EASONS YOU SHOULDN'T EAT CANNED REFRIED BEANS: (1) You nearly break
Place beans and juice in blender or
In a large pot add pinto beans, and fill with water.
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.
an of pinto beans with their liquid. Stir and mash (using a potato
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.
Place the pinto beans into a large container and
Place pinto beans into a large bowl and cover with several inches of water; soak at least 8 hours and up to 24 hours. Drain and rinse before using.
Place soaked pinto beans, onion, garlic, and jalapeno peppers in a slow cooker; pour enough water over mixture to cover with several inches. Cook on Medium-Low, 4 to 6 hours. Season with salt and black pepper.
for 10 minutes.
Add pinto beans with reserved liquid, basil, oregano
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.
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!
Drain pinto beans. Lightly toss all ingredients together. Serve on lettuce leaf.
Cover the pinto beans with water.
Bring to a boil, then reduce heat and simmer until beans are just tender.
Add the potato chunks, celery and salt, along with more water if necessary to cover.
Continue to cook over low heat.
Just before the potatoes and beans are tender, gently fry the onion in oil in a large, heavy skillet or stew pot.
Using a slotted spoon, stir until well blended and heated through.
Serve hot over rice.
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.
Cook your green beans fresh or frozen. If using canned skip this.
Heat the olive oil in a sauce pan, add the onions.
Cook until soft about 5 minutes on low.
Add everything but feta. If using canned green beans add now.
Simmer on low until hot.
Add feta.
I've done this in the oven in a casserole dish, and in a foil packet on the grill. You're basically just heating everything through.
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.