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.
In a large pot add pinto beans, and fill with water.
Prepare 1 to 2 cups of pinto beans as normal for cooking. Near end of cooking, add hot peppers, onion and sugar.
It's wonderful.
Place pinto beans in bottom of crock pot.<
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.
nd cook for 4 minutes. Uncover and mix in the pinto beans, tomato
Sort and rinse beans to remove bad beans, rocks and dirt.
Soak overnight or between 6-8 hours.
Drain and rinse soaked beans.
Add enough water to cover beans for cooking and add salt, pepper, garlic powder and onion powder. Cook until tender, approximately 2 hours.
When cooked, drain water from beans.
Add tomato sauce, chili powder, garlic powder and onion powder.
Heat through to meld flavors.
Cool and freeze 2 cups of beans in sauce in quart bags.
Combine 1 teaspoon cumin, salsa, barbecue sauce, onions and pinto beans. Bring to a boil. Reduce heat and simmer 8 minutes, stirring occasionally. Remove from heat. Set aside and keep warm. Combine remaining 1 teaspoon cumin, garlic powder, salt and pepper. Sprinkle over both sides of chops. Place chops on broiler pan coated with cooking spray. Broil 5 minutes on each side or until done. Serve with beans.
Place the pinto beans in a large pot, and pour in the chicken broth. Stir in onion, jalapeno, garlic, salsa, cumin, and pepper. Bring to a boil, reduce heat to medium-low, and continue cooking 2 hours, stirring often, until beans are tender. Add water as needed to keep the beans moist.
Cook black and pinto beans. (Because they take so long
00\u00b0F Puree 1 can pinto beans in a food processor.
Brown hamburger, sausage, and onion together in 6 quart saucepan.
Add pinto beans (not drained), add can of tomato sauce and add enough water to rinse can.
Add beef bouillon granules.
If using bouillon cubes, dissolve in 1/4 cup water then add to the pan.
Add salt, black pepper, garlic powder, oregano, cumin, chili powder and sugar.
Blend thoroughly.
Bring to boil, reduce heat and simmer for 15 minutes.
Serve.
Wash pinto beans thoroughly and place in a large stockpot. Add 4 quarts water, pork jowl, sugar, salt, and pepper. Bring to a rolling boil over high heat. Reduce heat to a simmer; cook until beans are tender and tasty, 3 to 4 hours. Add water throughout cooking as needed; do not let the beans cook dry.
Cover pinto beans with water in a large bowl. Soak beans for 4 hours, changing
Cook hamburger meat, strain
grease off.
Put meat in a deep skillet or pan and\tput
tomato
sauce
and 4 cans water. Add onion, chili powder,
barbecue
sauce,
salt
and
pepper. Cook for one hour.
Add\twater as needed.
Cook pinto beans in another pot until done.
Pour
off water.
Pour sauce into the beans and cook for 15 minutes,
slow.
You
may
need to add a little water if it is too thick.
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.
Wash pinto beans.
Place in crock-pot and cook on high for 45 minutes.
Drain water from beans and rinse them again.
Place back in crock-pot with water to cover them.
Add bacon pieces.
Cook on low for 6 hours or until done.
Remove stems from greens, rinse well and chop into large pieces.
Saute onion in water or a little bit of olive oil in large pan over medium low heat for 5 minutes, stirring frequently.
Add garlic and continue to saute for another minute.
Add vegetable stock, tomatoes, pinto beans and greens and simmer until they are tender, about 15 minutes.
Season with salt and pepper. Remove from heat and stir in olive oil and lemon juice. Serve hot.
Add the soaked beans with at least 1-inch of water to a large saucepan or stock pot. Bring to a boil.
Stir in the tomato sauce, BBQ sauce, crumbled bacon, diced peaches plus 1 cup of the peach juice. Stir in the brown sugar and pepper. Return to a boil, then reduce heat to medium, cover tightly with lid and cook for about 1 1/2 hours, or until beans are tender. Add salt to taste.
Serve Pinto Beans with Peaches and Bacon as a side dish with your favorite meat from the grill. They are perfect for a backyard BBQ!
In a large skillet, saute green pepper, onion and garlic in oil for 3 minutes.
Stir in broth and cumin.
Bring to a boil. Reduce heat, cover and simmer for 15 minutes.
Add black beans, pinto beans, tomatoes, corn and vinegar.
Heat thoroughly.
Serve over rice.
Delicious with grilled chicken.