Beans, Beans The Magical Fruit....

One Sunday my darling hubby decided he wanted to cook some pinto beans... never mind that I had a bunch in the freezer already... LOL. so he soaked and cooked 4 lb... 4 LB.!!! Needless to say I had a lot of cooked beans in the kitchen.. also since this was the week before payday I was not prepared to go shopping for a bunch of extra ingredients to go with the beans.. so these recipes all use basic ingredients I had on hand...

Here is a collection of recipes that I found to make with my pinto beans and a few others for good measure.. so hope you enjoy my little pinto bean page...


Chili Sin Carne (Chili Without Meat)

Recipe By : Robbyn Snider
6 servings

1 Cup TVP granules
1 1/2 cup warm water
1/4 cup dried onions
1 tsp. beef soup base (OPTIONAL)
4 cups diced tomatoes
4 cups cooked pintos
2 Tbs.. chili powder
1 tsp. oregano
1 tsp. cumin
1/2 tsp. unsweetened cocoa

Rehydrate TVP and onions in warm water with optional beef soup base. Add remaining ingredients and simmer till flavors combine. Pour into labeled zip bags and freeze.
This makes a nice big pot full of chili.

Note: Now that I have gotten the seasonings down, I will double it next time

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 Chicken Chili Verde

Serves: 5

8 ounces dry pinto beans (about 1-1/4 cups)
1 pound chicken breast (about 2 cups cooked), boneless, skinless
1 (4 ounce) can chopped green chilies
1 teaspoon ground cumin
3/4 teaspoon dried oregano leaves
1/8 teaspoon ground cloves
1/8 teaspoon cayenne pepper
3 cups water
3 chicken bouillon cubes
1 teaspoon minced garlic (1 clove)
1 teaspoon salt
2/3 cup finely chopped onion
1 cup grated low fat Monterey Jack cheese
1 dozen corn tortillas
1 (11 1/2 ounce) jar salsa

Rinse pinto beans, soak them in cold water overnight, then drain them. Cut chicken into 1 inch cubes; cook until no longer pink in small amount of water. Combine chicken with chilies and seasonings; refrigerate until needed. At the same time, combine beans, water, bouillon cubes, garlic, salt and onion in a large pot; bring to a boil. Reduce heat and simmer until beans are soft, about 1 hour. Add more water if necessary.

Combine chicken and spices with beans; simmer 10 more minutes. Cool and freeze. Grate cheese, put in a 1 quart bag, and attach it to the freezer container with the chili.

To serve: Thaw chili and cheese. Simmer chili 30 minutes, stirring occasionally. Top chili with salsa and grated cheese; serve on warmed corn tortillas.

Summary of processes: Soak 1/2 pound pinto beans overnight; chop 2 cups cooked chicken; 2/3 cup onion; grate 1 cup low fat Monterey Jack cheese

Freeze in: 5 cup container; 1 quart bag

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South of the Border Vegetarian Bake

Recipe By : Karine Eliason, Nevada Harward and Madeline Westover
Serving Size : 8

4 cups cooked rice
3 cups Pinto Bean Mix -- thawed
1 cup salsa -- mild green - chile
8 ounces Colby cheese -- (2 cups) shredded
Monterey Jack or
1/2 cup onion -- chopped
1 green bell pepper -- diced
1 large tomato -- diced
sour cream -- for garnish
Guacamole -- or sliced avocado -- for garnish

Preheat oven to 350F (175C). In a 2 quart casserole dish, layer cooked rice and Pinto Bean Mix. Spread green chile salsa over the top and sprinkle with cheese. Bake in preheated oven 20 to 30 minutes or until heated through and cheese is melted. Sprinkle onion, green pepper and tomato on top. Garnish with sour cream and Guacamole or avocado just before serving.

NOTES : In a hurry?  Just pop it into the microwave to heat instead of baking.

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Pinto Bean Mix

6 cups dried pinto beans (~3 pounds)
soaking water
10 cups water
3 large onions, chopped
2 cloves garlic, minced or 1 tsp. garlic powder
2 Tblsp butter, optional
2 Tblsp salt
1/2 tsp. pepper

Wash and sort beans.  in a large pot or Dutch oven, combine beans and enough water to cover. Bring to a boil. boil 2 minutes.  remove from heat, cover and let stand one hour.

Drain and discard soaking water from beans.  rinse beans and return to cooking pot.  add 10 cups water, onions, garlic, butter, salt and pepper.   Bring to a boil.  reduce heat and simmer about 2 hr. or until beans are tender.  cool.  makes about 14 cups.
To Freeze; use within 6 months. Package in 3 cup amounts for use in South of the Border Vegetarian Bake.  For a side dish, package in family sized amounts. I use 2 cups as my guideline.

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Slow Cooker Mexican Beef Soup

Recipe By : Robbyn Snider
6 servings

Prep: 15 min, Cook: 8:00.
1 lb. Beef Stew Meat, cut into 1/2 inch cubes
14 ounces beef broth
2 cups water
14 ounces Mexican style chunky tomato sauce
2 tsp. ground cumin
1/4 tsp. seasoned salt
1/4 tsp. pepper
1/2 tsp. garlic powder
1 lb. canned pinto beans, rinsed and drained
1 can of corn
1/2 cup sour cream

Combine stew beef, broth, water, tomatoes and spices in an electric slow cooker on low heat. Cover and cook 8 to 8 1/2 hours, or until beef is tender. Increase heat to high. Stir in remaining ingredients, except sour cream. Cover and heat another 10-20 minutes until hot. Serve with a dollop of sour cream.

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Pinto Bean Muffins

•2 eggs
•1 cup milk
•1/4 cup vegetable oil
•1 tsp. salt
•1 cup cooked, drained, mashed pinto beans (1 cup of dry beans makes 3 cups cooked)
•2 cups flour (I use whole wheat or part whole wheat part white)
•2 tsp. brown sugar
•2 tsp. baking powder

Instructions: Mix dry ingredients. Beat eggs, mix with milk, oil, and mashed beans. Combine all ingredients mixing just enough to moisten dry ingredients. Fill muffin tins 1/2 full and bake at 400 for 20-25 minutes. Serve hot.

Makes 12.

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Pinto Bean Fudge

From Leigh's Place 18,000+ Shared Internet Recipes
Yield: 8 servings

2/3 cup Canned milk (or light cream)
1 1/2 cups Mini marshmallows
1 1/2 cups Strained pinto beans
1 teaspoon Vanilla
1 2/3 cups Sugar
1/2 cup Nuts
1 1/2 cups Chocolate chips

Combine sugar and milk in kettle. Boil 5 minutes, stirring constantly. Add remaining ingredients and stir until marshmallows melt. Pour into buttered pan; (I would line with waxed paper for easier clean-up) cool and cut into squares.

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Pinto Bean Pie

Omie was born in Cottonville, Madison, Alabama. She came to Texas with her family as a very young child. She was a beauty and her manner of dressing added to her grace and charm. She married a dashing and handsome man, who, I am sorry to say, loved women and
gambling. Grandmother remained ever the lady and he died in the early 50's. I would have kicked his rear but she never uttered a word against him. His pictures remind me of the Great Gadsby movie - so handsome.

Recipe By : Grandmother Omie Dennis

1/2 cup hot pinto beans
1/2 cup melted butter
1 teaspoon vanilla
1 1/2 cups sugar
1/2 cup coconut
2 eggs
1 9 in unbaked pie shell

Heat the beans till they are hot - not boiling. Drain juice from beans and mash. Add remaining ingredients. Mix well. Pour into unbaked pie shell. Bake at 350° for 1 hour.

Serving Ideas : As you would pecan pie.

NOTES : This is so much like a pecan pie you will be surprised. MRS. IRA M DENNIS

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Refried Bean Soup

An excellent hearty, meatless soup. You won't believe that a soup this easy can taste this good. The Rotel tomatoes (tomatoes with green chilies) provide the perfect seasonings, so don't substitute plain tomatoes for them

Adapted from Southern Living.

1 small onion -- chopped
2 cloves garlic -- minced
1 tablespoon vegetable oil
1 can refried beans -- 31 oz
1 can diced tomatoes -- undrained -- 16 oz
1 can Rotel Tomatoes -- undrained -- 10 oz (I couldn't find this so I subbed a can of tomatoes and a can of jalapeno relish)
1 can chicken broth -- 14 1/2 oz
crushed tortilla chips
shredded cheese (cheddar or monterey jack)
sour cream

Cook onion and garlic in oil in a Dutch oven over medium high heat, stirring constantly, until tender. Add beans, both tomatoes and chicken broth, stirring until smooth. Be sure to mash the lumps of refried beans until completely dissolved. Bring to a boil, reduce heat, and simmer 15 minutes.

Ladle soup into individual soup bowls; top with crushed tortilla chips, cheese, and sour cream. Serve immediately.

Yield: 4 hearty servings.

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Vegan Barley Stew

Recipe By : Penny

1 cup barley
1 large onion -- chopped
2 cloves garlic -- chopped
4 slices ginger
2 cans whole tomatoes -- peeled & cut into
-- chunks
2 carrots chopped
1 small can kidney or pinto beans
1 teaspoon curry powder -- (optional)
4 stalks celery cut into small pieces
2 potatoes peeled & chopped -- up to 3
5 cups water

Place barley in large Pyrex bowl, add water, cover with plastic wrap and nuke for 20 minutes on full power. May need 10 more minutes until barley is cooked.

Sauté onion, garlic, ginger & curry in nonstick pan.

Continue to sauté adding the remaining ingredients; bring to a boil and turn to a simmer.

Simmer 30-45 minutes until potatoes & carrots are cooked. You may have to add more water.

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Chili Soup

1 lb. ground meat (or 1 c. TVP rehydrated in 1 c. warm water)
1 large onion chopped

Brown onion and add meat. Cook till done, drain fat.

Add to meat:
1 can hominy - don't drain
1 can kidney beans - don't drain
1 can pinto beans - don't drain
1/2 can Rotel - for those that don't have Rotel in their areas get tomatoes with green chili.
2 cans beef broth
1 pkg. Taco seasoning
1 pkg. Ranch Dressing Mix

Mix all together and simmer for 30 min. It's done.

We serve with tortilla chips, chopped tomatoes and grated cheese.

Serves 6

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Pinto Bean Bake

Serves 6.

1 lb pinto beans
1/3 cup brown sugar
1/2 cup liquid honey
1/3 cup maple syrup
2 tsp. dry mustard
1/2 tsp. each of cinnamon, all spice, ginger, nutmeg
1 tsp. cracked black pepper
1 diced onion
8 oz diced smoked ham
1 smoked ham hock, cracked
6 oz salt pork, or bacon

Soak the beans for 8 hours or overnight. Drain. Place the beans in a sauce pan, cover with water, bring to a boil, remove from heat. Stand 1 hour. Drain. Reserve the water, spoon the beans into a crock pot. Stir in the sugar, honey, syrup, mustard, seasonings, onion and ham. Place ham hock in the center and cover with mixture. Layer the salt pork on top. Cover tightly. Bake in a preheated 275 F oven for 6 - 8 hours. Check periodically to prevent drying, add enough reserve water to cover when needed. Remove salt pork, dice and stir into the beans if desired.

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Green Swap Soup

2-3 c water
1 pkg. smoked sausage cut into pieces
1 pkg. ham chunks
3 beef bullion cubes
2 chicken bullion cubes
2 can Great Northern or Pinto Beans
2 cans mixed greens
2 cups onions
1 cup celery
1 c green pepper
3 potatoes cubed
1 T Worcestershire sauce
1 T hot sauce
salt & pepper to taste

Throw all into crock pot and let simmer for a few hours.

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