BEST PINTO BEANS EVER RECIPES

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BEST PINTO BEANS RECIPE - HOW TO MAKE PINTO BEANS



Best Pinto Beans Recipe - How To Make Pinto Beans image

Learn this method and you'll be eating the best beans EVER.

Provided by Lena Abraham

Categories     dairy-free    nut-free    autumn    weeknight meals    winter    dinner    lunch

Total Time 2 hours

Prep Time 10 minutes

Cook Time 0S

Yield 6-8 servings

Number Of Ingredients 17

1 lb.

dried pinto beans

2

thick-cut bacon slices

1

small onion, quartered

2

sprigs fresh oregano

1

bay leaf

2 tsp.

ground cumin

2 tsp.

smoked paprika

Kosher salt

1 tbsp.

extra-virgin olive oil

2

thick-cut sliced bacon, cut into 1/2" strips

1

small onion, chopped

2 tsp.

ground cumin 

2 tsp.

smoked paprika

2

(15.5-oz.) cans pinto beans, drained and rinsed

1/2 c.

chicken broth or water 

2

sprigs fresh oregano

Kosher salt 

Steps:

  • Pour beans into a colander and rinse under cold water. Pick through beans and discard any broken beans and debris. Transfer to a large, heavy-bottomed pot. To soak overnight (optional): cover beans with 4” of cold water and place in the refrigerator and let soak overnight, or up to 12 hours. Drain beans and return to pot. Add enough cold water to your pot to cover your beans by 2”. Add bacon, onion, oregano, and bay leaf. Bring the beans up to a rolling boil, and let boil on high for 10 minutes before reducing to a simmer. Stir in cumin and paprika and cover, with the lid ajar. Cook, stirring occasionally, until beans are tender, 1 to 2 hours, depending on how long the beans were soaked. When beans are tender, remove onion, oregano, and bay leaf. Remove bacon, coarsely chop, and return to pot. Season beans to taste with salt and serve. In a large, high-sided skillet or medium heavy-bottomed pot over medium heat, heat oil. Add bacon and onion and cook until onion is translucent and bacon is beginning to crisp, 6 minutes. Add cumin and smoked paprika and cook until fragrant, 1 minute. Add beans and chicken broth or water and stir to combine, scraping any burnt pits from the bottom of your skillet. Stir oregano into the beans. Bring mixture up to a low simmer and cook, stirring occasionally, for 15 minutes, adding more broth or water ¼ cup at a time if pan is looking dry.  Before serving, remove oregano stems and season to taste with salt.

PINTO BEANS WITH MEXICAN-STYLE SEASONINGS RECIPE | ALLRECIPES



Pinto Beans With Mexican-Style Seasonings Recipe | Allrecipes image

Pinto beans are simmered with onion, tomatoes, chili powder, cumin and garlic. I love making these beans just because they make the whole house smell so good, and the longer they simmer the better they taste. You could add 1/2 can of beer to make 'borracho' beans. I personally taste-test throughout the entire cooking process and add extra seasoning as I feel it needs it. These beans could simmer all day long; just make sure they have plenty of water to keep the beans covered.

Provided by Lyndsay

Categories     Side Dish    Beans and Peas

Total Time 12 hours 15 minutes

Prep Time 15 minutes

Cook Time 4 hours 0 minutes

Yield 8 servings

Number Of Ingredients 9

1 pound dried pinto beans, rinsed
2 (10 ounce) cans diced tomatoes with green chile peppers (such as RO*TEL®)
½ pound bacon, cut into 1/2-inch pieces
1 yellow onion, chopped
1 tablespoon chili powder, or to taste
1 tablespoon ground cumin, or to taste
1?½ teaspoons garlic powder, or to taste
½ bunch fresh cilantro, chopped
salt to taste

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.

Nutrition Facts : Calories 267 calories, CarbohydrateContent 40.9 g, CholesterolContent 10.2 mg, FatContent 5.2 g, FiberContent 13.5 g, ProteinContent 16.4 g, SaturatedFatContent 1.5 g, SodiumContent 509.8 mg, SugarContent 1.9 g

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  • Pour beans into a colander and rinse under cold water. Pick through beans and discard any broken beans and debris. Transfer to a large, heavy-bottomed pot. To soak overnight (optional): cover beans with 4” of cold water and place in the refrigerator and let soak overnight, or up to 12 hours. Drain beans and return to pot. Add enough cold water to your pot to cover your beans by 2”. Add bacon, onion, oregano, and bay leaf. Bring the beans up to a rolling boil, and let boil on high for 10 minutes before reducing to a simmer. Stir in cumin and paprika and cover, with the lid ajar. Cook, stirring occasionally, until beans are tender, 1 to 2 hours, depending on how long the beans were soaked. When beans are tender, remove onion, oregano, and bay leaf. Remove bacon, coarsely chop, and return to pot. Season beans to taste with salt and serve. In a large, high-sided skillet or medium heavy-bottomed pot over medium heat, heat oil. Add bacon and onion and cook until onion is translucent and bacon is beginning to crisp, 6 minutes. Add cumin and smoked paprika and cook until fragrant, 1 minute. Add beans and chicken broth or water and stir to combine, scraping any burnt pits from the bottom of your skillet. Stir oregano into the beans. Bring mixture up to a low simmer and cook, stirring occasionally, for 15 minutes, adding more broth or water ¼ cup at a time if pan is looking dry.  Before serving, remove oregano stems and season to taste with salt.
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