EASONS YOU SHOULDN'T EAT CANNED REFRIED BEANS: (1) You nearly break
In a large pot add pinto beans, and fill with water.
Place beans and juice in blender or
Peel the eggplant and onion, then cut eggplant, zucchini and onion into 1/2 inch pieces.
Heat oil in a very large large frying pan.
Add vegetables and cook slightly. (Add water if it gets dry.).
Add diced tomatoes, basil and oregano. Cover pan with lid and simmer until vegetables are tender.
Add pinto beans and water or liquid from beans. Stir. Cover and cook until heated through. Serve immediately.
br>Add the can of pinto beans with their liquid. Stir and
If using dried pintos, pick over and wash beans.
Soak overnight in water to cover.
Cook 1 hour or until tender. Reserve 1 cup liquid from cooking.
If using canned pintos, do not drain.
Cut chorizo into bite-sized pieces; add to pinto beans and cook over medium heat for 30 minutes.
Serve with fajitas.
for 10 minutes.
Add pinto beans with reserved liquid, basil, oregano
Mix together the lemon juice, soy sauce and water and set aside.
Heat a large skillet and add the olive oil. Stir in the curry until mixed.
Add the rice and mix well. Stir in the pinto beans.
Add the lemon juice mixture, combine well.
Serve topped with the chopped tomatoes, green onions and eggs, eating along side a warm tortilla!
Spray a 1 1/2-quart casserole dish with cooking spray.
Cook bacon until just crisp, pat with paper towels, and crumble. Reserve 2 tablespoons of bacon grease.
In reserved bacon grease, saute onion and garlic until tender, about 10 minutes.
Put undrained pinto beans, onions and garlic, bacon pieces, and rest of ingredients into the casserole dish and mix well.
Bake, uncovered, in a preheated 350\u00b0F oven for 1 hour.
Drain pinto beans. Lightly toss all ingredients together. Serve on lettuce leaf.
Heat chicken broth in a 10-inch non-stick skillet over medium heat until hot.
Add chopped onions and cook until soft.
Add pinto beans; cook, stirring occasionally, 5 minutes.
Mash beans; stir in chili powder, salsa, cumin, salt and pepper.
Add more chicken broth to skillet, if necessary.
Cook and stir until a smooth paste forms, about 5 minutes.
Garnish with grated Cheddar cheese melted on top.
Heat liquid Butter Buds in a 10-inch nonstick skillet over medium heat until hot.
Add pinto beans; cook, stirring occasionally, 5 minutes.
Mash beans; stir in chili powder, cumin, salt and pepper.
Add more liquid Butter Buds to skillet if necessary.
Cook and stir until a smooth paste forms, about 5 minutes.
Garnish with grated Alpine Lace nonfat Cheddar cheese or Kraft Free cheese slices, melted on top.
Serves 4.
Cook black and pinto beans. (Because they take so long
Clean pinto beans.
Rinse and let soak in water all night. The next day, boil pinto beans
with salt and onion.
The beans will be big, fat pinto beans.
Cover pinto beans with water in a large bowl. Soak beans for 4 hours
Cover pinto beans with water in a large bowl; allow beans to soak overnight.
Place onion, green bell pepper, celery, garlic, Black Forest ham, soaked pinto beans, cumin, oregano, bay leaves, and lard in a slow cooker.
Pour enough chicken broth into the slow cooker to cover the other ingredients.
Cook on High until beans are very tender, 5 to 6 hours.
Place the pinto beans into a large container and
Place pinto beans into a large pot and pour in enough water to cover by 2 to 3 inches. Let beans soak overnight.
Drain beans, return to pot, and pour in fresh water to cover; add diced tomatoes, bacon, onion, chili powder, cumin, and garlic powder. Bring to a boil, reduce heat to low, and simmer for 3 hours.
Stir cilantro and salt into bean mixture; simmer until beans are soft, about 1 more hour.
Place pinto beans in large pot, cover with
Wash pinto
beans.
Boil
in pot adding salt and pepper to taste.
Cook
until
done, about 2 hours.
Divide hamburger in half.
Make
small meatballs of one half of hamburger.
Fry on medium-low heat until done.
Add meatballs to cooked
pinto beans. Fry
remaining
hamburger
meat.\tDrain
grease.\tAdd remaining ingredients
to
make
a chili.
Then add mixture to cooked beans. Cook over medium heat for 30 minutes.
Eat over rice or alone in bowl.