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