Puree the beans to a coarse paste in a blender or food processor or mash by hand.
Place the bean paste in a sauce pan with the water and heat.
Mix in all the other ingredients, blending well, and simmer until the cheese is melted, about 5 minutes.
Put in chafing dish and serve hot.
SUGGESTED DIPPERS: Tortilla Chips, Black Cocktail Rye Bread, Bell Peppers, Celery, Monterey Jack Cheese Cubes or Sticks.
cook pinto beans as directed on package.
ne inch.
Add the pinto bean seasoning, sugar, vegetable oil, pepper
Combine first 5 ingredients in large pan and simmer for 20 minutes.
Brown ground beef and drain.
Add beef to pinto bean mixture.
Simmer for an additional 15 minutes.
Pour into large dish.
Mix cornbread according to package directions and pour over mixture.
Bake at 350\u00b0 until cornbread is brown.
inutes.
Drain and rinse pinto beans from overnight soak. Add
In a large skillet, saute onions and peppers in a small amount of oil.
Add ground beef and brown.
Drain fat, and then add tomatoes, tomato sauce and beans.
Mix well.
Pour into a large casserole dish.
Mix the cornbread mix according to directions on package and pour over bean mixture.
Bake in a 425\u00b0 oven (preheated) until golden brown and bubbly, approximately 30 to 40 minutes.
Soak pinto beans overnight, or at least
Brown ground beef and drain.
Put in casserole dish.
Pour pinto beans over ground beef.
Chop onion and green pepper and sprinkle over the beans, pour tomato juice over that, then sprinkle both cheeses over that.
Mix your cornbread according to package and pour over top.
Cook for about 40 to 45 minutes at 350\u00b0. Delicious!!
Fry ground beef, pepper and onion together; drain.
Pour pinto beans in a large casserole dish.
Pour ground beef mixture over beans.
Pour barbecue sauce over beef and beans.
Sprinkle cheese over barbecue sauce.
Stir up corn meal mix and pour over top of all.
Bake until bread is done at 350\u00b0.
Soak the pinto beans in water overnight in
Heat oven to 325\u00b0.
Brown ground beef; drain and set aside.
In a casserole dish, pour in pinto beans (don't drain).
Pour in Hunt's tomato sauce.
Add package of cheese; mix well together. Prepare cornbread mix following directions on back of package.
Mix cornbread using just a little more milk than package calls for, making the batter a little thinner.
Pour cornbread mix on top of beans and bake in oven until bread is brown on top.
Ovens vary so cooking time will vary.
coat a 4 quart pan with no stick spray. Add olive oil, onions & celery. Cook over medium heat for 2 minutes. Add carrots and garlic and cook for another 3-4 minutes. Add pinto beans, broth, water and seasonings. Bring to boil and let simmer 20-25 minutes until veggies are soft. Ladle into bowls and top with sour cream and green onions.
iced Potatoes with Onion and pinto beans, quickly stirring to distribute
Starting with the corn bread, bake corn bread for 30 minutes and let cool, then crumble 1/2 of it into the bottom of a large glass sea thru container (I use a punch bowl) add 1/2 of the pinto beans, and so on.
When you have 2 layers of everything, cover with Saran wrap and refrigerate overnight, or at least 8 hours.
This dip can be served hot by heating individual servings in a microwave until the cheese melts.
This dish is great over the top of Frito's or Tostado's.
n a small bowl. Spoon bean mixture on pizza crust. Sprinkle
Soak the red, white, pinto, kidney, cranberry, lima beans, and
epper. Serve rice topped with bean stew.
venly on tortillas.
Divide bean mixture and lettuce among tortillas
Blend pinto beans, tomato sauce, and taco seasoning in a food processor until a paste forms.
Cook and stir pinto bean mixture in a skillet over medium heat until warmed, about 5 minutes.
Place tortillas on a plate and heat in microwave on high until warm, about 30 seconds. Spread warm pinto bean mixture, shredded lettuce, and Colby Jack cheese onto each warm tortilla. Roll the tortilla around the filling to form a burrito.
iled casserole dish, spread the bean & vegetable mixture across the bottom