Pioneer Woman Pinto Beans Food

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PINTOS A LA PAPA



Pintos a la PaPa image

Provided by Ree Drummond : Food Network

Categories     side-dish

Time 4h45m

Yield 6 to 8 servings

Number Of Ingredients 11

1 pound dried pinto beans
2 teaspoons kosher salt
2 teaspoons freshly ground black pepper
1 teaspoon chili powder
1/2 teaspoon ground cumin
1/2 teaspoon cayenne
1/4 teaspoon smoked paprika
4 cloves garlic, minced
2 jalapenos, sliced into rounds with seeds
1 dried bay leaf
1 small onion, diced

Steps:

  • Sort through the beans and remove any stones. To soak the beans, put them in a large bowl, cover them with cold water and allow them to soak, covered, overnight. Or use the quick-soak method below.
  • Quick-soak method: Put the beans in a colander and rinse under water. Put the beans in a large pot and add enough water to cover the beans by at least 3 inches. Bring to a boil over high heat. Reduce the heat and simmer for 4 minutes. Turn off the heat and let the beans stand for 1 hour.
  • Drain and rinse the soaked beans and transfer them to a large pot. Add enough water to cover the beans by at least 3 inches. Add the salt, pepper, chili powder, cumin, cayenne, smoked paprika, garlic, jalapeno, bay leaf and onion to the pot. Bring to a boil, then reduce the heat to bring it to a simmer. Cover and cook until the beans are tender, 2 to 3 1/2 hours.

PERFECT PINTO BEANS



Perfect Pinto Beans image

Provided by Ree Drummond : Food Network

Categories     side-dish

Time 11h40m

Yield 12 servings

Number Of Ingredients 11

1 1/2 pounds pinto beans
2 teaspoons chili powder
1 teaspoon ground cumin
1/2 teaspoon paprika
1/4 teaspoon cayenne
3 thick-cut slices of bacon, cut into thirds
3 cloves garlic
2 bay leaves
1 medium onion, diced
1 red bell pepper, diced
Kosher salt and freshly ground black pepper

Steps:

  • Put the beans in a large bowl, cover with cold water and let soak overnight.
  • Drain and rinse the beans, then put them in a large pot. Cover the beans with water and add the chili powder, cumin, paprika, cayenne, bacon, garlic, bay leaves, onion, bell pepper and some salt and pepper. Bring to a boil, then reduce the heat to low and cook until the beans are tender, 2 to 3 1/2 hours.

PIONEER WOMAN'S SPICY BEANS



Pioneer Woman's Spicy Beans image

Wonderful meal on a cold winter day. Serve it over hot, buttered cornbread. We especially like Recipe #83625, which is just the right amount of sweetness to balance all the spicy. Top with grated cheddar cheese and a dollop of sour cream. Just a note: many people soak their beans the night before. I prefer to skip that step and think the bean broth is much more tasty when slow cooked for hours. Delicious!

Provided by Chef SuzyQ

Categories     Beans

Time 4h10m

Yield 12 serving(s)

Number Of Ingredients 9

4 cups dry pinto beans
1 ham hock, whole
1 onion, Diced
2 red bell peppers, Diced
4 garlic cloves, Minced
2 jalapenos, Sliced
2 teaspoons salt, More To Taste
2 teaspoons chili powder (optional)
2 teaspoons black pepper, More To Taste

Steps:

  • Rinse beans under cold water, sorting out any rocks/particles.
  • Place beans in a stock pot with the ham hock and cover with water by 2 inches. Bring to a boil, then reduce to a simmer. Cover the pot and simmer for 2 hours, checking occasionally to make sure the water level is fine. Add more water as needed.
  • Then throw in diced onion, red bell pepper, garlic and jalapeno. Cover and continue cooking for another hour or two, remembering to check the water level.
  • Add salt, chili powder (if desired) and pepper, then cover and cook for another 20 to 30 minutes, or until beans are lovely and tender. Serve with cornbread as a meal, or spoon on top of nachos, tacos, etc.

Nutrition Facts : Calories 55.9, Fat 0.7, SaturatedFat 0.1, Sodium 495.1, Carbohydrate 10.8, Fiber 0.8, Sugar 1.3, Protein 4.1

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