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                                                                  Pinto Beans
                                                                   2 h 25 m
                                                                  Ingredients
                                                                  • Yes No 1 lb pinto bean
                                                                  • Yes No 3 cup vegetable stock
                                                                  • Yes No 3 tbsp butter
                                                                  • Yes No 3 cup water
                                                                  • Yes No 1 whole shallot
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No tip, refried red beans
                                                                  • Yes No 5 oz dried kidney beans
                                                                  • Yes No 3 clove garlic
                                                                  • Yes No 1 jalapeño chili pepper
                                                                  • Yes No 1/4 cup water
                                                                  • Yes No 1/2 cup corn oil
                                                                  • Yes No 1/2 tsp cayenne pepper
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No dash hot sauce
                                                                  • Drain the beans, discarding the water, and place them in a large pot.
                                                                  • Pour the stock over the beans and bring to a boil. Add half the butter and boil about 5 to 7 minutes, covered. Add the water and shallot and return to a boil. Lower the heat and simmer for 60 minutes. Add the remaining butter and salt and pepper. Cook another hour until the beans are tender.
                                                                  • Cover beans with cold water and soak overnight. Drain beans and place them in a saucepan, cover with cold water. Bring to a boil and reduce the heat to a simmer, and simmer until tender (about 45 minutes). Drain and cool.
                                                                  • In a food processor, chop garlic and the jalapeno. Add beans and with the motor running, process while slowly adding the water and oil through a feed tube. Add remaining ingredients and process until smooth. Adjust seasoning if necessary.
                                                                  • Serve with pita triangles or tortilla chips.
                                                                  • Prep Time: 5 minutes
                                                                  • Cook Time: 2 hours 20 minutes
                                                                  • Total Time: 2 hours 25 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    soak
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    pot
                                                                  • Yes No
                                                                    saucepan
                                                                  • Yes No
                                                                    food processor
                                                                  Ingredients
                                                                  • Yes No 3 tbsp unsalted butter
                                                                  • Yes No 1 small onion
                                                                  • Yes No 4 15 oz cans pinto beans
                                                                  • Yes No 1 tsp kosher salt
                                                                  • Melt the butter in a saucepan over medium heat. Add the onion and cook until softened, about 5 minutes. Add the beans and salt. Cook, stirring, until warmed through, about 10 minutes.
                                                                  Yields: 8servings
                                                                    Steps:
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    cook
                                                                    Equipment:
                                                                  • Yes No
                                                                    saucepan
                                                                  Ingredients
                                                                  • Yes No 1 tbsp extra virgin olive oil
                                                                  • Yes No 1 small onion
                                                                  • Yes No 1 garlic clove
                                                                  • Yes No 1/2 tsp cumin powder
                                                                  • Yes No 1/4 tsp chipotle powder
                                                                  • Yes No 1/2 lb hot italian sausage
                                                                  • Yes No one 15 oz pinto beans
                                                                  • Yes No 2 tbsp water
                                                                  • Yes No salt and pepper
                                                                  • Yes No 1 cup pork rinds
                                                                  • In a medium saucepan, heat the olive oil until shimmering. Add the onion, garlic, cumin and chipotle and cook over moderate heat until softened, about 5 minutes. Add the chorizo and cook, breaking up the meat into small lumps with a spoon, until lightly browned, about 5 minutes. Add the beans and their liquid along with the water and simmer until slightly thickened, about 5 minutes. Season with salt and pepper. Spoon the beans into bowls, sprinkle pork rinds on top and serve at once.
                                                                  Yields: 4
                                                                  • Total Time: 20 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    saucepan

                                                                  I love to try different foods, and I especially like to see the reaction of my family when I put new dishes on the dinner table. This was a success. I've since served it at many potlucks and have been asked for the recipe every time.—Linda Romano, Mt. Airy, North Carolina

                                                                  Ingredients
                                                                  • Yes No 1 large onion
                                                                  • Yes No 2 tbsp vegetable oil
                                                                  • Yes No 3/4 cup tomato ketchup
                                                                  • Yes No 2 tbsp brown sugar
                                                                  • Yes No 1 tsp prepared mustard
                                                                  • Yes No 1 tsp liquid smoke
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 3 cup long grain rice
                                                                  • Yes No 2 15 oz each pinto beans
                                                                  • In a large skillet, saute onion in oil until tender. Remove from the heat; stir in ketchup, brown sugar, mustard, liquid smoke if desired, salt and pepper. Stir in rice and beans.
                                                                  • Transfer to a greased 1-1/2-qt. baking dish. Bake, uncovered, at 350° for 30-35 minutes or until heated through. Yield: 6 servings.
                                                                  Yields: 6servings
                                                                  • Prep Time: 15 minutes
                                                                  • Cook Time: 30 minutes
                                                                  • Total Time: 45 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    smoke
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    bake
                                                                    Equipment:
                                                                  • Yes No
                                                                    skillet
                                                                  • Yes No
                                                                    baking dish

                                                                  This thick, hearty stew is chock-full of beans and vegetables and makes a wonderful supper on cold winter days," relates Gina Passantino of Arlington, Virginia. "I sometimes serve it over rice for a fun change of pace. It also freezes well.

                                                                  Ingredients
                                                                  • Yes No 1 cup dried pinto beans
                                                                  • Yes No 2 cup water
                                                                  • Yes No 1/2 cup chopped carrot
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 3/4 tsp chili powder
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No dash cayenne pepper
                                                                  • Yes No 1 16 oz frozen corn
                                                                  • Yes No 1 large onion
                                                                  • Yes No 1 medium green bell pepper
                                                                  • Yes No 1 14 1/2 oz diced tomato in can
                                                                  • Yes No 2 tsp balsamic vinegar
                                                                  • Yes No 1/4 tsp sugar, granulated
                                                                  • Sort beans and rinse with cold water. Place the beans in a large saucepan; 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. Return beans to the pan; add the cold water, carrot, garlic, chili powder, salt and cayenne. Bring to a boil. Reduce heat; cover and simmer for 45 minutes or until beans are almost tender.
                                                                  • In a nonstick skillet coated with cooking spray, saute the corn, onion and green pepper until tender. Add to the bean mixture. Cover and cook for 45 minutes.
                                                                  • Stir in the tomatoes, vinegar and sugar. Cook 5 minutes longer or until heated through. Yield: 6 servings.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 6servings
                                                                  • Prep Time: 15 minutes
                                                                  • Cook Time: 1 hour 30 minutes
                                                                  • Total Time: 1 hour 45 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
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                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    stir
                                                                    Equipment:
                                                                  • Yes No
                                                                    saucepan
                                                                  • Yes No
                                                                    pan
                                                                  • Yes No
                                                                    nonstick pan

                                                                  Cumin and chili powder season this traditional chili from Sandy Dilatush of Denver, Colorado. Quesadillas on the side make this Southwestern soup a meal.

                                                                  Ingredients
                                                                  • Yes No 1 lb dried pinto beans
                                                                  • Yes No 2 lb ground beef
                                                                  • Yes No 1 medium onion
                                                                  • Yes No 3 celery
                                                                  • Yes No 3 tbsp all purpose flour
                                                                  • Yes No 4 cup water
                                                                  • Yes No 2 tbsp chili powder
                                                                  • Yes No 2 tbsp cumin powder
                                                                  • Yes No 1/2 tsp sugar, granulated
                                                                  • Yes No 1 28 oz crushed tomatoes
                                                                  • Yes No 2 tsp apple cider vinegar
                                                                  • Yes No 1 1/2 tsp salt
                                                                  • Yes No 2 4 oz green chilies in can
                                                                  • Yes No 12 6 inch flour tortilla
                                                                  • Yes No 3 cup shredded cheddar cheese
                                                                  • Yes No 3 tsp vegetable oil
                                                                  • 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. Serve with chili.
                                                                  Cuisine:YesNotex-mex
                                                                  Yields: 8servings
                                                                  • Prep Time: 20 minutes
                                                                  • Cook Time: 1 hour 40 minutes
                                                                  • Total Time: 2 hours
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    dutch oven
                                                                  • Yes No
                                                                    skillet

                                                                  —Sherry Lee, Shelby, Alabama

                                                                  Ingredients
                                                                  • Yes No 1 9 oz tortilla chips
                                                                  • Yes No 2 15 oz each pinto beans
                                                                  • Yes No 1 15 oz kernel corn
                                                                  • Yes No 1 14 1/2 oz diced tomato in can
                                                                  • Yes No 1 8 oz tomato sauce
                                                                  • Yes No 1 taco seasoning
                                                                  • Yes No 2 cup shredded cheddar cheese
                                                                  • Yes No lettuce, sour cream and salsa
                                                                  • Crush tortilla chips and sprinkle into a greased 13-in. x 9-in. baking dish. In a large bowl, combine the beans, corn, tomatoes, tomato sauce and taco seasoning. Pour over chips. Sprinkle with cheese.
                                                                  • Bake, uncovered, at 350° for 18-25 minutes or until heated through. Serve with lettuce, sour cream and salsa if desired. Yield: 6-8 servings.
                                                                  Yields: 7servings
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    baking dish
                                                                  • Yes No
                                                                    bowl

                                                                  Try these satisfying snacks from Sue Seymour Valatie, New York. She pats cheese into the dough, then tucks in store-bought bean dip to fix these tasty turnovers. "They're easy to assemble with prepared pie crusts," she says.

                                                                  Ingredients
                                                                  • Yes No 3/4 cup pinto bean dip
                                                                  • Yes No 1/3 cup chopped onion
                                                                  • Yes No 1/3 cup chopped green bell pepper
                                                                  • Yes No 9 inch pastry shell
                                                                  • Yes No 1/2 cup finely shredded cheddar cheese
                                                                  • Yes No 1/2 tsp chili powder
                                                                  • Yes No salsa and sour cream
                                                                  • In a bowl, combine bean dip, onion and green pepper; set aside. On a lightly floured surface, roll pastry to 1/8-in. thickness. Sprinkle with half of cheese; press lightly with fingers. Turn pastry over; sprinkle with remaining cheese and press lightly. Cut into 3-in. circles.
                                                                  • Place about 2 teaspoons bean mixture in the center of each circle. Fold over; press edges with a fork to seal. Sprinkle with chili powder. Place on lightly greased baking sheets. Bake at 350° for 15-18 minutes or until golden brown. Serve with salsa and sour cream if desired. Yield: 2-1/2 dozen.
                                                                  Yields: 15servings
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    dip
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    bowl
                                                                  • Yes No
                                                                    fork

                                                                  We enjoy this dish throughout the year. When I take it to church suppers, I set some oven-fresh corn bread next to it...every morsel is gobbled up in no time!—Audary Blaxton, Decatur, Alabama

                                                                  Ingredients
                                                                  • Yes No 1 lb ground beef
                                                                  • Yes No 1 small onion
                                                                  • Yes No 1 small green bell pepper
                                                                  • Yes No 1 15 oz pinto beans
                                                                  • Yes No 1 14 1/2 oz diced tomato in can
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1/2 tsp mustard powder
                                                                  • In a skillet, cook beef, onion and green pepper over medium heat until meat is no longer pink; drain. Add the beans, tomatoes, salt and mustard; mix well. Simmer, uncovered, for 20 minutes or until thickened. Yield: 4 servings.
                                                                  • You can substitute 1-1/2 cups of chopped fresh tomatoes for the canned tomatoes in Stovetop Pinto Beans.
                                                                  Yields: 4servings
                                                                  • Prep Time: 10 minutes
                                                                  • Cook Time: 35 minutes
                                                                  • Total Time: 45 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    chop
                                                                    Equipment:
                                                                  • Yes No
                                                                    skillet

                                                                  Cumin, cilantro and red pepper flakes lend a Southwestern flair to tender pinto beans in this recipe from Mrs. L.R. Larson of Sioux Falls, South Dakota. "This dish was inspired by one served at a Dallas, Texas restaurant. The chef added chunks of ham, but my version is meatless," she writes. "It makes a great Tex-Mex side or a filling lunch when served with corn bread."

                                                                  Ingredients
                                                                  • Yes No 2 cup dried pinto beans
                                                                  • Yes No 2 14 1/2 oz each reduced sodium chicken broth
                                                                  • Yes No 2 celery
                                                                  • Yes No 1/4 cup diced onion
                                                                  • Yes No 1/4 cup diced green bell pepper
                                                                  • Yes No 1 tsp cumin powder
                                                                  • Yes No 1/2 tsp sage
                                                                  • Yes No 1/4 tsp crushed crushed red chili pepper
                                                                  • Yes No 2 bay leaf
                                                                  • Yes No 1 garlic clove
                                                                  • Yes No 2 14 1/2 oz each mexican diced tomatoes in can
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No parsley
                                                                  • Sort beans and rinse with cold water. 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. Return beans to the pan. Stir in the broth, celery, onion, green pepper, cumin, sage, pepper flakes, bay leaves and garlic. Bring to a boil. Reduce heat; simmer, uncovered, for 1 hour or until beans are very tender.
                                                                  • Discard bay leaves. Stir in tomatoes and salt. Simmer, uncovered, for 30 minutes or until heated through. Sprinkle with cilantro. Yield: 10 servings.
                                                                  Yields: 10servings
                                                                  • Prep Time: 10 minutes
                                                                  • Cook Time: 1 hour 30 minutes
                                                                  • Total Time: 1 hour 40 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    sprinkle
                                                                    Equipment:
                                                                  • Yes No
                                                                    dutch oven
                                                                  • Yes No
                                                                    pan

                                                                  These beans taste like you’re on the Chisholm Trail fresh from a cattle drive. They’re a bunch of work, but they’re worth it, for the flavor is straight from the Old West—other than the Worcestershire sauce, that is. Tip: Julia Child’s method of soaking beans is to cover them with plenty of water and boil for 2 minutes. Turn off the heat, cover tightly, and let sit for 1 hour. Then drain and cook as usual.

                                                                  Ingredients
                                                                  • Yes No 1 lb dried pinto beans
                                                                  • Yes No 1/4 lb salt pork
                                                                  • Yes No 8 cup water
                                                                  • Yes No 1 14 oz whole tomatoes in can
                                                                  • Yes No 4 clove garlic
                                                                  • Yes No 1 large onion
                                                                  • Yes No 2 tbsp chili powder
                                                                  • Yes No 1 tsp cumin powder
                                                                  • Yes No 2 jalapeño chili pepper
                                                                  • Yes No 1 tbsp worcestershire sauce
                                                                  • Yes No 1 cup tomato ketchup
                                                                  • Yes No 1 tsp kosher salt
                                                                  • Wash and pick over the beans, removing wrinkled or shrunken beans.
                                                                  • Make several cuts into the salt pork down to, but not through, the rind.
                                                                  • Combine the beans, salt pork, water, tomatoes, garlic, onion, chili powder, cumin, chile peppers, Worcestershire sauce, and barbecue sauce in a heavy saucepan or Dutch oven. Bring to a boil, then reduce the heat to maintain a low simmer. Cook very slowly, covered, stirring the beans up from the bottom occasionally and adding water if they start looking dry.
                                                                  • Cook for at least 2 hours. When the beans are soft (not mushy) but still hold their shape, they are done. Serve hot.
                                                                  Cuisine:YesNodutch
                                                                  Yields: 7servings
                                                                  Yes No
                                                                  By:
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                                                                  • Yes No
                                                                    wash
                                                                  • Yes No
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                                                                  • Yes No
                                                                    barbecue
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    heavy saucepan
                                                                  • Yes No
                                                                    dutch oven
                                                                    Supplies:
                                                                  • Yes No
                                                                    wooden pick
                                                                  Boyd's Pinto Beans
                                                                   3 h 5 m

                                                                  Southern Style Pintos

                                                                  Ingredients
                                                                  • Yes No 1 lb dry pinto beans
                                                                  • Yes No 1/3 lb smoked pork bones
                                                                  • Yes No 4 cup water
                                                                  • Yes No 2 tbsp vegetable shortening
                                                                  • Place the pinto beans into a large container and cover with several inches of cool water; let stand 8 hours to overnight. Or, bring the beans and water to a boil in a large pot over high heat. Once boiling, turn off the heat, cover, and let stand 1 hour. Drain and rinse before using.
                                                                  • Bring the neck bones to a boil with 4 cups of water in a large saucepan. Reduce heat to medium-high; simmer 20 to 30 minutes.
                                                                  • Pour the drained beans into the simmering water with the neck bones; add additional water to just cover the beans. Bring to a boil over high heat; reduce heat to medium-low, cover, and simmer 1 hour. Make sure that the water level continues to cover the beans as they cook; use more water as needed. After 1 hour, stir in the shortening; continue simmering until the beans are tender, about 30 minutes more.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 6cups
                                                                  • Prep Time: 5 minutes
                                                                  • Cook Time: 2 hours
                                                                  • Total Time: 3 hours 5 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                    Equipment:
                                                                  • Yes No
                                                                    pot
                                                                  • Yes No
                                                                    saucepan

                                                                  Bacon gives this bean side dish the flavor of baked beans without the long cooking time.

                                                                  Ingredients
                                                                  • Yes No 1 tsp vegetable oil
                                                                  • Yes No 3 slice bacon
                                                                  • Yes No 1 scallions, separating white and green parts
                                                                  • Yes No 2 15 oz each pinto beans
                                                                  • Yes No 1 cup water
                                                                  • Yes No coarse salt
                                                                  • Heat oil over medium-high. Add bacon, and cook, stirring often, until golden brown and almost crisp, about 3 minutes. Add scallion whites and cook, stirring, until softened, about 1 minute. Add pinto beans and water, and season with salt and pepper. Bring to a boil; reduce heat and simmer, stirring occasionally, until slightly thickened, about 5 minutes. Serve topped with scallion greens.
                                                                  Yields: 4
                                                                  Yes No
                                                                  By:
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                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
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                                                                  • Yes No
                                                                    serve
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No 1 lb dry pinto beans
                                                                  • Yes No 1 tsp chili powder
                                                                  • Yes No 1/2 tsp dried oregano
                                                                  • Yes No 1/2 lb ham hock
                                                                  • Yes No 4 cup water
                                                                  • Yes No 1 onion
                                                                  • Yes No house seasoning, recipe follows
                                                                  • Wash the beans and soak overnight in cold water. Drain the beans and dump into slow cooker. Stir in chili powder and oregano.
                                                                  • If using ham hock: Pre-soak ham in a separate pot, for at least 2, or refrigerated up to 24 hours, depending on how salty you want your stock to be. Add ham hock to slow cooker with beans and pour in ham soaking liquid. Add more water until ham hock is completely covered.
                                                                  • If using streak o' lean: Cut into cubes, brown in a skillet, and place the meat and any rendered fat in the slow cooker with beans. Pour 4 cups water into pot.
                                                                  • Add onion to slow cooker with beans and meat. Stir well. Season, to taste, with House Seasoning, cover the pot, and cook on high until beans are very tender, about 5 hours.
                                                                  • cup salt
                                                                  • /4 cup black pepper
                                                                  • /4 cup garlic powder
                                                                  • Mix ingredients together and store in an airtight container for up to 6 months.
                                                                  • Yield: 1 1/2 cups
                                                                  Yields: 11servings
                                                                  • Prep Time: 10 minutes
                                                                  • Cook Time: 5 hours
                                                                  • Inactive Time: 8 hours
                                                                  • Total Time: 13 hours 10 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    wash
                                                                  • Yes No
                                                                    soak
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    slow cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    mix
                                                                    Equipment:
                                                                  • Yes No
                                                                    slow cooker
                                                                  • Yes No
                                                                    pot
                                                                  • Yes No
                                                                    skillet

                                                                  Here's a tasty recipe using pink or pinto beans with ham hock, tomatoes, and seasonings.

                                                                  Ingredients
                                                                  • Yes No 1 lb dried pinto beans
                                                                  • Yes No ham hock
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1/8 tsp hot sauce
                                                                  • Yes No 2 tbsp butter
                                                                  • Yes No 1 large onion
                                                                  • Yes No 1 large garlic clove
                                                                  • Yes No 1 15 oz canned chopped tomatoes
                                                                  • Yes No 1/4 cup diced parsley
                                                                  • Yes No 1/4 tsp thyme, ground
                                                                  • Yes No 1/4 tsp marjoram, ground
                                                                  • Yes No 1 tbsp chili powder
                                                                  • In deep stock pot, cover beans with cold water and and let soak overnight. Next day, add ham bone, salt, and Tabasco sauce. Bring beans to a boil; reduce heat. Cover and simmer for 1 hour, or until beans are tender. Drain beans, reserving liquid. While beans are cooking, heat bacon drippings or butter in a skillet; add onion and garlic and cook over medium low heat until onion is tender. To skillet, add tomatoes, parsley, thyme, marjoram, chili powder, and 1 cup of the reserved cooking liquid. Taste and add salt if necessary. Cover and cook over low heat, stirring occasionally, for about 45 minutes. Combine tomato mixture with beans; simmer over low heat for 15 minutes. Remove ham hock or ham bone before serving. Serves 6 to 8. More Pinto Bean Recipes Chalupas Pinto Bean Soup Crockpot Mexican Pinto Beans Texas Bean Bake Crockpot Bean Soup Frijoles Pinto Beans, Low Fat Kamara's Greens and Pinto Beans Chili Soup with Pinto Beans Southwestern Beef and Pinto Beans Crockpot Enchilada Casserole Bean Recipes Side Dish Casseroles Crockpot Beans Recipes Slow Cooker Recipes | Casseroles | Main Recipe Index Weekly Crockpot Recipe Newsletter
                                                                  Cuisine:YesNomexican
                                                                    Steps:
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    soak
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    slow cook
                                                                    Equipment:
                                                                  • Yes No
                                                                    pot
                                                                  • Yes No
                                                                    skillet
                                                                  • Yes No
                                                                    slow cooker
                                                                    Brands:
                                                                  • Yes No
                                                                    Tabasco
                                                                  Ingredients
                                                                  • Yes No 1/2 lb dried pinto beans
                                                                  • Yes No 3 cup chicken stock
                                                                  • Yes No 1/4 lb sweet chorizo
                                                                  • Yes No 1/4 lb hot chorizo
                                                                  • Yes No one 2 oz piece of smoked ham
                                                                  • Yes No 1 medium tomato
                                                                  • Yes No 1 small carrot
                                                                  • Yes No 1 small celery
                                                                  • Yes No 1 small onion
                                                                  • Yes No 1 parsley
                                                                  • Yes No 1 oregano
                                                                  • Yes No salt and pepper
                                                                  • Yes No lime
                                                                  • In a medium saucepan, combine the pinto beans with the stock, chorizos, Classic Sofrito, ham, tomato, carrot, celery, onion, parsley and oregano and bring to a boil. Simmer over low heat, skimming occasionally, until the beans are tender, about 1 1/2 hours.
                                                                  • Remove the chorizos; slice them 1/4 inch thick and return to the stew. Remove the carrot, coarsely chop it and return to the stew. Discard the parsley and oregano and season the stew with salt and pepper. Serve the bean stew with the lime wedges.
                                                                  Yields: 4
                                                                  • Cook Time: 30 minutes
                                                                  • Total Time: 13 hours 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    stew
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    saucepan

                                                                  Pinto beans slow cooked with ham and seasonings.

                                                                  Ingredients
                                                                  • Yes No 1 lb dried pinto beans, sorted
                                                                  • Yes No 3 cup water
                                                                  • Yes No 1 large onion
                                                                  • Yes No 4 oz ham
                                                                  • Yes No 3 clove garlic
                                                                  • Yes No 1/2 cup chopped green bell pepper
                                                                  • Yes No 1 tbsp chili powder
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1 tsp black pepper
                                                                  • Yes No 1/2 tsp cumin powder
                                                                  • Yes No 1/4 tsp dried oregano
                                                                  • Cover beans with water and soak overnight; drain. Put beans in a large kettle; cover with fresh water and simmer 20 to 30 minutes. Drain. Place beans in a 5- or 6-quart slow cooker with water and remaining ingredients. Cover cooker and cook on low setting for 9 to 11 hours, or until beans are soft and done. Stir a couple of times during cooking and add more water if necessary. Serve with cornbread, rice, a green salad or slaw. Serves 8 to 10. More Pinto Bean Recipes Pinto Bean Chili Pinto Bean Stew Recipe Pinto Bean Pie Recipe Texas Pinto Bean Recipe Kamara's Pinto Bean Recipe Crockpot Pinto Bean Recipe with Ham More Beans Pinto Beans Index Beef Chili Ground Beef Chili Crockpot Beans Crockpot Barbecue Slow Cooker Recipes | Casseroles | Main Recipe Index Weekly Crockpot Recipe Newsletter
                                                                  Cuisine:YesNotexas
                                                                    Steps:
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    soak
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    slow cook
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    stew
                                                                  • Yes No
                                                                    barbecue
                                                                    Equipment:
                                                                  • Yes No
                                                                    slow cooker

                                                                  This ground beef and pinto bean dish makes a great everyday meal the whole family will enjoy, and it's quick and easy to prepare.

                                                                  Ingredients
                                                                  • Yes No 1 tbsp olive oil
                                                                  • Yes No 1 lb extra lean ground beef
                                                                  • Yes No 1 cup diced onion
                                                                  • Yes No 1/2 cup diced carrot
                                                                  • Yes No 1/2 cup diced green bell pepper
                                                                  • Yes No 1/2 cup diced yellow bell pepper
                                                                  • Yes No 1 14.5 oz diced tomato in can
                                                                  • Yes No 3 tbsp tomato paste
                                                                  • Yes No 1 4 oz mild green chile, not
                                                                  • Yes No 2 15 oz each pinto beans
                                                                  • Yes No 1 tsp chili powder
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1/4 tsp dried oregano
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 1/4 tsp chili powder
                                                                  • Heat olive oil in a large deep skillet over medium heat. Add ground beef, onion, and carrot; cook, stirring, until meat is not longer pink. Add the bell pepper, tomatoes, tomato paste, chopped green chile, pinto beans, and seasonings. Bring to a simmer; reduce heat, cover, and continue simmering over low heat for 20 to 25 minutes. Serve with a tossed green salad and cornbread for a delicious weeknight family meal. Serves 4 to 6. More Pinto Bean Recipes Pinto Bean Chili Pinto Bean Stew Recipe Pinto Bean Pie Recipe Texas Pinto Bean Recipe Kamara's Pinto Bean Recipe Crockpot Pinto Bean Recipe with Ham More Beans Pinto Beans Index Beef Chili Ground Beef Chili Crockpot Beans Crockpot Barbecue
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    stew
                                                                  • Yes No
                                                                    barbecue
                                                                    Equipment:
                                                                  • Yes No
                                                                    skillet
                                                                  • Yes No
                                                                    slow cooker

                                                                  Serve these pinto beans with cornbread and slaw for a great meatless dinner. Scroll down for more bean recipes and related recipes.

                                                                  Ingredients
                                                                  • Yes No 16 oz dried pinto beans
                                                                  • Yes No 1 cup chopped onion
                                                                  • Yes No 1/2 cup chopped green bell pepper
                                                                  • Yes No 2 medium garlic clove
                                                                  • Yes No 6 cup water
                                                                  • Yes No 1 tbsp chili powder
                                                                  • Yes No 1/2 tsp cumin powder
                                                                  • Yes No 1 1/2 tsp salt
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Cover rinsed and sorted beans with water; cover bowl and let soak overnight. Drain beans; combine all ingredients in slow cooker. Cover and cook on HIGH for 6 to 10 hours, or until beans are tender. More Pinto Bean Recipes Pinto Bean Chili Pinto Bean Stew Recipe Pinto Bean Pie Recipe Texas Pinto Bean Recipe Kamara's Pinto Bean Recipe Crockpot Pinto Bean Recipe with Ham More Beans Pinto Beans Index Beef Chili Ground Beef Chili Crockpot Beans Crockpot Barbecue Slow Cooker Recipes | Casseroles | Main Recipe Index Weekly Crockpot Recipe Newsletter
                                                                  Cuisine:YesNotexas
                                                                    Steps:
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    soak
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    slow cook
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stew
                                                                  • Yes No
                                                                    barbecue
                                                                    Equipment:
                                                                  • Yes No
                                                                    bowl
                                                                  • Yes No
                                                                    slow cooker

                                                                  Pinto beans recipe, Mexican-style, for the slow cooker or crockpot.

                                                                  Ingredients
                                                                  • Yes No 1 1 lb small dry pinto beans
                                                                  • Yes No bacon
                                                                  • Yes No onion
                                                                  • Yes No cilantro
                                                                  • Yes No small salsa
                                                                  • Rinse bag of beans and soak overnight. Next day put in crockpot or slow cooker covered with water, almost to the top; cover and cook on LOW heat 5 to 7 hours, until beans are tender. After about 5 hours, when beans are tender, fry up desired amount of bacon, onion and cilantro until bacon is cooked through and onion is clear; drain well. Add to beans, along with some of the drippings from bacon. Add salsa to taste. Cover and cook about 1 to 2 more hours. So yummy, I always make 2 slow cookers to share with my brother. This could be a main meal with Spanish rice. Pinto beans recipe shared by Marie M. More Pinto Bean Recipes Pinto Bean Chili Pinto Bean Stew Recipe Pinto Bean Pie Recipe Texas Pinto Bean Recipe Kamara's Pinto Bean Recipe Crockpot Pinto Bean Recipe with Ham More Beans Pinto Beans Index Beef Chili Ground Beef Chili Crockpot Beans Crockpot Barbecue Slow Cooker Recipes | Casseroles | Main Recipe Index Weekly Crockpot Recipe Newsletter
                                                                  Cuisine:YesNomexican
                                                                    Steps:
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    soak
                                                                  • Yes No
                                                                    slow cook
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    stew
                                                                  • Yes No
                                                                    barbecue
                                                                    Equipment:
                                                                  • Yes No
                                                                    slow cooker
                                                                    Brands:
                                                                  • Yes No
                                                                    Marie’s
                                                                  Ingredients
                                                                  • Yes No 2 cup pinto bean
                                                                  • Yes No 3 tbsp vegetable oil
                                                                  • Yes No 1 lb boneless beef chuck roast
                                                                  • Yes No 2 cup coarsely chopped onion
                                                                  • Yes No 1 red bell pepper
                                                                  • Yes No 1 green bell pepper
                                                                  • Yes No 1 1/2 tbsp minced garlic
                                                                  • Yes No 2 jalapeño chili pepper
                                                                  • Yes No 2 1/2 tsp cumin seed
                                                                  • Yes No 2 tbsp mild chili powder
                                                                  • Yes No 2 tsp dried oregano
                                                                  • Yes No 1/8 tsp cinnamon
                                                                  • Yes No 2 large bay leaf
                                                                  • Yes No 2 cup water
                                                                  • Yes No 3 tbsp tomato paste
                                                                  • Yes No salt and pepper
                                                                  • Yes No 1/4 cup diced cilantro
                                                                  • Drain the pinto beans. Heat 1 tablespoon of the oil in the pressure cooker. Add half of the cubed meat and cook over moderately high heat until well browned all over; transfer to a plate. Repeat with the remaining meat and another tablespoon of the oil. Set the meat aside.
                                                                  • Add the remaining 1 tablespoon oil to the cooker, along with the onion, red and green bell peppers, garlic, jalapeños and cumin seeds. Cook over moderately high heat, stirring frequently, until the vegetables soften, about 2 minutes; scrape up any browned bits sticking to the bottom of the cooker. Stir in the chili powder, oregano, cinnamon and bay leaves, then add the drained pinto beans, the reserved browned meat and the boiling water.
                                                                  • Lock the lid in place and bring to high pressure over high heat. Lower the heat just enough to maintain high pressure and cook for 15 minutes. Turn off the heat and allow the pressure to come down naturally; do not quick-release, or the meat will toughen. Remove the lid, tilting it away from you to allow any excess steam to escape.
                                                                  • Remove and discard the bay leaves. Stir the tomato paste into the chili and season with salt and black pepper, then simmer for a few minutes to blend the flavors. If the chili seems too soupy, set it aside for a few hours at room temperature. Alternatively, puree about a cupful of the beans and stir them back in. Stir in the cilantro just before serving.
                                                                  Cuisine:YesNotex-mex
                                                                  Yields: 6
                                                                    Steps:
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    pressure cook
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    steam
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    pressure cooker
                                                                  Ingredients
                                                                  • Yes No 1/4 cup molasses
                                                                  • Yes No 3 tbsp water
                                                                  • Yes No 2 tbsp red wine vinegar
                                                                  • Yes No 2 tbsp dijon mustard
                                                                  • Yes No 2 tsp clover honey
                                                                  • Yes No 1 tsp kosher salt
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 1/2 cup canola oil
                                                                  • Yes No 2 tbsp canola oil
                                                                  • Yes No 1 small spanish onion
                                                                  • Yes No 1 carrot
                                                                  • Yes No 2 clove garlic
                                                                  • Yes No 1 jalapeño chili pepper
                                                                  • Yes No 3/4 lb pinto bean
                                                                  • Yes No 1 1/2 cup lobster meat
                                                                  • Yes No mustard molasses dressing
                                                                  • Yes No 1/4 cup chopped flat leaf parsley
                                                                  • Dressing:
                                                                  • Combine the molasses, water, vinegar, mustard, honey, and salt and pepper, to taste, in a medium bowl. Slowly whisk in the oil until emulsified.
                                                                  • Salad:
                                                                  • Heat the oil in a large saute pan over medium-high heat until it begins to shimmer. Add the onion and carrot and cook until soft, about 4 minutes. Add the garlic and jalapeno and cook for 30 seconds.
                                                                  • Add the beans and lobster and cook until slightly heated through, about 2 minutes. Transfer to a serving bowl, add the dressing and parsley and toss to coat. Let sit at room temperature for 30 minutes before serving to allow flavors to meld.
                                                                  Yields: 5servings
                                                                  • Prep Time: 30 minutes
                                                                  • Cook Time: 10 minutes
                                                                  • Inactive Time: 30 minutes
                                                                  • Total Time: 1 hour 10 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    emulsify
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    coat
                                                                    Equipment:
                                                                  • Yes No
                                                                    bowl
                                                                  • Yes No
                                                                    whisk
                                                                  • Yes No
                                                                    saute pan
                                                                  • Yes No
                                                                    serving bowl

                                                                  Pinto beans are cooked with smoked sausage and a ham bone or ham hock, along with garlic, tomatoes, and seasonings. Serve these savory pinto beans with hot boiled rice.

                                                                  Ingredients
                                                                  • Yes No 1 lb dried pinto beans
                                                                  • Yes No 6 cup water
                                                                  • Yes No 1 ham hock
                                                                  • Yes No 1 medium onion
                                                                  • Yes No 3 clove garlic
                                                                  • Yes No 1 1/2 tsp salt
                                                                  • Yes No 1 lb similar smoked sausage
                                                                  • Yes No 1 14.5 oz diced tomato in can
                                                                  • Yes No 1 4 oz mixture of mild and jalapeno
                                                                  • Yes No white rice
                                                                  • Combine soaked and drained beans with water, ham hock, onion, and garlic in a large saucepan or Dutch oven over high heat; bring to a boil. Cover, reduce heat to medium, and cook for 45 minutes. Add remaining ingredients. Cover, reduce heat, and simmer 1 hour, stirring occasionally. Remove ham hock and shred ham from bone with a fork. Return ham to bean mixture. Serve over hot cooked rice. Serves 6. Bean Recipes Index Rice Recipes Index Back to Beans and Rice Article Slow Cooker Recipes | Casseroles | Main Recipe Index Weekly Crockpot Recipe Newsletter
                                                                  Cuisine:YesNodutch
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    soak
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    slow cook
                                                                    Equipment:
                                                                  • Yes No
                                                                    saucepan
                                                                  • Yes No
                                                                    dutch oven
                                                                  • Yes No
                                                                    fork
                                                                  • Yes No
                                                                    slow cooker

                                                                  A light pinto bean recipe with chopped vegetables and seasonings.

                                                                  Ingredients
                                                                  • Yes No 1 lb dried pinto beans
                                                                  • Yes No 1 1/2 cup chopped onion
                                                                  • Yes No 1 green bell pepper
                                                                  • Yes No 1 carrot
                                                                  • Yes No 1 celery
                                                                  • Yes No 1/2 tsp dried basil
                                                                  • Yes No 4 clove garlic
                                                                  • Yes No 1/4 tsp dried thyme
                                                                  • Yes No 1/2 tsp celery seed
                                                                  • Yes No 1 tbsp chili powder
                                                                  • Yes No 1 6 oz tomato paste
                                                                  • Yes No dash black pepper
                                                                  • Wash beans well, pick over, and drain. Place in a large kettle and cover with water. Bring to a boil over high heat. Remove from heat and set aside for 1 hour. Drain the water and add fresh water to cover beans. Add the remaining ingredients to the beans. Bring to a boil over high heat. Reduce the heat and simmer, covered, until the beans are tender. Taste and adjust seasonings, adding salt, if necessary. Serves 4. Similar Recipes Red Beans and Rice Red Beans and Rice with Smoked Sausage Louisiana Red Beans and Rice Beefy Rice and Bean Casserole Quick Red Beans and Rice Easy Black Beans & Yellow Rice Bean Recipes Index Rice Recipes Index Back to Beans and Rice Article Back to Low-Fat Recipes Slow Cooker Recipes | Casseroles | Main Recipe Index Weekly Crockpot Recipe Newsletter
                                                                  Cuisine:YesNolouisiana
                                                                    Steps:
                                                                  • Yes No
                                                                    wash
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    smoked
                                                                  • Yes No
                                                                    slow cook
                                                                    Equipment:
                                                                  • Yes No
                                                                    slow cooker
                                                                    Supplies:
                                                                  • Yes No
                                                                    wooden pick
                                                                    Brands:
                                                                  • Yes No
                                                                    AMP

                                                                  Scroll down to see more bean recipes.

                                                                  Ingredients
                                                                  • Yes No 1 lb pinto bean
                                                                  • Yes No 4 cup water
                                                                  • Yes No 1 cup coarsely chopped onion
                                                                  • Yes No 1 14.5 oz whole tomatoes in can
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 2 tsp chili powder
                                                                  • Yes No 1/4 tsp cayenne pepper, ground
                                                                  • Yes No 2 tsp salt
                                                                  • Yes No 1/4 lb salt pork
                                                                  • Yes No 2 tsp cumin powder
                                                                  • Put all ingredients into Crock Pot. Cover and cook on high for 2 hours, then low for 5 to 7 hours. These can be used as refried beans, just mash partially before serving. More mixed bean recipes Beef and Beans with Cheese Peach Baked Beans Easy Pineapple Beans with Bacon Savory Baked Beans with Bacon Beans and Franks Bean and Sausage Casserole Chili Bean Casserole Beefy Barbecue Beans Beans and Hot Dogs Bean and Bacon Salad Picnic Beans with Bacon Texas Bean Bake Beef and Lima Beans Pineapple Baked Beans and Beef Barbecue Bean Stew Crockpot Cowboy Beans Four Bean Casserole Spareribs and Beans Honey Baked Beans Bean Recipes Side Dish Casseroles Vegetable Recipes Index Crockpot Crockpot Vegetable Crockpot Beans Recipes Crockpot Barbecue Recipes Slow Cooker Recipes | Casseroles | Main Recipe Index Weekly Crockpot Recipe Newsletter
                                                                  Cuisine:YesNomexican
                                                                    Steps:
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    mash
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    barbecue
                                                                  • Yes No
                                                                    stew
                                                                  • Yes No
                                                                    slow cook
                                                                    Equipment:
                                                                  • Yes No
                                                                    slow cooker

                                                                  Easy crockpot pinto beans with tomatoes and seasonings, along with chopped celery, diced ham, and chopped carrot.

                                                                  Ingredients
                                                                  • Yes No 2 16 oz each pinto beans
                                                                  • Yes No 1 cup diced ham
                                                                  • Yes No 1 14.5 oz diced tomato in can
                                                                  • Yes No 1 medium onion
                                                                  • Yes No 1/2 bell pepper
                                                                  • Yes No 1/2 cup diced celery
                                                                  • Yes No 1/2 cup diced carrot
                                                                  • Yes No 1/2 tsp chili powder
                                                                  • Yes No 1/2 tsp cumin powder
                                                                  • Yes No 1/4 tsp oregano
                                                                  • Yes No 1/4 tsp garlic powder
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1 8 oz tomato sauce
                                                                  • Combine all ingredients in slow cooker. Cover and cook on LOW for 5 to 7 hours. Stir before serving. Serves 4 to 6. More Pinto Bean Recipes Pinto Bean Chili Pinto Bean Stew Recipe Pinto Bean Pie Recipe Texas Pinto Bean Recipe Kamara's Pinto Bean Recipe Crockpot Pinto Bean Recipe with Ham More Beans Pinto Beans Index Beef Chili Ground Beef Chili Crockpot Beans Crockpot Barbecue Slow Cooker Recipes | Casseroles | Main Recipe Index Weekly Crockpot Recipe Newsletter
                                                                  Cuisine:YesNotexas
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    slow cook
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    stew
                                                                  • Yes No
                                                                    barbecue
                                                                    Equipment:
                                                                  • Yes No
                                                                    slow cooker

                                                                  Scroll down to see more pinto bean recipes.

                                                                  Ingredients
                                                                  • Yes No 1 lb pinto bean
                                                                  • Yes No 4 medium tomato
                                                                  • Yes No 1 cup chopped onion
                                                                  • Yes No 1 clove garlic
                                                                  • Yes No salt and pepper
                                                                  • Yes No 1/4 tsp dried rosemary
                                                                  • Yes No 1/4 cup chopped green bell pepper
                                                                  • Yes No 1/2 tsp oregano
                                                                  • Yes No 1 cup shredded mozzarella cheese
                                                                  • Yes No 1/4 cup grated parmesan cheese
                                                                  • Soak pinto beans in water overnight. Drain beans, cover with fresh water and simmer for 1 1/2 to 2 hours, until tender. In slow cooker, combine beans with tomatoes, onion, garlic, green pepper, salt and pepper, rosemary and oregano. Add 2 cups liquid from pinto beans. Cover and cook on low for 8 to 10 hours. Turn control to HIGH; add Mozzarella and Romano cheeses. Cook uncovered on high for 15 to 20 minutes. Turn heat off; let stand for a few minutes before serving to allow beans to absorb some of the liquid. More Pinto Bean Recipes Pinto Bean Chili Mexican Style Pinto Beans Pinto Bean Stew Recipe Pinto Bean Pie Recipe Texas Pinto Bean Recipe Kamara's Pinto Bean Recipe Crockpot Pinto Bean Recipe with Ham More Beans Pinto Beans Index Beef Chili Ground Beef Chili Crockpot Beans Crockpot Barbecue Slow Cooker Recipes | Casseroles | Main Recipe Index Weekly Crockpot Recipe Newsletter
                                                                  Cuisine:YesNoitalian
                                                                    Steps:
                                                                  • Yes No
                                                                    soak
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    slow cook
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    stew
                                                                  • Yes No
                                                                    barbecue
                                                                    Equipment:
                                                                  • Yes No
                                                                    slow cooker

                                                                  A beef and pinto bean chili recipe.

                                                                  Ingredients
                                                                  • Yes No 8 oz dried pinto beans
                                                                  • Yes No 3 14.5 oz each diced tomato in can
                                                                  • Yes No 2 large green bell pepper
                                                                  • Yes No 2 tbsp vegetable oil
                                                                  • Yes No 4 large cup chopped onions, about 4 onions
                                                                  • Yes No 3 clove garlic
                                                                  • Yes No 1/4 cup chopped parsley
                                                                  • Yes No 3 tbsp butter
                                                                  • Yes No 3 lb lean ground beef
                                                                  • Yes No 1/4 cup chili powder
                                                                  • Yes No 4 tsp salt
                                                                  • Yes No 1 tsp black pepper
                                                                  • Yes No 1 tsp cumin powder
                                                                  • Pick over pinto beans; rinse. Place beans in a large bowl; cover with water and let stand overnight in refrigerator. Drain before cooking. Place drained beans in a large Dutch oven or pot; add water to cover. Bring to a boil; reduce heat, cover and simmer for about 45 minutes, or until beans are tender. Bean skins should burst when you blow on a few in a spoon. Add tomatoes and simmer for 5 minutes. Set beans aside. In a skillet in 2 tablespoons of vegetable oil, sauté chopped onions and bell pepper until soft, stirring frequently. Add garlic and chopped parsley. In a large skillet melt 3 tablespoons butter; or margarine and brown ground beef lightly. With slotted spoon, transfer beef to the onion mixture; stir in chili powder and cook for 10 minutes. Add beef mixture to beans and stir in pepper, ground cumin, and salt to taste. Cover and simmer for 1 hour. Remove cover and continue cooking for about 30 minutes. Skim off excess fat before serving pinto bean recipe. This pinto bean recipe serves 8. More Pinto Bean Recipes Pinto Bean Stew Recipe Pinto Bean Pie Recipe Texas Pinto Bean Recipe Kamara's Pinto Bean Recipe Pinto Bean Recipe with Ham Beans and Legumes Index Side Dish Casseroles Vegetable Recipes Index Crockpot Crockpot Vegetable Crockpot Beans Crockpot Barbecue Slow Cooker Recipes | Casseroles | Main Recipe Index Weekly Crockpot Recipe Newsletter
                                                                  Cuisine:YesNotex-mex
                                                                    Steps:
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    stew
                                                                  • Yes No
                                                                    barbecue
                                                                  • Yes No
                                                                    slow cook
                                                                    Equipment:
                                                                  • Yes No
                                                                    bowl
                                                                  • Yes No
                                                                    refrigerator
                                                                  • Yes No
                                                                    dutch oven
                                                                  • Yes No
                                                                    pot
                                                                  • Yes No
                                                                    skillet
                                                                  • Yes No
                                                                    slow cooker
                                                                    Supplies:
                                                                  • Yes No
                                                                    wooden pick
                                                                  Ingredients
                                                                  • Yes No 1 small garlic clove
                                                                  • Yes No 1 1/2 3 tbsp lime
                                                                  • Yes No 2 tsp kosher salt
                                                                  • Yes No 1/4 tsp chili powder
                                                                  • Yes No 1/4 cup extra virgin olive oil
                                                                  • Yes No 1 15 oz pinto beans
                                                                  • Yes No 1 1/3 cup corn kernel
                                                                  • Yes No 1 orange
                                                                  • Yes No 1/2 1/4 cup small red onion
                                                                  • Yes No kosher salt
                                                                  • Yes No black pepper
                                                                  • Yes No 1 cup cherry tomato
                                                                  • Yes No 1 small hass avocado
                                                                  • Yes No 1/4 cup chopped fresh cilantro, leaves and stems
                                                                  • Make the dressing: Smash the garlic clove, sprinkle with a pinch of the salt, and, with the flat side of a large knife, mash and smear the mixture to a coarse paste. Whisk the garlic paste, lime juice, remaining salt and chili powder together in a bowl. Gradually whisk in the olive oil, starting with a few drops and then adding the rest in a steady stream.
                                                                  • For the salad: Toss together the beans, corn, bell pepper, and onions. Add the dressing and toss to coat evenly. Gently fold in the tomatoes, avocado, and cilantro. Adjust seasoning with salt and pepper, to taste, and serve.
                                                                  • Copyright (c) 2004 Television Food Network, G.P., All Rights Reserved.
                                                                  Cuisine:YesNomexican
                                                                  Yields: 6servings
                                                                  • Prep Time: 20 minutes
                                                                  • Total Time: 20 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    mash
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    large knife
                                                                  • Yes No
                                                                    whisk
                                                                  • Yes No
                                                                    bowl
                                                                  Ingredients
                                                                  • Yes No 2 ancho chili pepper
                                                                  • Yes No 2 cup water
                                                                  • Yes No 1 medium onion
                                                                  • Yes No 1 garlic clove
                                                                  • Yes No 2 tsp cumin seed
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 2 tbsp olive oil
                                                                  • Yes No 2 15 oz cans pinto beans
                                                                  • Yes No 1 1/2 cup low-sodium chicken broth
                                                                  • Yes No 2 bay leaf
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Place chiles in bowl. Pour 2 cups boiling water over. Let soak until chiles are soft, about 20 minutes. Strain, reserving 1/2 cup soaking liquid. Seed chiles; place in processor. Add onion, garlic, cumin, 1 teaspoon salt, and 1/2 cup soaking liquid; puree. DO AHEAD: Can be made 2 days ahead. Cover; chill.
                                                                  • Heat oil in large pot over medium-high heat. Add chile puree; stir until slightly thickened, about 4 minutes. Add beans, broth, bay leaves, and 1/4 teaspoon pepper. Bring to boil. Reduce heat; simmer 10 minutes. Season with salt and pepper.
                                                                  • * Available at many supermarkets and at specialty foods stores and Latin markets.
                                                                  Yields: 4servings
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    soak
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    simmer
                                                                    Equipment:
                                                                  • Yes No
                                                                    bowl
                                                                  • Yes No
                                                                    pot
                                                                  Ingredients
                                                                  • Yes No 1 cup pinto bean
                                                                  • Yes No 1/4 cup milk
                                                                  • Yes No 6 tsp butter
                                                                  • Yes No 6 oz unsweetened chocolate
                                                                  • Yes No 1 tsp vanilla
                                                                  • Yes No 1 cup chopped pecan
                                                                  • Yes No 2 lb powdered sugar
                                                                  • Melt chocolate and butter.
                                                                  • Add mashed pinto beans mixed with milk.
                                                                  • Add 1 tablespoon vanilla.
                                                                  • Stir until slightly thickened.
                                                                  • Gradually work in the powdered sugar and pecans. Raisins (optional).
                                                                  • Spread in buttered pan.
                                                                  • Refrigerate.
                                                                    Steps:
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    mash
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    refrigerate
                                                                    Equipment:
                                                                  • Yes No
                                                                    pan

                                                                  These can be made one day before serving.

                                                                  Ingredients
                                                                  • Yes No 2 tbsp vegetable oil
                                                                  • Yes No 1 cup chopped white onion
                                                                  • Yes No 4 garlic clove
                                                                  • Yes No 1 large jalapeño chili pepper
                                                                  • Yes No 1 tbsp dried oregano
                                                                  • Yes No 1 tsp cumin powder
                                                                  • Yes No 9 1/2 cup water
                                                                  • Yes No 1 lb dried pinto beans
                                                                  • Yes No 2 packed tbsp dark brown sugar
                                                                  • Yes No 1 tsp salt
                                                                  • Heat oil in heavy large pot over medium-high heat. Add onion; sauté until translucent, about 3 minutes. Add garlic, chili, oregano, and cumin; sauté 1 minute. Add 9 1/2 cups water and beans. Bring to boil. Reduce heat to medium-low, cover, and simmer 1 hour.
                                                                  • Discard chili. Add sugar and salt to bean mixture. Simmer uncovered over medium heat until beans are tender and almost all liquid has evaporated, about 1 hour longer. Remove from heat. Using potato masher, coarsely mash most of beans. Season with additional salt, if desired. (Can be prepared 1 day ahead. Cool slightly. Refrigerate until cold, then cover and keep chilled. Rewarm in nonstick saucepan over medium heat, stirring frequently.)
                                                                  Cuisine:YesNobaja
                                                                  Yields: 6servings
                                                                    Steps:
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    mash
                                                                  • Yes No
                                                                    refrigerate
                                                                    Equipment:
                                                                  • Yes No
                                                                    pot
                                                                  • Yes No
                                                                    saucepan
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  This is a zippy alternative to refried beans. This easy side dish is so homey and hearty. Sometimes I top it off with a sprinkling of shredded cheese or a dollop of sour cream.—Lorna Nault, Chesterton, Indiana

                                                                  Ingredients
                                                                  • Yes No 1 small onion
                                                                  • Yes No 2 tsp minced cilantro
                                                                  • Yes No 1 tbsp canola oil
                                                                  • Yes No 1 garlic clove
                                                                  • Yes No 2 15 oz each pinto beans
                                                                  • Yes No 2/3 cup salsa
                                                                  • In a large skillet or saucepan, saute onion and cilantro in oil until tender. Add garlic; cook 1 minute longer. Stir in the beans and salsa; heat through. Yield: 6 servings.
                                                                  Cuisine:YesNomexican
                                                                  Yields: 6servings
                                                                  • Total Time: 15 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                    Equipment:
                                                                  • Yes No
                                                                    skillet
                                                                  • Yes No
                                                                    saucepan
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No 1 1 lb pork tenderloin
                                                                  • Yes No 2 tbsp olive oil
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 2 tbsp lime juice
                                                                  • Yes No 1 tsp minced garlic
                                                                  • Yes No 1 chipotle chiles in adobo sauce
                                                                  • Yes No 2 tbsp water
                                                                  • Yes No 2 tsp lime juice
                                                                  • Yes No 1 tsp chili powder
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 2 15 oz pinto beans
                                                                  • Yes No 4 smoked bacon
                                                                  • Yes No 1 1/2 cup chopped plum tomato
                                                                  • Yes No 1 cup diced avocado
                                                                  • Yes No 1/2 cup chopped jicama
                                                                  • Yes No 1/3 cup chopped onion
                                                                  • Yes No 2 tbsp lime juice
                                                                  • Yes No 1 tbsp olive oil
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 6 oz sturdy tortilla chips
                                                                  • Yes No 1 1/4 cup shredded reduced fat colby and monterey jack cheese blend
                                                                  • Yes No 1/4 cup chopped cilantro
                                                                  • Yes No 1 jalapeño chili pepper
                                                                  • Preheat oven to 500°.
                                                                  • For meat, rub pork with 1 tablespoon oil, 1/4 teaspoon salt, and black pepper. Place pork in a shallow roasting pan coated with cooking spray. Bake at 500° for 23 minutes or until a thermometer registers 160°. Remove from pan; cool 10 minutes. Shred pork with two forks to measure 2 cups; place in a small bowl. Stir in remaining 1 tablespoon oil, remaining 1/4 teaspoon salt, 2 tablespoons juice, and garlic.
                                                                  • For beans, remove 2 chipotle chiles and 1 teaspoon adobo sauce from can; reserve remaining chiles and sauce for another use. Drop chiles through food chute with food processor on; pulse 3 times or until coarsely chopped. Add adobo sauce, water, and next 4 ingredients (through beans); process 5 seconds or until smooth. Stir in bacon.
                                                                  • Preheat broiler.
                                                                  • For topping, combine plum tomato and the next 6 ingredients (through 1/4 teaspoon salt); toss well to coat.
                                                                  • Arrange tortilla chips in a single layer on a large rimmed baking sheet. Top evenly with bean mixture; top with meat mixture, and sprinkle with cheese. Broil 4 minutes or until cheese melts. Top evenly with topping, cilantro, and jalapeño. Serve immediately.
                                                                  Cuisine:YesNotex-mex
                                                                  Yields: 6servings (serving size: 1 ounce chips, 1/2 cup beans, 1/3 cup pork, and 1/2 cup topping)
                                                                    Steps:
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    broil
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    oven
                                                                  • Yes No
                                                                    roasting pan
                                                                  • Yes No
                                                                    thermometer
                                                                  • Yes No
                                                                    pan
                                                                  • Yes No
                                                                    bowl
                                                                  • Yes No
                                                                    food processor
                                                                  • Yes No
                                                                    broiler
                                                                    Supplies:
                                                                  • Yes No
                                                                    apple wood
                                                                  • Yes No
                                                                    baking sheet
                                                                  Ingredients
                                                                  • Yes No 1 15 oz pinto beans
                                                                  • Yes No 3/4 cup mild salsa
                                                                  • Yes No 1 romaine heart
                                                                  • Yes No 8 taco shells
                                                                  • Yes No 1 cup shredded cheddar cheese
                                                                  • In a small microwave-proof bowl, combine the beans and 1/2 cup of the salsa. Microwave on high until hot, 1 to 2 minutes. 2. Tear the lettuce into bite-size pieces. Divide the taco shells among 4 plates (2 per plate). 3. Divide the bean mixture among the taco shells and top with the lettuce, Cheddar, and the remaining 1/4 cup of salsa.
                                                                  Cuisine:YesNomexican
                                                                  Yields: 4
                                                                  • Prep Time: 15 minutes
                                                                  • Total Time: 15 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    microwave
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    tear
                                                                    Equipment:
                                                                  • Yes No
                                                                    microwave
                                                                  • Yes No
                                                                    bowl

                                                                  Keep these slightly spicy, fiber-rich beans on hand for quick breakfast burritos or soft veggie tacos. This recipe goes with Beefy Taco Salad

                                                                  Ingredients
                                                                  • Yes No 1 medium onion
                                                                  • Yes No 1 tsp olive oil
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 1/2 cup tomato sauce
                                                                  • Yes No 2 15 oz pinto beans
                                                                  • Yes No 1 cup beef broth
                                                                  • Yes No 1 tbsp hot sauce
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1/4 tsp cumin powder
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 1 tbsp red wine vinegar
                                                                  • Sauté chopped onion in hot olive oil in a Dutch oven over medium-high heat 5 minutes or until onion is tender. Add minced garlic, and sauté 1 minute. Stir in tomato sauce and remaining ingredients.
                                                                  • Bring to a boil; reduce heat, and simmer 8 minutes.
                                                                  • Mash bean mixture with a potato masher until thickened, leaving some beans whole.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 14servings (serving size: 1/4 cup)
                                                                    Steps:
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    mince
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    mash
                                                                    Equipment:
                                                                  • Yes No
                                                                    dutch oven
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  Pinto beans are a popular dish in Mexico and can be served with a variety of main dishes. The beans are left whole, and served with a little bit of the broth that the beans are cooked in. These pinto beans are different than refried beans which are mashed and fried after the beans are cooked. This Pinto Beans recipe is actually a great start to make the refried version, but they are also great by themselves.

                                                                  Ingredients
                                                                  • Yes No 1 32 oz pinto beans
                                                                  • Yes No water
                                                                  • Yes No 32 oz low-sodium chicken broth
                                                                  • Yes No 32 oz water
                                                                  • Yes No 3 clove garlic
                                                                  • Yes No 1 jalapeno, seeds
                                                                  • Yes No water
                                                                  • Rinse the beans and pick out any debris. Broken beans are okay and can be left in. Put the beans in a large pot or bowl and cover with enough water to cover the beans by 4-5 inches. Let them soak overnight. The next morning, drain the soaking liquid and discard. Rinse the beans one more time and place into a large pot. Chop the garlic and the jalapeno. Add the chicken broth, water, garlic and jalapeno to the beans and bring to a simmer. Let the beans simmer all day until softened. The liquid should reduce to a slightly thickened broth. If too much water evaporates, add more as necessary. The beans will need to cook for 5-6 hours.
                                                                  Cuisine:YesNomexican
                                                                    Steps:
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    soak
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cook
                                                                    Equipment:
                                                                  • Yes No
                                                                    pot
                                                                  • Yes No
                                                                    bowl
                                                                    Supplies:
                                                                  • Yes No
                                                                    wooden pick

                                                                  With its notes of cumin, cinnamon, and chocolate playing off the gentle spice, this meatless chili combines the best parts of a mole sauce and a Cincinnati-style chili. Its rich body makes it a seriously satisfying dinner any night of the week.

                                                                  Ingredients
                                                                  • Yes No 2 medium ancho chili pepper
                                                                  • Yes No 1 dried chipotle chile
                                                                  • Yes No 1 tsp cumin seed
                                                                  • Yes No 1 tsp dried oregano
                                                                  • Yes No 1/8 tsp cinnamon
                                                                  • Yes No 2 medium onion
                                                                  • Yes No 2 tbsp olive oil
                                                                  • Yes No 4 garlic clove
                                                                  • Yes No 3 medium zucchini
                                                                  • Yes No 3/4 lb kale, and leaves
                                                                  • Yes No 1 tsp grated orange zest
                                                                  • Yes No 1/8 tsp sugar, granulated
                                                                  • Yes No 1 oz unsweetened chocolate
                                                                  • Yes No 1 14 1/2 oz tomatoes in juice, reserving juice, and chopped
                                                                  • Yes No 1 1/4 cup water
                                                                  • Yes No 3 15 oz pinto beans
                                                                  • Yes No rice, cilantro, scallions, sour cream
                                                                  • Slit chiles lengthwise, then stem and seed. Heat a dry heavy medium skillet over medium heat until hot, then toast chiles, opened flat, turning and pressing with tongs, until pliable and slightly changed in color, about 30 seconds. Tear into small pieces.
                                                                  • Pulse cumin seeds and chiles in grinder until finely ground. Transfer to a small bowl and stir in oregano, cinnamon, and 1 1/2 teaspoons salt.
                                                                  • Cook onions in oil in a large heavy pot over medium-high heat, stirring occasionally, until softened. Add garlic and cook, stirring, 1 minute, then add chile mixture and cook, stirring, 30 seconds. Stir in zucchini and kale and cook, covered, 5 minutes. Add zest, sugar, chocolate, tomatoes with their juice, and water and simmer, covered, stirring occasionally, until vegetables are tender, about 15 minutes.
                                                                  • Stir in beans and simmer 5 minutes. Season with salt.
                                                                  • Cooks' note: Chili improves in flavor if made 1 to 2 days ahead. Chill, uncovered, until cool, then cover.
                                                                  Cuisine:YesNotex-mex
                                                                  Yields: 6servings
                                                                  • Active Time: 30 minutes
                                                                  • Total Time: 45 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    tear
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    refrigerate
                                                                    Equipment:
                                                                  • Yes No
                                                                    equipment
                                                                  • Yes No
                                                                    skillet
                                                                  • Yes No
                                                                    bowl
                                                                  • Yes No
                                                                    pot
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  Unusual pie that doesn't taste like it sounds.

                                                                  Ingredients
                                                                  • Yes No 1 cup pinto bean
                                                                  • Yes No 1 cup coconut meat
                                                                  • Yes No 4 egg
                                                                  • Yes No 3 cup sugar, granulated
                                                                  • Yes No 1 tbsp vanilla extract
                                                                  • Yes No 1 cup butter
                                                                  • Yes No 2 9 inch deep dish frozen pie crusts
                                                                  • Mash beans till very smooth.
                                                                  • In a large bowl, beat eggs. Mix in beans, sugar, vanilla, melted butter or margarine, and coconut until well blended. Divide filling into pie crusts.
                                                                  • Bake at 350 degrees F (175 degrees C) for 1 hour, or until done.
                                                                  Yields: 5 ½inch deep dish pies
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    mash
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    bake
                                                                    Equipment:
                                                                  • Yes No
                                                                    bowl
                                                                  Refried Pinto Beans
                                                                   2 h 20 m
                                                                  Ingredients
                                                                  • Yes No 2 qt water
                                                                  • Yes No 2 cup pinto bean
                                                                  • Yes No 2/3 cup lard
                                                                  • Yes No 1 large onion
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Bring the water to a boil in a medium saucepan. Add the beans, reduce the heat to a simmer, cover and cook, skimming occasionally, approximately 1 1/2 hours. To test for doneness, taste 3 or 4 of the smaller beans. They should be cooked through and creamy inside. Mash, along with the liquid in the pot, with a potato masher or the back of a wooden spoon until creamy.
                                                                  • Heat the lard or other fat in a medium saucepan over medium high heat. Saute the onions with the salt and pepper until golden brown, about 10 minutes. Add the mashed beans and continue cooking, stirring occasionally, until the liquid evaporates and the beans form a mass that pulls away from the sides and bottom of the pan, about 10 minutes. Serve immediately. Refried beans can be kept in the refrigerator 3 or 4 days and reheated in a covered casserole in a 350 degree oven.
                                                                  Yields: 5servings
                                                                  • Prep Time: 20 minutes
                                                                  • Cook Time: 2 hours
                                                                  • Total Time: 2 hours 20 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    mash
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    saucepan
                                                                  • Yes No
                                                                    pot
                                                                  • Yes No
                                                                    wooden spoon
                                                                  • Yes No
                                                                    pan
                                                                  • Yes No
                                                                    refrigerator
                                                                  • Yes No
                                                                    oven
                                                                  Ingredients
                                                                  • Yes No 1 cup pinto beans, unsoaked
                                                                  • Yes No 4 cup water
                                                                  • Yes No 1 tbsp oil
                                                                  • Pick over beans, rinse and drain. Be sure to not fill the pressure cooker above the halfway mark. Combine ingredients in the cooker and cook for 22 to 25 minutes. For firm cooked beans, check for doneness after minimum time indicated. For soft cooked beans, add 2 extra minutes under high pressure. When cooking time is up, quick release pressure by placing cooker under cold running water. Drain immediately. Always clean the lid and vent thoroughly after cooking beans.
                                                                  • Optional presoak: Cook the beans under high pressure for 1 minute, using 4 cups of water per cup of dried beans. Quick release the pressure under cold running water, drain and rinse the beans. Always discard any loose or free floating bean skins before further cooking. Follow cooking instructions above but adjust cooking time to 7 to 10 minutes.
                                                                  • Note: Add 3 cups of water and 1 tablespoon of oil for each additional cup of beans.
                                                                  Yields: 2cups cooked beans
                                                                  • Prep Time: 10 minutes
                                                                  • Cook Time: 25 minutes
                                                                  • Total Time: 35 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    pressure cook
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    cook
                                                                    Equipment:
                                                                  • Yes No
                                                                    pressure cooker
                                                                    Supplies:
                                                                  • Yes No
                                                                    wooden pick
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  Here's a unique and delicious accompaniment to grilled lamb, chicken or fish.

                                                                  Ingredients
                                                                  • Yes No 2 15 to 16 oz to 16 ounce cans pinto beans
                                                                  • Yes No 3/4 cup chopped onion
                                                                  • Yes No 1/4 cup olive oil
                                                                  • Yes No 3 tbsp red wine vinegar
                                                                  • Yes No 1 1/2 tsp minced rosemary
                                                                  • Yes No 1 tsp minced garlic
                                                                  • Yes No 1/8 tsp hot sauce
                                                                  • Yes No lemon
                                                                  • Yes No rosemary
                                                                  • Combine first 7 ingredients in medium bowl. Toss to blend. Season to taste with salt and pepper. (Can be made 1 day ahead. Cover and chill. Let stand at room temperature 30 minutes before serving.) Squeeze lemon wedges over. Garnish with rosemary sprigs, if desired.
                                                                  Yields: 4
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    bowl

                                                                  Just like some Mexican moles, this chili has a bit of chocolate in it. Serve sour cream and shredded sharp cheddar cheese alongside.

                                                                  Ingredients
                                                                  • Yes No nonstick olive oil spray
                                                                  • Yes No 1 large onion
                                                                  • Yes No 2 medium size red bell pepper
                                                                  • Yes No 6 garlic clove
                                                                  • Yes No 2 lb ground turkey
                                                                  • Yes No 3 tbsp chili powder
                                                                  • Yes No 1 1/2 tsp cumin powder
                                                                  • Yes No 1 1/2 tsp dried oregano
                                                                  • Yes No 3 15 oz cans pinto beans
                                                                  • Yes No 1 28 oz diced tomatoes in juice
                                                                  • Yes No 3 cup low-sodium chicken broth
                                                                  • Yes No 1 oz semisweet chocolate
                                                                  • Generously spray bottom of heavy large pot with nonstick spray. Add onion, bell peppers and garlic and sauté over high heat until vegetables begin to soften, about 8 minutes. Add turkey and sauté until no longer pink, breaking up large pieces with back of fork, about 5 minutes. Mix in chili powder, cumin and oregano and stir 1 minute. Add beans, tomatoes with juices, broth and chocolate. Bring chili to boil. Reduce heat to medium and simmer uncovered until chili thickens, stirring occasionally, about 1 hour. Season with salt and pepper.
                                                                  Cuisine:YesNotex-mex
                                                                  Yields: 7servings
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                    Equipment:
                                                                  • Yes No
                                                                    pot
                                                                  • Yes No
                                                                    fork
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  I first tasted this dish at an office potluck, and now I serve it often when company comes," says Darlene Markel, a Salem, Oregon field editor. "I set out an array of toppings and let everyone fix their own taco salad.

                                                                  Ingredients
                                                                  • Yes No 1 lb dried pinto beans
                                                                  • Yes No 1 4 lb boneless pork loin roast
                                                                  • Yes No 1 14 1/2 oz stewed tomatoes
                                                                  • Yes No 5 medium carrot
                                                                  • Yes No 4 celery
                                                                  • Yes No 1 1/2 cup water
                                                                  • Yes No 2 4 oz each green chilies in can
                                                                  • Yes No 2 tbsp chili powder
                                                                  • Yes No 4 garlic clove
                                                                  • Yes No 2 tsp cumin powder
                                                                  • Yes No 1 tsp dried oregano
                                                                  • Yes No dash black pepper
                                                                  • Yes No 30 10 1/2 oz each, 10 inch flour tortilla
                                                                  • Yes No lettuce
                                                                  • Sort beans and rinse with cold water. Place beans in a Dutch oven; 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 to 4 hours or until beans are softened.
                                                                  • Drain and rinse beans, discarding liquid. Place roast in a 5-qt. slow cooker. In a bowl, combine the beans, tomatoes, carrots, celery, water, chilies, chili powder, garlic, cumin, oregano and pepper. Pour over roast. Cover and cook on high for 3 hours. Reduce heat to low; cook 5 hours longer or until beans are tender.
                                                                  • Remove meat, shred with two forks and return to slow cooker. With a slotted spoon, serve meat mixture over corn chips or in tortillas; serve with toppings of your choice. Yield: 10 servings.
                                                                  Cuisine:YesNodutch
                                                                  Yields: 10servings
                                                                  • Prep Time: 25 minutes
                                                                  • Cook Time: 8 hours
                                                                  • Total Time: 8 hours 25 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    slow cook
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    dutch oven
                                                                  • Yes No
                                                                    slow cooker
                                                                  • Yes No
                                                                    bowl
                                                                  Ingredients
                                                                  • Yes No 1 lb dried pinto beans
                                                                  • Yes No 5 1/2 cup water
                                                                  • Yes No 1 large onion
                                                                  • Yes No 1/4 lb ham
                                                                  • Yes No 1 garlic clove
                                                                  • Yes No 1 tbsp chili powder
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1 tsp black pepper
                                                                  • Yes No 1/4 tsp dried oregano
                                                                  • Yes No 1/4 tsp cumin powder
                                                                  • Sort and wash beans; place in a 5-quart slow cooker. Stir in 5 1/2 cups water and remaining ingredients.
                                                                  • Cook, covered, on LOW 10 hours, stirring twice.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 10servings
                                                                    Steps:
                                                                  • Yes No
                                                                    wash
                                                                  • Yes No
                                                                    slow cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    cover
                                                                    Equipment:
                                                                  • Yes No
                                                                    slow cooker

                                                                  This classic dish is breakfast fare in Costa Rica, but in the States it's definitely for the main course.

                                                                  Ingredients
                                                                  • Yes No 2 cup water
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 3 bay leaf
                                                                  • Yes No 1 cup long grain rice
                                                                  • Yes No 1 tbsp vegetable oil
                                                                  • Yes No 1 cup chopped sweet onion
                                                                  • Yes No 3/4 cup chopped red bell pepper
                                                                  • Yes No 3/4 cup chopped yellow bell pepper
                                                                  • Yes No 1/2 tsp cumin powder
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 1/3 cup chopped cilantro
                                                                  • Yes No 1 15 oz black beans in can
                                                                  • Yes No tangy tamarind sauce
                                                                  • Yes No pickapeppa sauce
                                                                  • Combine the first 3 ingredients in a medium saucepan, and bring to a boil. Stir in the rice. Cover, reduce heat, and simmer 20 minutes or until liquid is absorbed. Discard the bay leaves. Set rice aside.
                                                                  • Heat oil in a large nonstick skillet over medium heat. Add onion and next 6 ingredients (onion through garlic); sauté 5 minutes or until tender. Add rice, cilantro, and beans, and cook 3 minutes or until thoroughly heated, stirring occasionally. Serve with Tangy Tamarind Sauce or Pickapeppa sauce.
                                                                  Cuisine:YesNoworld
                                                                  Yields: 6servings (serving size: 1 cup)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    saucepan
                                                                  • Yes No
                                                                    nonstick pan

                                                                  Sauced-up sausage, tomatoes, green pepper and onion accompany two kinds of beams in this warm main dish from Gloria Slater of Seaford, Delaware. Serve hearty helpings with a salad and rolls for a filling supper.

                                                                  Ingredients
                                                                  • Yes No 1 large onion
                                                                  • Yes No 1 medium green bell pepper
                                                                  • Yes No 1 tbsp olive oil
                                                                  • Yes No 1 1/2 lb reduced fat smoked turkey kielbasa
                                                                  • Yes No 1 15 1/2 oz great northern beans
                                                                  • Yes No 1 15 oz pinto beans
                                                                  • Yes No 1 14 1/2 oz stewed tomatoes
                                                                  • Yes No 1 10 oz diced tomato and green chilies in can
                                                                  • Yes No 1 8 oz tomato sauce
                                                                  • Yes No 1/2 tsp garlic powder
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • In a Dutch oven, saute the onion and green pepper in oil until tender. Add the remaining ingredients; bring to a boil. Reduce heat; cover and simmer until heated through. Yield: 8 servings.
                                                                  Yields: 8servings
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    simmer
                                                                    Equipment:
                                                                  • Yes No
                                                                    dutch oven

                                                                  Garlic and cumin-infused refried beans top freshly baked tortilla chips, which are sturdy and hold up well under the assortment of toppings. You can use black beans in place of pinto beans, if you prefer. If the bean mixture is too thick, stir in a little hot water.

                                                                  Ingredients
                                                                  • Yes No 12 6 inch corn tortilla
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1 tbsp canola oil
                                                                  • Yes No 2 tsp cumin powder
                                                                  • Yes No 1 tsp chili powder
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 2 15 oz pinto beans
                                                                  • Yes No 1 cup crumbled queso fresco cheese
                                                                  • Yes No 1 cup salsa
                                                                  • Yes No 1 cup diced avocado
                                                                  • Yes No 6 tbsp chopped cilantro
                                                                  • Preheat oven to 425°.
                                                                  • Arrange half of tortilla wedges in a single layer on a large baking sheet; lightly coat wedges with cooking spray. Bake at 425° for 8 minutes or until crisp. Repeat procedure with remaining tortilla wedges and cooking spray.
                                                                  • Heat oil in a medium saucepan over medium-high heat. Add cumin, chili powder, and garlic; cook for 30 seconds, stirring constantly. Add pinto beans, and bring to a boil, stirring frequently. Reduce heat to medium, and simmer 10 minutes. Partially mash bean mixture with a potato masher until slightly thick. Place 8 chips on each of 6 plates. Spoon about 1/2 cup bean mixture evenly over tortilla chips on each plate; top each serving with about 2 1/2 tablespoons queso fresco, 2 1/2 tablespoons salsa, and 2 1/2 tablespoons avocado. Sprinkle each serving with 1 tablespoon cilantro.
                                                                  Cuisine:YesNotex-mex
                                                                  Yields: 6servings
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    mash
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    sprinkle
                                                                    Equipment:
                                                                  • Yes No
                                                                    oven
                                                                  • Yes No
                                                                    saucepan
                                                                    Supplies:
                                                                  • Yes No
                                                                    baking sheet

                                                                  Cumin and chili powder season this traditional chili from Sandy Dilatush of Denver, Colorado. Quesadillas on the side make this Southwestern soup a meal.

                                                                  Ingredients
                                                                  • Yes No 1 lb dried pinto beans
                                                                  • Yes No 2 lb ground beef
                                                                  • Yes No 1 medium onion
                                                                  • Yes No 3 celery
                                                                  • Yes No 3 tbsp all purpose flour
                                                                  • Yes No 4 cup water
                                                                  • Yes No 2 tbsp chili powder
                                                                  • Yes No 2 tbsp cumin powder
                                                                  • Yes No 1/2 tsp sugar, granulated
                                                                  • Yes No 1 28 oz crushed tomatoes
                                                                  • Yes No 2 tsp apple cider vinegar
                                                                  • Yes No 1 1/2 tsp salt
                                                                  • Yes No 2 4 oz each green chilies in can
                                                                  • Yes No 12 6 inch flour tortilla
                                                                  • Yes No 3 cup shredded cheddar cheese
                                                                  • Yes No 3 tsp canola oil
                                                                  • 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. Serve with chili. Yield: 8 servings.
                                                                  Cuisine:YesNotex-mex
                                                                  Yields: 8servings
                                                                  • Prep Time: 20 minutes
                                                                  • Cook Time: 1 hour 45 minutes
                                                                  • Total Time: 2 hours 5 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    dutch oven
                                                                  • Yes No
                                                                    skillet

                                                                  Gammy (as my mom, Barbara Galloway, is known around here) loves to cook and be creative. It's a trait that was passed down from her father. Pinto Bean Pie is one of her favorite recipes to make, especially when she's planning special holiday meals. If you'd like to dress up each slice, top them with a dollop of whipped cream and a pecan. —Valerie Elijah, Dayton, Ohio

                                                                  Ingredients
                                                                  • Yes No 1/2 cup canned pinto beans
                                                                  • Yes No 1/3 cup butter
                                                                  • Yes No 1 tsp vanilla extract
                                                                  • Yes No 1 1/4 cup sugar, granulated
                                                                  • Yes No 1/2 cup coconut meat
                                                                  • Yes No 2 egg
                                                                  • Yes No 1 9 inch pastry shell
                                                                  • Yes No 1/2 cup chopped pecan
                                                                  • Yes No whipped topping
                                                                  • In a large bowl, combine the beans, butter and vanilla. Stir in the sugar and coconut. Add eggs; stir well. Pour into crust. Bake at 350° for 30 minutes.
                                                                  • Sprinkle with pecans; bake 15-20 minutes longer or until a knife inserted near the center comes out clean but moist. Cool on a wire rack. Serve with whipped topping if desired. Refrigerate leftovers. Yield: 6-8 servings.
                                                                  Yields: 7servings
                                                                  • Prep Time: 20 minutes
                                                                  • Cook Time: 45 minutes
                                                                  • Total Time: 1 hour 5 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    refrigerate
                                                                    Equipment:
                                                                  • Yes No
                                                                    bowl
                                                                  • Yes No
                                                                    knife
                                                                  • Yes No
                                                                    rack

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