What can you make with leftover pinto beans? Any new recipes?

Answer 1

I actually have leftover pintos right now! I'm going to serve them in a bean dip...Here's how to make it...

Mix up one package softened cream cheese, four heaping spoonfulls of sour cream, and half a packet of taco seasoning, untill mixture is smooth. Spead in bottom of serving bowl.
Mash up your leftover pintos, Spread on top of cream cheese mixture.
Make Avocado Pico De Gaio: chop two tomatoes, one white onion, two cloves minced garlic, minced jalepeno to taste, a handfull of chopped cilantro, the juice of one lime, and salt(to taste)
Spread on top of beans.
Top with shredded cheese and serve with tortilla chips!

Answer 2

Soups, stews, rice dishes, and simple side, are the most common used.

Refried Beans

In large skillet, saute 1 small diced onion and 1 diced carrot in 1 tbsp. olive oil over moderate heat until soft. Add two 151/2-oz cans rinsed and drained pinto beans, 2 tsp. tomato paste, 1/4 cup water, 1/4 tsp. dried oregano, 1/4 tsp. salt, and 1/8 tsp cayenne. Cook, stirring and breaking up half of the beans. Serves 4.

Rice & Beans
Serves 4
In medium saucepan, cook 1 small chopped onion, 1 diced green bell pepper, and 4 cloves minced garlic in 1 tbsp, olive oil until soft. Add 2/3 cup rice, 11/2 cups chicken broth, 1/4 tsp. oregano, and 1/4 tsp. black pepper. Cover and cook 17 minutes or until tender. Add 19-oz. can pinto beans, and cook until heated through.

Enjoy!
Happy Holidays!

Answer 3

Taco Soup
"This is a really good and easy recipe. Top with shredded cheese, and serve with chips."
6 - 8 servings
INGREDIENTS
2 pounds lean ground beef
1 onion, chopped
1 (4 ounce) can diced green chiles
1 teaspoon salt
1 teaspoon ground black pepper
1 (15 ounce) can pinto beans, drained
1 (15 ounce) can lima beans, drained
1 (1.25 ounce) package taco seasoning mix
1 1/2 cups water
1 (1 ounce) package ranch dressing mix
1 (15 ounce) can white hominy, drained
1 (14.5 ounce) can stewed tomatoes
1 (15 ounce) can kidney beans, drained and rinsed
DIRECTIONS
In a large Dutch oven, brown the beef and chopped onion over medium heat. Drain off any fat.
Add chilies, salt and pepper, beans, water, seasoning mixes, hominy, and stewed tomatoes to the beef and onion. Bring to a boil. Reduce heat, and simmer for 30 minutes.
Top with shredded cheese, and serve with chips.

Pinto Bean Spread
"This is a quick and easy spread/dip that's perfect for last minute company. Can be served with French bread, crostini, crudites, toast points, or crackers."
16 servings
INGREDIENTS
1 (15 ounce) can pinto beans, drained and rinsed
1 cup nonfat cottage cheese
1 clove garlic
2 tablespoons lemon juice
1 tablespoon dried parsley
1 teaspoon dried dill weed
1 tablespoon butter, softened
1/4 teaspoon seasoned salt
DIRECTIONS
In a blender or food processor, blend the pinto beans, cottage cheese, garlic, lemon juice, parsley, dill, butter, and seasoned salt until smooth. Chill at least 1 hour in the refrigerator before serving.


Easy Chicken Enchiladas
"This is a great recipe for a quick dinner. There aren't many ingredients and doesn't take a lot of time."
INGREDIENTS
1 (8 ounce) package cream cheese
1 cup salsa
2 cups chopped cooked chicken breast meat
1 (15.5 ounce) can pinto beans, drained
6 (6 inch) flour tortillas
2 cups shredded Colby-Jack cheese
DIRECTIONS
Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
In a small saucepan over medium heat, combine the cream cheese and salsa. Cook, stirring until melted and well blended. Stir in chicken and pinto beans. Fill tortillas with the mixture, roll and place into the prepared baking dish. Spread cheese over the top. Cover with aluminum foil.
Bake for 30 minutes, or until heated through. Garnish with your favorite toppings such as lettuce and tomatoes, or sour cream

Happy New Year!

Answer 4

Spiced Pinto Beans Any leftover beans would work in this quick side dish. 1 small onion, chopped 1 small clove garlic, minced 1/2 jalapeno, minced 1/2 teaspoon chili powder 2 teaspoons canola oil 1 cup canned pinto beans, rinsed 2 tablespoons broth or water 1/4 teaspoon cumin 1/4 teaspoon salt 1 tablespoon chopped fresh cilantro Saute onion, garlic, jalapeno and chili powder in oil in a small saucepan until softened. Add beans, broth (or water), cumin and salt. Coarsely mash half of the beans in the pot and simmer until heated through. Stir in cilantro. Black Beans 1 1/4 cups black beans (about 1/2 pound) 12 cups water 1 bay leaf 2 tablespoons extra-virgin olive oil 1 medium onion, chopped 1 green bell pepper, stemmed, seeded and chopped 10 cloves garlic, minced 2 teaspoons ground cumin 2 teaspoons dried oregano 1 teaspoon ground coriander 1 tablespoons red wine vinegar, plus more for the table 1 tablespoon kosher salt Pinch of cayenne pepper Freshly ground black pepper Serving suggestion: YELLOW RICE, recipe follows Put the beans in a large saucepan, add the water and bay leaf, and bring to a boil. Set aside, covered, for 1 hour. Return the beans to a boil, lower the heat to a simmer, cook uncovered, for 1 1/2 hours. Heat the oil in a medium skillet over medium-high heat. Add the onion and peppers and cook, stirring, until soft, about 5 minutes. Add the garlic, cumin, oregano, and coriander and cook, stirring, until fragrant, about 1 minute more. Add the onion mixture to the beans and continue simmering until the beans are very tender and the liquid has thickened, about 1 1/2 hours more. If the beans seem too thick, adjust the consistency with a little bit of water. Stir in the vinegar, season with the salt, cayenne, and pepper to taste. Serve with the yellow rice if desired. YELLOW RICE 2 tablespoons extra-virgin olive oil 1 small yellow onion, chopped 1/2 green bell pepper, seeded and chopped 1 teaspoon ground annatto seed 1 1/2 cups long-grain rice 2 1/2 cups water 2 teaspoons kosher salt 1 bay leaf Heat the oil in a medium saucepan, with a tight-fitting lid, over medium-high heat. Add the onion, pepper, and annatto and cook, stirring, until somewhat soft, about 2 minutes. Add the rice and cook, stirring, until toasted, about 2 minutes more. Add water, salt, and bay leaf and bring to a boil. Wrap the lid tightly with a kitchen towel. Cover the rice, lower the heat to a simmer, and cook for 20 minutes. Remove the rice from the heat and set aside, covered, for 10 minutes. Remove the lid and fluff the rice with a fork. Yield: about 4 side dish servings.

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Answer 5

I simply add cream cheese and sereno peppers (not too hot..) - Finishes off the beans everytime.

Answer 6

I think you can make refried beans and add some cheese to them. Try www.recipezaar.com and they may have some suggestions.