all it a jarrow), the beans nestle closely together and pack
Put cooked pinto beans into small bowl.
Add salsa; top with cheese.
Put in microwave until cheese melts.
This puts some umph in an ordinary dish.
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.
In a large dutch oven, fry bacon and chunk into smaller pieces. Add sausage and heat through.
Add diced onion and chilis and heat until onions are translucent.
Add all tomatoes, salsas and beer.
Heat until boiling. Stirring lightly to mix flavors.
Add jar of pinto beans WITH liquid.
Again, heat to boiling.
Add cilantro.
Stir to mix and serve with sour cream!
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.
00\u00b0F Puree 1 can pinto beans in a food processor.
In a large pot add pinto beans, and fill with water.
Place pinto beans in bottom of crock pot.<
Place the beans in a large pot with
Sort and wash beans.
Place in Dutch oven.
Cover with water 2-inches above beans.
Cover and bring to a boil.
Boil 1 minute. Remove from heat and let stand 1 hour.
Drain beans and return to pot.
Add 5 cups water and remaining ingredients.
Bring to boil; cover and reduce heat.
Simmer 1 1/2 hours or until beans are tender.
Serve with a slotted spoon.
Yields 7 cups.
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.
Wash beans. Add all ingredients. Cover with water and simmer 2 hours or until well done.
In large kettle, add ingredients.
On medium heat, cook until boiling.
Turn down heat to low.
Simmer 3 to 4 hours; stir occasionally.
(Done when beans are tender.)
Ten minutes before serving, take a potato masher and mash beans slightly to thicken sauce.
Stir and serve.
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 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.