Learn About Nutritious & Delicious Pinto Beans Recipes For A Great Meal
Food costs are rising fast nowadays and this presents a dilemma to the housemaker who is in charge of producing meals on a daily basis. The challenge to find good, nutritious and cheap meals would be the priority and one food item that embodies all these would be the very versatile pinto bean.
Pinto beans are the staple in lots of Mexican restos and lots of Mexican homes. Beans are cheap and very tasty & also have lots of good nutrients that are good for our body. These beans have folic acid, Vit. B6, iron, fibers, proteins and starch that would be great for your heart and your digestive tract.
Dried pinto beans can be bought the whole year round. They could also be bought canned or cooked already but canned beans are double in their price rather than dried beans. Average price of pinot beans is 1.25 USD for every pound so when you’re buying in bulk then you save more.
Cooked pinto beans can actually last for around 3 days if stored properly. 1 c of dried pintos could make 3 c of cooked pintos. Pinto beans are very versatile and good paied with lots of American & Mexican style dishes like tacos and enchiladas.
You could also have these pinto beans refried with some minced steak, chopped onions, a bit of milk, cumin, powdered red chili and some cheese.
Another option would be to cook some bean soup. This dish is great during the winter months. Below are some simple recipes which you could make in your home. These recipes just serve as guidelines though; you could tweak them by adding or subtracting ingredients depending on your liking.
Chorizo & Pinto Beans Stew
1/2 lb dried pinto beans, soaked overnight and drained (1 1/2 cups)
3 c chicken stock or low-sodium broth
1/4 lb sweet chorizo
1/4 lb hot chorizo
1/4 c Classic Sofrito
One 2-ounce piece of smoked ham
1 med tomato, seeded and coarsely chopped
1 small carrot, halved
1 small celery rib, halved
1 onion (small), quartered
1 parsley sprig
1 oregano sprig
Salt and freshly ground pepper
Lime wedges, for serving
In your medium saucepan, combine pinto beans together with your stock, chorizos, Classic Sofrito, ham, tomato, carrot, celery, onion, parsley and oregano and bring them to a boil. Simmer over low heat, skimming occasionally, until beans are tender, about 1 1/2 hours.
Remove the chorizos; slice them 1/4 inch thick and return to your stew. Remove the carrot, coarsely chop it and return to your stew. Discard the parsley and oregano and season stew with salt and pepper. Serve the bean stew with some lime wedges.
Traditional Frijoles
8 c water
1 lb dried pinto beans, rinsed, drained, and sorted
4 ozs salt pork
1 med onion, chopped
1 large tomato, chopped
2 garlic cloves, minced
1 bunch fresh cilantro, chopped
1/2 tsp pepper
1 1/4 tsps salt, divided
1 Serrano chili (optional)
Bring first 8 ingredients, 1/4 tsp. salt, and, if desired, serrano chile to a rolling boil on medium high heat inside a Dutch oven. Cover then cook, stirring occasionally, over medium-low heat 3 hours or until beans are tender. Stir in remaining 1 tsp. salt. Remove and discard salt pork and chile before serving.
Refritos: Cook 4 cups Traditional Frijoles in 1 Tbsp. hot vegetable oil inside a big skillet over medium heat. Reduce heat, & mash beans using your potato masher as they cook, adding water if necessary to keep moist. Simmer, stirring often, 10 minutes. Prep: 5 min., Cook: 10 min. Makes 6 to 8 servings.
Black Beans & Rice Recipe
Ingredients:
1 ham hock; take out fat
2 tsps of olive oil
2 c of rice (brown); cooked
1 pc of pepper (green); diced
1/2 c of vinegar
1 tsp of garlic; minced
3 pcs of Laurel leaves
1 large onion; chopped
1 tsp of oregano
1 lb of black beans
Instructions:
Clean beans. Soak in water for twenty four hours. In a frying pan, saute onion, pepper and garlic until onions are clear.
Mix in hock, black beans, green pepper and laurel leaves. When cooked, discard the hock and leaves. Season with salt to taste. Add vinegar if desired.
Serve on top of hot rice.
>> Black Beans & Rice Recipe
Natchitoches Baked Beans Recipe
Ingredients:
1 pc. of onion (large)
1 pc of pepper (green)
1/4 tsp of khup
1/4 tsp of worcestershire
2 tbs of sugar (brown)
2 tbs of honey
1/8 lb of ham (chopped)
A dash of hot sauce (Louisiana-style)
A can of pork & beans (Campbell’s)
Ingredients:
Saute peppers and onion with khup, then add the honey, sugar, Worcestershire, ham and sauce (hot). Do not stir a lot. Occasionally stir on low-set flame ’til liquid becomes absorbed then let it stand and reheat in microwave. Good for 8 servings
>> Natchitoches Baked Beans Recipe
Paul’s Sacramento Black Bean Soup Recipe
Ingredients:
1/3 c of cream (for whipping)
2/3 c of dairy cream (sour)
1 c of onion; coarsely chopped
1 pc of bell pepper (red); chopped
4 cls of garlic; chopped finely
2 Tbsps of oil (vegetable)
1 lb of beans (black); dried
6 c of chicken stock
2 c of ham (smoked, cooked); cubed
1/2 tsp of celery seeds
2 Tbsps of Chile (new Mexico); ground
1 Tbsps of oregano leaves; dried
2 Tbsps of cumin (ground)
28 ozs of tomatoes (whole); undrained
1 pc of chipotle chile (canned in adobo sauce)
1 c of celery, chopped
Instructions:
In a Dutch oven (4-quart), saute in vegetable oil the onions, garlic and celery ’til onion softens. Mix in the black beans, ham, chicken stock, chile (new mexico), celery seed, oregano leaves, cumin, tomatoes and chipotle. Bring to a boil and let it boil (2 minutes). Minimize heat. Let it simmer (2.5 hours) ’til beans become soft.
Put about 1/4 soup mixture in a blender then blend ’til smooth and repeat process with the rest of soup mixture. Serve soup with Creme Fraiche (quick) and pepper (bell).
To create Creme Fraiche, slowly beat cream (whipping) into cream (sour) ’til well-blended. Refrigerate and consume within 2 days.
>> Paul’s Sacramento Black Bean Soup Recipe
New Orleans Red Beans & Rice Recipe
Ingredients:
1/2 pound of pork (salt)
1 pound of beans (kidney, red); dried
1 piece of bay leaf
4 Tbsps of celery; chopped
1/4 teaspoon of thyme
2 cloves of garlic; coarsely chopped
4 cups of stock (beef or ham)
1 tsp of salt
4 dashes of sauce (Tabasco)
1 piece of onion; coarsely chopped
3 cups of rice
Instructions:
Drain kidney beans after soaking it in water overnight. Cook pork in Dutch oven until brown. Saute in 3 mins after putting in garlic, onions, as well as celery.
Put in kidney beans stock as well as Tabasco, salt, bay leaf and thyme. Cook over low heat (3 hours), adding water if necessary, ’til beans become soft.
Crush at least a cup of the kidney beans into paste. Mix back the paste with the beans, blend together until mixture becomes thick then serve on top of steaming rice.This recipe makes 6 serving portions.
>> New Orleans Red Beans & Rice Recipe
Kathy Pitts’ Frijoles Refritos Recipe
Ingredients:
2 c of beans; (well-washed, picked-over)
1 pc of onion (large); chopped finely
1 pc of chili pepper (red, small, dried); crushed
1 tsp of cumin (ground)
6 c of ham broth or water
1 Tbsp of oregano
Drippings/lard (for frying)
Cheese (mild cheddar); grated
Cheese (garnish, optional)
Instructions:
Place and boil ingredients inside pot that is deep. Remove fire, cover then let beans sit 1 hour. Boil beans again, then lower flame and let simmer ’til tender; for taste, add salt. Cooking duration depends on beans used, bean’s age, and water’s mineral.
In shallow yet large pan, let 3 Tbsps of lard/drippings dissolve. Then add 1 c of beans with cooking liquid to fat then mash it to become puree.
Keep on pouring liquid and beans with additional fat if needed then continue mashing ’til you use every beans. Serving of beans can be as is, as tortillas filling, or decorated with cheese (shredded).
>> Kathy Pitts’ Frijoles Refritos Recipe
Best Pinto Bean Soup Recipe
Ingredients:
Beans
2 pcs of ham slices; diced
3 c of pinto beans (dry rose brand)
1 c of onions; diced
1 c of celery; diced
1 canned soup (tomato)
Tomato sauce (1 can)
Instructions:
Cook the beans and ham then add celery, onions, tomato soup and sauce. Gradually add more water if needed. Add vegetables and season with salt and pepper.
>> Best Pinto Bean Soup Recipe
Black Bean Pesto Recipe
Ingredients:
Salt
Freshly cracked black pepper
A bunch of coriander (fresh)
2 cloves of garlic
2 pcs of peppers (Jalapeno); seeded
1 pc of ham hock (fresh from the butcher)
1 pc of Laurel leaf (bay leaf)
1 c of water
Black beans (8 oz); dried
Instructions:
Firstly, clean the black beans completely. After this, put all beans inside a deep kitchen pot.
Next add the ham hock, water, Jalapeno, garlic, the Laurel leaf, and coriander. Boil the mixture and then lower down heat. Simmer, lid-off, for an hour and 30 minutes.
Afterwards, turn off heat then remove the hock and Laurel leaf from your mixture. Discard. Through a sieve, or colander, sieve the mixture so that the mixture is separated from its broth. Place all bean batter in a blender and blitz.
While doing so, make sure to pour down little amounts of broth inside the blender to get a velvety, even thick consistency (about 1 cup). Season with pepper and salt.
You can place pesto in a Tupperware and place inside the fridge for future use. Pesto should keep for up to three days.
Just pop inside the microwave if you wish to serve it hot. Perfect for nachos, tortillas and fajitas. Include sour cream; then garnish with cilantro if desired.
>> Black Bean Pesto Recipe
Black Bean Chili With Ham & Corn Recipe
Ingredients:
2 pcs of onions; finely-chopped
Grated cheese (Monterey Jack, 1/2 oz)
1/2 loaf of bread (sourdough)
Salt
Pepper
Ham (honey roasted, 4 oz); diced
1 c of broccoli
1 c of chicken bouillabaise (fat-free)
1 Tbsp of tomato (paste)
1 tsp of cumin (ground)
1.5 Tbsp of chili powder
1 c of corn kernels (frozen)
1 pc of tomato; cut in half
1 can of black beans (16 oz); cleaned & drained
1 pc of red pepper; finely-chopped
1 tsp of olive oil
Instructions:
Preset oven (350 degrees F). Using a deep non-stick pan, saute onions, red bell pepper and garlic. When onions are clear, add in the black beans, corn, tomatoes, chili-powder then season with cumin.
Using another bowl combine the chicken bouillabaisse and the tomato paste and add into your chili mix. Cook, covered for about ten minutes. After ten minutes, mix in the ham.
Add the broccoli then cook five minutes more. Season with pepper and salt. Pop bread inside the oven until toasted. Serve this with your chili and garnish with Monterey Jack and onions on top.
Perfect for two persons.
>> Black Bean Chili With Ham & Corn Recipe
New England Style Baked Beans Recipe
Ingredients:
1 & 1/2 lbs of beans (navy, dry)
1 lb of ham hocks (or ham, smoked or 1/2 lb salt pork, cubed)
1/2 c of onion (chopped)
1/2 c of sugar (brown); packed
1/2 c of syrup (maple)
1 tsp of mustard (dry)
1 tsp of salt
Ingredients:
Wash the beans and add them to water, which is three times its volume, and boil 10 mins. Lower the heat then cook for 30 mins. Let it stand in about 1 & 1/2 hrs, ’til beans become tender, then drain.
Place the beans in crockpot combined with 1 c water. Add the rest of the ingredients and mix it thoroughly. Cover the pot then cook for 10-12 hrs on low-set heat, or cook for 4-5 hrs on high heat.
Stir occasionally. Remove the bone from the ham then return the ham to the pot. Good for 8 servings. If you want beans that are thicker, uncover the pot. Afterward, turn heat to high heat for the rest of the cooking time.
>> New England Style Baked Beans Recipe
Black Bean Soup With Rum Recipe
Ingredients:
1 pc of lemon; sliced
1 parsley (fresh); chopped
Freshly-squeezed lemon juice
1 egg (hard-boiled); sliced into thin slivers
1/3 c of rum (dark)
6 c of broth (beef)
2 c of beans (black); dried
1 pc of ham hock
3 Tbsps of butter; unsalted
1 pc of Laurel leaf
Bunch of thyme (fresh)
Bunch of parsley (fresh)
1 c of celery; chopped
2 c of onions; chopped
Instructions:
Place beans inside a basin with cool water. Leave overnight to soften. Drain beans prior to cooking.
Using a large kitchen pot, saute celery, parsley, thyme, onion and Laurel leaf using butter, about ten minutes.
Next place the hock, beans, broth and water inside the pot. Season with pepper, as well as salt. Let boil then simmer lid off for three more hours.
At this point you can take away the bay leaves and hock. Remove mixture from heat. Spoon beans into a processor and blitz into a smooth velvety mixture.
Return beans into the pot. Add the rum, lime juice, pepper plus salt to your taste. Serve with eggs and parsley on the side. Yields seven cups.
>> Black Bean Soup With Rum Recipe
Mung Bean Pancakes – Bindae Duk Recipe
Ingredients:
1 & 1/4 c of beans (mung); peeled & split into two, soaked overnight (cold water) & drained
1.5 c of salt-cured pork or ham (diced finely)
1.5 c of kim chee (or Chinese cabbage); chopped
3 Tbsp of onions (green); chopped
2 tsp of garlic; crushed
1 tsp of salt
2 pcs of eggs (large)
1/2 tsp of black pepper
Sesame and vegetable oils
Instructions:
Process or blend (grind) mung beans into paste with smooth texture, pouring about a cup of water (cold). Except oils, add the rest of ingredients and beat ’till well-mixed. If cabbage is used instead of kim chee, add bit of powder chili to batter.
Lightly oil and heat skillet using sesame and vegetable oils mixture. Put batter in spoonfuls on skillet then cook ’til underneath is golden and tiny bubbles surfacing.
Flip pancake to cook other surface. When cooked, stack pancakes below a single cloth ’til all pancakes are cooked and serve cold or hot with soy sauce and chili dips.
>> Mung Bean Pancakes – Bindae Duk Recipe
Cajun Black Bean Soup Recipe
Ingredients:
1/2 tsp of cumin; ground
1 tsp of salt
2 Tbsps of hot powder
1/4 c bell pepper (green); minced
1/2 tsp of pepper (cayenne)
2 Tbsps of paprika
1/4 c onion; minced
1.5 quart water
1.5 lb ham hock; smoked
1 lb black beans (dry)
1 jim vorheis
Instructions:
Using a deep kitchen pot, bring the hock then the beans into boil. Cook for two and a half hours. Next, stir the mixture every now and then and place more water as needed.
As soons as beans become tender, remove the hock. Discard. Mix in the onions, herbs, spices, chilies and hot powder. Season with pepper and salt.
Cook lid on for one more hour. Using a spoon that is slotted, pour beans in a food processor and blitz to a puree.
Return puree into mixture. Stir. Serve alongside cheese, chopped egg or chives if desired.
>> Cajun Black Bean Soup Recipe
Black Bean Gazpacho Recipe
Ingredients:
1 bottle of hot chili sauce
2 Tbsps of Italian dressing
1/4 c of green onion; cut into slivers
1 pc of pepper (sweet)
1/2 c of bell pepper (green or yellow); chopped
1 pc of zucchini or summer squash
1/2 c of cucumber; chopped & seeded
1 can of garbanzos; cleaned & drained or 1 can of black beans (15 oz)
1 c of ham (cooked); chopped into bits
3 c of tomatoes; skinned, seeded & diced
1 can vegetable juice (12oz, hot)
Instructions:
Using one large glass bowl, combine the pepper, onions, squash (or cucumber), tomatoes, vegetable juice and ham. Season with salt and ground black pepper.
Cover with cling wrap and place inside the fridge overnight or for two hours. Serve hot chili sauce on the side. Serves 4.
>> Black Bean Gazpacho Recipe
Boot Scootin’ Bean Soup Recipe
Ingredients:
1 c of sherry
1/4 tsp of curry powder
1/2 tsp of basil (sweet)
1/2 tsp of marjoram; ground
1/2 tsp of thyme; ground
1/2 tsp of celery seeds
1/2 tsp of rosemary; crushed
1/2 tsp of cumin
1 tsp of oregano
4 cloves of garlic
1 tsp of Laurel leaves; crushed
1 tsp of salt
1 tsp of Ajinomoto
1 Tbsp of chili powder
2 Tbsps of sugar (brown)
1/4 c of green pepper; chopped finely
3 Tbsps of parsley; chopped finely
3 cloves of garlic; chopped finely
2 c of onions; chopped finely
4 c of chicken broth
22 ozs of tomato juice
2 c of water
2 c of ham; cut into squares
3 c pinto beans; dried
Instructions:
Clean beans. Soak for 24 hours. Mix beans, herbs, seasonings, chicken broth, Laurel leaves, brown sugar, onions, garlic, celery and tomato juice.
Let it boil and gently simmer ’till beans become tender. Pour in the sherry. Perfect for six persons.
>> Boot Scootin’ Bean Soup Recipe
Boston Chicken Baked Beans Recipe
Ingredients:
3 slices of ham; cut into squares
1/2 c of barbeque sauce (open – pit hickory flavor)
1 c of catsup (Hunt’s)
1 can of pork and beans (Campbell, 28 ozs)
1 jar of beans (Northern); drained & rinsed
1/4 c of onions (dry); chopped
1 waldine van geffen
Instructions:
Saute onions. Decant the jar of beans onto a baking pan. Mix in the pork with beans. Add the onions, catsup, ham and barbeque sauce.
Bake at 350 degrees F for thirty five minutes. Take out of the oven and let cool. Place inside the fridge for later use. Reheat if desired.
>> Boston Chicken Baked Beans Recipe