Best Pinto Beans With Chiles Recipes

PINTO BEAN CHILI

Pinto Bean Chili image

Cumin and chili powder season this traditional chili from Sandy Dilatush of Denver, Colorado. Quesadillas on the side make this Southwestern soup a meal.

Provided by Taste of Home

Categories Lunch

Time 2h5m

Yield 8 servings.

Number Of Ingredients 17

Ingredients

1 pound dried pinto beans
2 pounds ground beef
1 medium onion, chopped
3 celery ribs, chopped
3 tablespoons all-purpose flour
4 cups water
2 tablespoons chili powder
2 tablespoons ground cumin
1/2 teaspoon sugar
1 can (28 ounces) crushed tomatoes
2 teaspoons cider vinegar
1-1/2 teaspoons salt
CHILI CHEESE QUESADILLAS:
2 cans (4 ounces each) chopped green chilies
12 flour tortillas (6 inches)
3 cups shredded cheddar cheese
3 teaspoons canola oil

Steps:

Place beans in a Dutch oven or soup kettle; add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 hour. Drain and rinse beans, discarding liquid. , In a Dutch oven, cook the beef, onion and celery over medium heat until meat is no longer pink; drain. Stir in flour until blended. Gradually stir in water. Add the beans, chili powder, cumin and sugar. Bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours or until beans are tender. Stir in the tomatoes, vinegar and salt; heat through, stirring occasionally., Meanwhile, for quesadillas, spread about 1 tablespoon of chilies on half of each tortilla. Sprinkle with 1/4 cup of cheese; fold in half. In a large skillet, cook tortillas in 1 teaspoon of oil over medium heat until lightly browned on each side, adding more oil as needed. Cut each in half. Serve with chili.

Nutrition Facts : Calories 787 calories, Fat 34g fat (15g saturated fat), Cholesterol 120mg cholesterol, Sodium 1373mg sodium, Carbohydrate 72g carbohydrate (4g sugars, Fiber 18g fiber), Protein 51g protein.

SLOW COOKED PINTO BEANS WITH DRIED CHILES

Slow cooked pinto beans with dried chiles image

These have a deliciously, slight chili taste and the cumin just tops it off. If using mild New Mexico or Guajillo peppers your beans will not be spicy, just totally delicious.

Provided by Lynn Socko

Categories Other Side Dishes

Time 12h

Number Of Ingredients 5

Ingredients

1 lb dried pinto beans
1 tsp cumin
3 clove garlic
1/2 tsp coarse sea salt
3 new mexico or guajillo dried peppers

Steps:

1. I don't soak my beans since they are cooking over night. Place in a crock pot and add enough water to come about 3" above beans.
2. Remove the seeds and stems from three dried peppers, I use New Mexico mild or Guajillo. Crush in food processor, add to crock pot.
3. Smash garlic cloves and add to crock pot. Add cumin and salt. Set on low, cover and go to bed. You will smell these delicious things slow cooking all night, so sweet dreams!

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.