.