Dry Pinto Beans?

Question

I have been the (lucky?) recipiant of 15 pounds of dried pinto beans. I don't want to waste them so do any of you have recipes for pinto beans other than Chili or baked beans as we are tired of those dishes. I have also tryed some of the Mexican casseroles. Is there anything else out there?

Answer 1

This is a mock pecan pie, but instead of pecans use pinto beans.
Pinto Bean Pie
INGREDIENTS
1 cup pinto beans, drained and mashed
1 cup dark corn syrup
1 cup white sugar
1 tablespoon cornstarch
1 teaspoon vanilla extract
3 egg, beaten
1 (9 inch) unbaked pie crust
DIRECTIONS
Preheat oven to 375 degrees F (190 degrees C.)
In a large bowl, combine beans, corn syrup, sugar, cornstarch and vanilla. Beat in the eggs. Pour into pie crust.
Bake in the preheated oven for 30 minutes, or until filling is set and crust is golden brown.

Answer 2

I will just share a neat little trick...

When you cook your beans - (It's easier when they're pre-soaked) put a whole peeled carrot over the top. The carrot absorbs a great deal of the natural gas from the beans during the cooking process.

Throw the carrot away after cooking, and you'll have less gas and indigestion from your pinto beans!

I love three and seven bean salads, but I am sorry to say I can't make them. I just boil my beans with Knorr Beef Bullion and enjoy them as is.

Peace.

Answer 3

Bean soup.
bring 2 lb of beans to a boil, pour of the water and replace with cold water.
bring to a boil again, and again pour off the boiling water, replace with cold water and bring to a boil.
This time pour the beans and as much of the water as you can into a crock pot, add a small onion, diced, 1/2 pound of diced ham, 1/4 of a stick of margarine, and 1 teaspoon of salt, Stir, cook in the crockpot for about 1 hour on the high setting then switch to the low setting for 6- 8 hours. It's ready when the beans are soft.

Answer 4

Pinto Bean Stew

INGREDIENTS:
1 pound dried pinto beans, washed, picked over and drained
ham bone or large ham hock
1 teaspoon salt
1/8 teaspoon Tabasco or other hot pepper sauce
2 to 3 tablespoons bacon drippings or butter
1 large onion, chopped
1 large clove garlic, minced
1 can (about 15 ounces) tomatoes, chopped
1/4 cup finely chopped parsley
1/4 teaspoon ground thyme
1/4 teaspoon ground marjoram
1 tablespoon chili powder, or to taste

PREPARATION:
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.

Answer 5

How about a nice Taco Soup:

2 pounds ground beef
2 cups diced onions
2 (15 1/2-ounce) cans pinto beans
1 (15 1/2-ounce) can pink kidney beans
1 (15 1/4-ounce) can whole kernel corn, drained
1 (14 1/2-ounce) can Mexican-style stewed tomatoes
1 (14 1/2-ounce) can diced tomatoes
1 (14 1/2-ounce) can tomatoes with chiles
2 (4 1/2-ounce) cans diced green chiles
1 (4.6-ounce) can black olives, drained and sliced, optional
1/2 cup green olives, sliced, optional
1 (1 1/4-ounce) package taco seasoning mix
1 (1-ounce) package ranch salad dressing mix
Corn chips, for serving
Sour cream, for garnish
Grated cheese, for garnish
Chopped green onions, for garnish
Pickled jalapenos, for garnish

Brown the ground beef and onions in a large skillet; drain the excess fat, then transfer the browned beef and onions to a large slow cooker or a stockpot. Add the beans, corn, tomatoes, green chiles, black olives, green olives, taco seasoning, and ranch dressing mix, and cook in a slow cooker on low for 6 to 8 hours or simmer over low heat for about 1 hour in a pot on the stove. To serve, place a few corn chips in each bowl and ladle soup over them. Top with sour cream, cheese, green onions and jalapenos.


Or go onto foodnetwork.com and type in pinto beans. They have 4 pages of recipes using pinto beans.

Answer 6

Beans and corn bread, Beans and rice.

Soak the beans overnight I and boil with table spoon of salt and a half a cup of sugar and bacon until done. The server with cornbread or oer rive.

Answer 7

Just soak them over night. Rinse, cover with water, add a couple of jalapenos, an onion. Cook for about 4 hours on low heat. Simmer, do not boil. You can reheat the leftovers and they are actually better. Freeze and thaw and reheat. We eat them all of the time. You can add a can of rotel tomatoes. I don't see how you can tire of eating them?

Answer 8

red beans and rice. Pinto's and cornbread

Answer 9

refried beans,,,,cook then then smash then put some on a warm tortilla..sprinkle some cheese on the beans and BAM!! my favorite dish right there!!!

Answer 10

refried beans boil then smash add cheese waaaaaaaaa la