Best Pinto Beans And Corn Recipes

FOILED BBQ CHICKEN WITH CORN ON THE COB AND PINTO BEANS

Foiled BBQ Chicken with Corn on the Cob and Pinto Beans image

Serve with garlic bread.

Provided by Christina Egan

Categories Meat and Poultry Recipes Chicken Chicken Leg Recipes

Time 55m

Yield 4

Number Of Ingredients 7

Ingredients

8 chicken drumsticks
4 small ears corn
1 teaspoon salt
½ teaspoon ground black pepper
1 tablespoon butter, melted
½ cup barbeque sauce
1 (15 ounce) can pinto beans, rinsed and drained

Steps:

Preheat oven to 450 degrees F (230 degrees C).
Lightly grease 4 large sheets of aluminum foil, about 12x18 inches.
Arrange 2 chicken drumsticks and an ear of corn in the center of each sheet of foil. Season with salt and black pepper.
Drizzle corn with melted butter.
Spoon barbeque sauce over chicken.
Divide pinto beans evenly over each portion.
Fold the foil around the chicken and corn and loosely seal the edges. Transfer foil packets to a baking dish.
Bake chicken until no longer pink at the bone and the juices run clear, about 40 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

Nutrition Facts : Calories 523.8 calories, Carbohydrate 36.7 g, Cholesterol 144.1 mg, Fat 21.2 g, Fiber 5.7 g, Protein 46.6 g, SaturatedFat 6.7 g, Sodium 1316.6 mg, Sugar 10.7 g

PINTO BEANS AND CORN BREAD

PINTO BEANS AND CORN BREAD image

Categories Bean

Number Of Ingredients 2

Ingredients

Bag Pinto beans
Jiffy Corn Bread

Steps:

Cook until done

PINTO BEANS AND CORN

Pinto Beans and Corn image

Here's a hearty stew made entirely of convenient ingredients (unless you opt to cook the beans from scratch). Serve with simple grain dishes or tortilla specialties that don't include beans, such as Mushroom and Bell Pepper Quesadillas or Soft Tacos (page 172).

Yield 4 to 6 or more servings

Number Of Ingredients 5

Ingredients

Two 16-ounce cans pinto or pink beans, drained and rinsed, or 4 cups cooked pinto or pink beans (from about 1 2/3 cups raw)
2 cups cooked fresh corn kernels (from 3 medium ears) or frozen corn, thawed
One 14- to 16-ounce can low-sodium or Mexican-style stewed tomatoes, chopped, with liquid
1 jalapeño pepper, seeded and minced, or one 4- to 7-ounce can mild green chilies
1 teaspoon ground cumin

Steps:

Combine all of the ingredients in a large saucepan or steep-sided stir-fry pan and bring to a simmer. Cover and simmer gently over low heat for 15 minutes. Serve in shallow bowls.
These related varieties are most widely used in Mexican and Southwestern dishes. Pink beans are slightly smaller and rounder than pintos, which are speckled when raw but turn a warm brown when cooked. Their mellow flavors are similar, so they may be used interchangeably. Both cook to a fine, creamy texture.
Pink and pinto beans combine nicely with rice or corn, either hot and spiced as a main dish, or cold and marinated as a salad.
Often used in burritos, enchiladas, and similar tortilla dishes, the flavor of these beans is enhanced by garlic, green chilies, cilantro, cumin, and oregano.
Calories: 263
Total Fat: 1g
Protein: 12g
Carbohydrate: 52g
Cholesterol: 0mg
Sodium: 444mg