Best Smoky Pinto Beans Recipes

RED WINE PINTO BEANS WITH SMOKY BACON

Red Wine Pinto Beans With Smoky Bacon image

Beans can be made ahead and get better after sitting a few days. The red wine, cooked down to syrup, adds intensity, complexity and that certain company-worthy fanciness to the whole thing. Whether you're vegetarian, meat eater, soup slurper, wine lover or none of the above, the only thing you need to enjoy this dish is a fondness for beans. That part is nonnegotiable.

Provided by Melissa Clark

Categories dinner, main course

Time 1h45m

Yield 8 to 10 servings

Number Of Ingredients 12

Ingredients

1/2 pound smoky bacon, diced
1 large onion, peeled and diced
2 celery stalks, diced
2 medium carrots, peeled and diced
4 garlic cloves, minced
2 large sprigs rosemary
1 pound dried pinto beans, soaked overnight
1 tablespoon coarse kosher salt, more to taste
2 cups dry red wine
Extra-virgin olive oil, for serving (optional)
Coarsely grated Parmesan, for serving (optional)
Coarsely ground black pepper or red pepper flakes, for serving (optional)

Steps:

In the bottom of a large pot over medium-high heat, brown bacon until golden, about 5 minutes. Stir in onion, celery, carrots, garlic and rosemary. Cook, stirring occasionally, until vegetables are tender, 5 to 7 minutes.
Drain beans and add to pot along with 1 tablespoon salt. Pour in enough water to just cover the beans (about 7 to 8 cups). Bring liquid to a boil; reduce heat and simmer gently until beans are just tender, 45 minutes to 1 hour.
Meanwhile, in a small pot over medium heat, simmer wine until it is reduced to 2/3 cup, 20 to 30 minutes.
Remove rosemary branches from bean pot and discard them. Pour wine into beans and bring to a simmer. Cook for 10 to 20 minutes longer to meld flavors and thicken broth to taste. Drizzle with olive oil and sprinkle with Parmesan, if desired; add more salt and black or red pepper to taste.

Nutrition Facts : @context http, Calories 306, UnsaturatedFat 6 grams, Carbohydrate 33 grams, Fat 10 grams, Fiber 8 grams, Protein 13 grams, SaturatedFat 3 grams, Sodium 351 milligrams, Sugar 3 grams, TransFat 0 grams

SMOKY PINTO BEANS

Smoky Pinto Beans image

These creamy spiced beans can be served alongside our Lamb Sausages.

Provided by Martha Stewart

Categories Food & Cooking Salad Recipes

Number Of Ingredients 10

Ingredients

1 pound dried pinto beans, picked over
1/2 white onion, plus more, finely chopped, for garnish
2 garlic cloves, crushed
2 dried avocado leaves
1 teaspoon dried epazote
3 fresh cilantro sprigs
Coarse salt and freshly ground pepper
2 plum tomatoes, seeded and chopped
2 ounces cotija cheese, crumbled
Lime wedges, for serving

Steps:

Cover beans with cold water by 2 inches in a bowl; refrigerate 8 hours.
Drain beans; transfer to a small stockpot. Add onion, garlic, avocado leaves, epazote, and cilantro; cover with cold water by 2 inches. Bring to a boil; add 1 tablespoon salt. Reduce heat to medium-low; simmer, adding water as needed to cover beans, until beans are tender and liquid is soupy, 2 to 2 1/2 hours. Discard avocado leaves. Season with salt and pepper. Garnish with onion, tomatoes, and cheese. Serve with lime wedges.

SWEET POTATO FRITTERS WITH SMOKY PINTO BEANS

Sweet Potato Fritters With Smoky Pinto Beans image

This is from Eating Well, and I am posting for safekeeping. They say "These easy sweet potato fritters have a crispy crust and a tender middle. The beans are flavored with smoked paprika, but sweet or hot would work well too. To give it a Mexican-inspired twist, use chili powder as the spice instead of the paprika." Reviewers on that site say the fritters are a bit dry and benefit from a sour cream/yogurt sauce or even a sweet chutney. Posting for safekeeping.

Provided by smellyvegetarian

Categories < 30 Mins

Time 25m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

1 large sweet potato (about 1 pound)
3 tablespoons canola oil, divided
1 onion, chopped
2 poblano peppers, chopped (or small green bell peppers)
1 (15 ounce) can pinto beans, rinsed
1 1/4 teaspoons smoked paprika, divided
3/4 teaspoon salt, divided
3/4 cup yellow cornmeal
1/4 cup all-purpose flour
3/4 teaspoon baking powder
1 large egg, lightly beaten
1/4 cup water
4 lime wedges (to garnish)

Steps:

Preheat oven to 425°F Coat a baking sheet with cooking spray.
Prick sweet potato in several places with a fork. Microwave on High until just cooked through, 7 to 10 minutes. (Alternatively, place in a baking dish and bake at 425ºF until tender all the way to the center, about 1 hour.) Set aside to cool.
Meanwhile, heat 1 tablespoon oil in a large saucepan over medium heat. Add onion and peppers and cook, stirring occasionally, until softened, 4 to 6 minutes. Set aside 1/2 cup of the mixture. Add beans, 1/2 teaspoon paprika and 1/4 teaspoon salt to the pan. Cook, stirring occasionally, until heated through, about 2 minutes. Cover and set aside.
Whisk cornmeal, flour, baking powder, the remaining 3/4 teaspoon paprika and 1/2 teaspoon salt in a medium bowl. Peel the sweet potato and mash in a large bowl with a fork. Stir in the reserved onion-pepper mixture, egg and water. Add the cornmeal mixture and stir until just combined.
Form the sweet potato mixture into eight 3-inch oval fritters, using a generous 1/4 cup for each. Heat 1 tablespoon oil in a large nonstick skillet over medium heat. Cook 4 fritters until golden brown, 1 to 2 minutes per side. Transfer to the prepared baking sheet. Repeat with the remaining fritters and oil.
Bake the fritters until puffed and firm to the touch, 8 to 10 minutes. Serve the fritters with the reserved bean mixture and lime wedges, if desired.