Recipes for Pinto Beans

[CL Fan]

Having a party this weekend & doing a burrito bar (tortillas, grilled chicken, rice, beans, sauteed veggies, cheese, salsa, etc). I went to Sams & bought a HUGE, institutional size can of pinto beans. It will be way to much for the party. Any recommendations on recipes, especially something I could freeze so that I don't get beaned out?

Thanks!

[Vanessa]

Smoky Mountain Retreat North Carolina

Pinto Bean Casserole

Ingredients:
1 pound ground chuck
1 medium onion, chopped
1 package burrito mix
1 pint more/less sour cream
1 cup shredded cheddar cheese
1/2 teaspoon salt
2 small packages Pillsbury crescent rolls (can be substituted with corn chips)
2 cans cooked pintos or 3 cups of freshly cooked pintos prepared ahead of time
Roll crescent rolls out in a 13 x 9-inch casserole dish. Brown ground chuck and add onions and burrito mix. Pour drained pintos into mixture. Add mixture to top of crescent rolls. Spoon a layer of sour cream over this and sprinkle with 1-1/2 cups of shredded cheddar cheese. Roll remaining can of rolls over this layer. Top remaining 1/2 cup of cheese and bake until brown.

Crockpot Pinto Soup
1 can northern bean 1 can pinto bean
2 can Kidney beans 1-1/4 tsp. salt
2 tbs. parsley flakes 1/4 tsp. black pepper
1 large chopped onion 1 cup chopped celery
2 cloves minced garlic 16 oz can stewed tomatoes
1 chopped chili pepper 2 cups cooked ham, chopped
2 lb. smoked sausage (diced) 1 tbs. Tony's seasoning


Preparation

Combine all ingredients in crock pot. Cook on low until tender (6 to 8 hrs.). Stir occasionally. Good served with Jalapeno cornbread.




[This message has been edited by Vanessa (edited 09-12-2000).]

[Beth]

You can use them in chili as well as other soups pr casseroles, and you can mash them for refried beans (used as a side or on tostadas, nachos, quesadillas, etc) or bean dip. Here's a recipe that's more like a rich stew than typical chili. We like it with flour tortillas or cornbread.


* Exported from MasterCook *

Chili Colorado with Pinto Beans

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 pounds Boneless beef round or chuck steak -- trimmed and cubed
2 T vegetable oil
1 cup onion -- chopped
4 cloves garlic -- minced
2 T chili powder -- (may increase to 3)
1 Teaspoon ground cumin
1 teaspoon coriander
1 29 oz can tomato puree
4 Anaheim chili peppers -- seeded and chopped
4 jalapeno chili peppers -- seeded and chopped
1 teaspoon salt
1/2 teaspoon sugar
2 16 oz pinto beans, canned -- drained
1/2 cup cheddar cheese -- grated

Trim beef of all fate and gristle; cut into 1-inch cubes. In dutch oven, heat oil over medium-high heat until hot. Add beef cubes in batches; cook about 4 minutes or until well browned, stirring frequently.

Add onions and garlic. Cook 1 to 2 minutes. Stir in chili powder, cumin and coriander and cook an additional minute.

Add tomato puree, Anaheim and jalapeno chilies, salt and sugar; mix well. Bring to a boil. Reduce heat; cover and simmer 1-1/2 to 2 hours or until beef is tender, stirring occasionally.

Stir in beans. Cook until thoroughly heated. Serve chili topped with grated cheese.

Good served with flour tortillas.


- - - - - - - - - - - - - - - - - - -

Per serving: 672 Calories (kcal); 58g Total Fat; (75% calories from fat); 10g Protein; 33g Carbohydrate; 7mg Cholesterol; 1215mg Sodium
Food Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 11 1/2 Fat; 0 Other Carbohydrates


Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0

[Jeanne G]

I was on www.epicurious.com (http://www.epicurious.com) looking for something else and searched for you - Pinto Beans. They had tons of recipes, check it out. Here was one that was healthy and sounded good. I know you mentioned burritos, but you might want to try to make the puree that is in this recipe to put in your burritos. I also have Low-Fat & Fast Mexican, a cookbook from Vegetarian Times and it has some pinto recipes and lots of other really good stuff. Your dinner sounds yummy, enjoy.

PINTO BEAN & FETA CHEESE QUESIDILLAS
A fat-free spicy bean mixture and a sprinkling of low-fat, high-flavor feta cheese are sandwiched between whole wheat tortillas for quesadillas that even health-conscious eaters can enjoy. Rich in carbohydrates, this dish provides lots of energy.
1 1/2 15- to 16-ounce cans pinto beans, drained, rinsed
3/4 cup chopped red onion
3/4 cup chopped fresh parsley
1 1/2 jalapeño chilies, seeded, minced
1 1/2 teaspoons chili powder
1/2 teaspoon ground cumin


8 whole wheat flour tortillas (about 8-inch diameter)
8 tablespoons crumbled feta cheese (about 4 ounces)
Vegetable oil

Combine first 6 ingredients in processor. Using on/off turns, process until very chunky puree forms. Transfer to bowl. Season with salt and pepper. (Can be prepared 1 day ahead. Cover and chill.)

Place 1 tortilla on work surface. Spread with 1/4 of bean mixture. Top with 2 tablespoons cheese, then another tortilla. Heat heavy medium skillet over medium heat. Brush with oil. Add quesadilla; cook until beans are heated and tortillas are brown, about 4 minutes per side. Transfer to warm plate and cover to keep warm. Repeat with remaining tortillas, bean mixture and cheese. Cut each quesadilla into 8 wedges and serve.

Serves 8.

Per Serving: calories, 222; fat, 10 g; sodium, 427 mg; cholesterol, 13 mg

Bon Appétit
July 1994

[Ohioan]

Funny you should ask ... guess what I just had for dinner tonight? I can't give you exact measurements because this is a by-touch concoction, but I'll give it a shot. For each cup of cooked beans, add about:

* 1/4 to 1/2 cup of the bean broth if salt-free or low-sodium; otherwise omit.
* 1/4 cup of crushed tomatoes with juice.
* a slice or two of onion sauteed with a clove of garlic (actually, I cook my beans with the garlic and onion in the cooking water, so I don't need to saute them to bring out the flavor).
* salt, crushed red pepper flakes, and basil to taste.
* a pinch of fennel seeds.
* one or two kalamata olives, pitted and quartered.

Simmer together for about 20 minutes, mash some of the beans if necessary to thicken the sauce, and then pour over linguine. You can also use short pasta such as ziti, shells, or rigatoni. But the shapes should be flexible, so I don't recommend stiff shapes like penne.

Cheers, Phoebe

[CL Fan]

These all sound yummy! Thank you!

[Mandy]

One of my favorite things to do with Pinto Beans is a recipe from my mom for bean dip. It's not light at all, but is sure good.

Melt butter in a pan, adds some onions until soft and clear. Then add drained pinto beans. As they heat through mash them up, then add some velvetta cheese and heat through until cheese melts and beans are hot.

It comes out REALLY creamy and gooey good! It's really good with tortilla chips, or it's good the next day as a bean burrito. And I would think this could be frozen easily and reheated in the microwave, or on the stove.