Soak beans according to package directions; drain.<
Place pinto beans in large pot, cover with
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.
Drain pinto beans, and corn.
Cut bell pepper into small pieces also dice onion.
Mix all ingredients.
Let set in refrigerator at least 1 hour.
Serve with crackers or restaurant chips.
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.
Preheat oven to 350. Grease an 8 x 8 baking pan.
In a bowl, combine cooked mexican rice, black beans (rinsed and drained), corn (drained)and onion.
Put into baking dish. Bake for about 15 to 20 minutes.
While dish is baking, make sauce.
In a sauce pan, saute onion and jalapenos in oil until onions are soft. Add green chiles and sour cream. Cook until smooth.
Remove baking dish from oven and pour sauce over casserole and top with cheese.
Bake about 5 to 10 minutes longer until cheese is melted.
Place pinto beans in bottom of crock pot.<
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.
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.
wash beans and look for foreign matter, small stones or pieces of dirt.
rinse twice.
put in a heavy pot with the water and fatback.
bring to a boil and reduce to a slow simmer.
simmer about 3 hours.
Serve with corn bread and sliced onions.
n a large bowl; add pinto beans and bacon mixture. Season with
Brown ground beef with onion and green peppers, crumbling ground beef with a fork.
Combine with chili beans and soup; bring to a boil and pour into an ovenproof dish.
Top with corn chips and cheese.
Bake at 400\u00b0 for approximately 10 minutes or until cheese is melted.
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.
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.
Place the pinto beans into a large container and