Does anyone have recipes where I can use pinto beans?

Question

Except refried beans. Soups? Salads? Baked ?
Thanks!

Answer 1

Pinto Bean Casserole
Serves 4–6
1 tablespoon organic extra virgin olive oil
3 medium zucchini, sliced into 1/4 inch thick rounds
12 corn tortillas
1 1/2 cups (cooked) pinto beans, drained
1 jar (12.5 ounce) mild salsa
1/3 pound extra sharp grated cheddar cheese
salt and freshly ground pepper to taste
2 green onions, coarsely chopped
Preheat oven to 350°F.

In a medium skillet heat the olive oil over medium heat. Add the zucchini and cook until translucent. Remove from pan and set aside. Lay some corn tortillas over the bottom of a 5 cup baking dish. Cover the tortillas with the zucchini rounds. Spoon on the pinto beans, some of the salsa, and finish with the grated cheddar cheese. Season with salt and pepper. Repeat the layering 1 more time, ending with the cheese. Sprinkle the top with chopped green onions. Place in the oven and bake for 30–40 minutes or until bubbling at the sides. Serve immediately.


Pinto Bean Bread
2 cups lukewarm milk
2 packages yeast
2 cups pinto beans, mashed
2 tablespoons sugar
2 teaspoons salt
2 tablespoons shortening, melted
5-6 cups flour
Combine the milk, beans, sugar, salt, shortening, and 1 tablespoon of the flour. Stir in the yeast and wait for it to bubble. If it has not bubbled in 5 minutes, get new yeast.
Stir in 5-6 cups flour, to make a kneadable dough. Knead 5-10 minutes, until satiny. Place in a greased bowl, turning to grease dough. Cover loosely with a clean damp cloth and let rise till double. Punch down; let rise again.
Punch down; shape into 2 loaves. Place in greased loaf pans. Bake at 350 for 30-40 minutes, or until thumps hollow on bottom.



PINTO BEAN PIE
1 c. pinto beans
1 1/2 c. coconut
1 c. chopped pecans
4 eggs, beaten
2 sticks butter, melted
3 c. sugar
1 tbsp. vanilla
Mash pinto beans well with fork. Mix other ingredients with the beans. Pour into 3 unbaked pie shells and bake at 300 degrees for 45 minutes to 1 hour.


PINTO BEAN CAKE
1/2 c. butter
1 c. sugar
1 egg
2 c. cooked pinto beans
1 c. self-rising flour
1 tsp. soda
1/2 tsp. salt
1 tsp. cinnamon
1/2 tsp. cloves
2 c. diced raw apples
1 c. raisins
1/2 c. chopped nuts
1 tsp. vanilla
Cream butter and sugar and add egg. Mash pinto beans and add to mixture. Sift dry ingredients and add to creamy mixture. Add diced apples, raisins, nuts, and vanilla. Bake in greased tube pan at 350 degrees for 1 hour.
ICING:
1/2 c. shortening
1 box powdered sugar
1 tsp. vanilla
3 tsp. juice from pinto beans
1 tbsp. milk or cream
Mix together and spread. If icing is too thick, add more liquid.


PINTO BEAN SALAD
1 (15 oz.) can pinto beans
1/2 c. bottled or homemade oil & vinegar type Italian dressing
1 tsp. minced garlic
1 tsp. oregano, crushed into palm of hand
1/4 tsp. freshly ground black pepper
3/4 lb. zucchini, cut into 1/4" slices
1/2 c. sliced mushrooms
1/2 c. very thinly sliced red onion
1 c. provolone cheese, cut into 1/4" x 1/4" x 1" strips
1 c. cherry tomatoes, cut in half
1/4 c. chopped parsley
Drain liquid from pinto beans and rinse. Add Italian dressing, minced garlic, oregano, black pepper and toss gently. Cover and refrigerate. Add remaining ingredients and toss gently. Make ahead, cover and chill until serving time.


BEAN, MEATBALL SOUP
1 lb. pinto beans, soaked overnight in 2 qts. water, do not drain
6 beef bouillon cubes (optional)
3/4 c. chopped onion
4 cloves garlic, minced
3/4 c. sliced celery
3/4 c. julienne cut carrots
1 can (about 14 1/2 oz.) stewed tomatoes (not plain canned)
1 1/2 c. shredded or finely cut cabbage
Salt & pepper to taste
To the beans in a large heavy kettle, add bouillon cubes, onion and garlic. Cover and simmer 1 1/2 hours or until beans are nearly tender. Add celery, carrots, stewed tomatoes and meatless balls that have been made rather small and rolled in flour and fried in deep oil until medium brown. Simmer 15 minutes. Add cabbage and cook 15 minutes longer. Salt and pepper to taste. Makes 6 to 8 servings.
MEATLESS BALLS:
1 c. cracker crumbs
3/4 c. chopped pecans
1 c. grated mild colby cheese
3 or 4 beaten eggs
1/2 tsp. garlic salt
1 med. onion, chopped fine
1/2 tsp. liquid smoke flavoring
1 tsp. salt
3 or 4 drops red food coloring
Mix. Make rather small. Roll in flour and fry in deep oil until brown.


PINTO BEAN BURGERS
1 1/2 c. cooked pinto beans
1/2 c. diced onions
1/2 c. shredded carrots
1/2 c. minced fresh parsley
4 egg whites, lightly beaten
2 tbsp. tomato paste
1 1/2 tbsp. Dijon mustard
1 tbsp. chopped mild chili peppers
2 cloves garlic, minced
1/4 tsp. ground black pepper
1 tbsp. uncooked oatmeal
Place the beans in a food processor or blender and roughly puree with on/off turns. Transfer to a large bowl. Add remaining ingredients, mix well. Form the mixture into 8 patties. Brown in a non-stick frying pan over medium heat for 5 minutes per side, or broil about 5 inches from heat. (Weigh servings.)


SOUR CREAM CHILI BAKE
1 lb. pork burger or hamburger
1 (10 oz.) can hot enchilada sauce
1 (15 oz.) can drained pinto beans
1 (8 oz.) can tomato sauce
1 c. sour cream
1 tbsp. instant onion
1 c. shredded cheese
1 (6 oz.) pkg. corn chips
1/2 c. shredded cheese
Brown burger, drain off fat, stir in beans, enchilada sauce, tomato sauce, 1 cup cheese and onion. Set aside 1 cup chips and stir coarsely crushed remaining chips into meat mixture. Put into 2 quart casserole dish. Bake covered at 375 degrees for 30 minutes.
Spoon sour cream on top in center. Sprinkle 1/2 cup cheese and 1 cup chops around edge. Bake uncovered 2 to 3 minutes. Serves 6.


PINTO BEAN SOUP OR DIP
1/2 lb. bacon, cut up
2-3 med. onions
2 cloves garlic
1 (16 oz.) can tomato sauce
1 lb. pinto beans
2-3 tbsp. chili powder
1 tsp. salt or to taste
Soak beans overnight. Start in morning. Fry bacon, onion (chopped), garlic (minced) until bacon is crisp and onion and garlic is transparent. Add to beans and boil until soft, about 2 hours. Then add tomato sauce and seasonings. Simmer the rest of the day adding water when necessary. For dip grind through food mill. Serve with sour cream and chips.



SANTA FE STEW
2 tbsp. oil
2 lb. ground meat, browned with 2 med. chopped onions
2 cans stewed tomatoes
1 sm. can "Rotel" tomatoes with diced chilies
2 cans pinto beans
2 cans kidney beans
2 cans whole kernel corn (drained)
1 tsp. oregano
1 tsp. pepper (coarse ground)
1 tsp. Italian seasoning
2 pkg. taco mix
1 pkg. Hidden Valley ranch party dip
Brown meat and onions. Add oil, stewed tomatoes, Rotel, beans, and corn. Combine thoroughly. Add all dry seasonings. Combine thoroughly. Simmer approximately 45 minutes, stirring occasionally.

nfd♥

Answer 2

Pinto Beans & Ham
INGREDIENTS:
1 pound dried pinto beans, sorted and washed
3 cups water
1 large onion, chopped
4 to 8 ounces cooked ham, chopped
3 cloves garlic, minced
1/2 cup chopped green pepper
1 tablespoon chili powder
1 teaspoon salt
1 teaspoon pepper
1/2 teaspoon ground cumin
1/4 teaspoon dried oregano
PREPARATION:
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.

Answer 3

Chili Pinto Beans

1 pound dried pinto beans, rinsed, picked over, and soaked
3 cups water
1 medium onion, chopped
2 cloves garlic, chopped
2 tsp. oregano
1/2 tsp. ground cumin
2 dried red chilies (whole)

2 tbsp. tomato paste*
2-3 tsp. chili powder (may use all or part chipotle chili powder)
salt, to taste
1 green pepper, minced

Cover the beans with water and presoak them overnight; or do a quick-soak by bringing them to a boil for one minute, removing them from the heat, and allowing them to stand, covered, for one hour.

Drain the soaking liquid from the beans. Place them in the pressure cooker with the water, onion, garlic, oregano, cumin, and chilies. Close the pressure cooker and bring it to high pressure; cook for 5 minutes at high pressure. Remove from heat and allow the pressure to come down naturally.

Open the cooker and remove the dried chilies (squeeze them gently to get out all the flavor, but don't add the seeds to the beans if you don't want them to be spicy). Add the remaining ingredients and cook, uncovered, for 20-30 minutes. Adjust seasonings to your own taste. Serve hot with fresh salsa.

This makes about 6 servings. Try it as a filling for burritos, or mash it and "fry" it in a non-stick skillet for refried beans.

Answer 4

Pinto Bean Pie! Put a layer of cooked pintos in the crust and then put in the makings of Pecan Pie. Then watch when you telll people what they are eating.

Answer 5

I mix some dried pintos with a few other kinds of dried beans and about a half pound of ham and put it in my crockpot. let it sit in a couple cups of water on low all day and you'll have excellent ham and beans.

Answer 6

I guess you've already answered your own question.
Soups,Salads,Baked,Etc.....
The wonderful thing about cooking is being able to experiment with what you have.
Alot of people don't realize this and stick to totally orthodox methods.
Use them in whatever you please and experiment
I'm sure you'll create something fantastic if it comes from within.

Answer 7

Beans and cornbread, bean tacos, bean burritos, chili, nachos, bean dip.

Answer 8

They can be put into vegetable soups, chili, drained and put on salads.

Answer 9

Any chili recipe would be good