PINTO BEAN SPICE RECIPES

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PINTO BEAN CHILI RECIPE: HOW TO MAKE IT



Pinto Bean Chili Recipe: How to Make It image

Cumin and chili powder season this traditional pinto bean chili recipe. Quesadillas on the side make this Southwestern soup a meal. —Sandy Dilatush, Denver, Colorado

Provided by Taste of Home

Categories     Lunch

Total Time 02 hours 05 minutes

Prep Time 20 minutes

Cook Time 01 hours 45 minutes

Yield 8 servings.

Number Of Ingredients 18

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
Optional: Corn off the cob, chopped red onion, sliced jalapeno pepper and sour cream

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 and serve with chili. Top with desired toppings.

Nutrition Facts : Calories 787 calories, FatContent 34g fat (15g saturated fat), CholesterolContent 120mg cholesterol, SodiumContent 1373mg sodium, CarbohydrateContent 72g carbohydrate (4g sugars, FiberContent 18g fiber), ProteinContent 51g protein.

SMOKEY HAM AND PINTO BEAN SOUP – INSTANT POT RECIPES



Smokey Ham and Pinto Bean Soup – Instant Pot Recipes image

Provided by Chop Secrets

Prep Time 5 minutes

Cook Time 90 minutes

Yield 4-6 servings

Number Of Ingredients 14

1 1/2 - 2 lbs smoked pork hocks (rinsed)
1 cup diced ham
1 small onion (finely diced)
6 cloves of garlic (minced)
1 tsp celery seed ((or 2 ribs celery diced))
1 tsp ground cumin
1/4 tsp dried oregano
2 bay leaves
1 lb dried pinto beans (rinsed (you do not need to soak))
3 cups unsalted chicken stock
2 cups Water
salt and pepper to taste
1/4 cup diced cilantro
1/2 cup diced fresh tomatoes

Steps:

  • Add all ingredients except the Toppings to the Instant Pot, then secure the lid, making sure the vent is closed.
  • Using the display panel select the MANUAL or PRESSURE COOK function*. Use the +/- keys and program the Instant Pot for 50 minutes.
  • When the time is up, let the pressure naturally release for 20 minutes, then quick-release the remaining pressure.
  • Remove pork hock, slice any remaining meat from the bone and return to the pot.
  • Serve warm topped with cilantro and tomatoes alongside cornbread or biscuits.

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