Slow Cooker Spicy Pinto Beans {The BEST Mexican side dish}
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I often make these beans instead of refried beans along with enchiladas or taco night. These beans have quite the spicy kick to them!
RECIPE:
INGREDIENTS:
1 lb. dried pinto beans no need to presoak
1 cup diced yellow onion
1-2 jalapenos sliced
2 tsp. chili powder
½ tsp. onion powder
½ tsp. garlic powder
¼ tsp. pepper
32 oz. container chicken broth
2 cups water
Add at the end:
¼ tsp. salt or more to taste.
SLOW COOKER SIZE:
5-quart or larger
INSTRUCTIONS:
Rinse and drain the beans, discard any dirt clumps or rocks. Add to the slow cooker.
Add the onion, jalapenos, chili powder, onion powder, garlic powder, pepper, chicken broth and water to the slow cooker with the beans. Wait to add the salt.
Cover and cook on HIGH 7-8 hours. Do not open the lid while they cook, or they will not get tender.
When the cooking time is done mash about 1/4 of the beans with a potato masher right in the slow cooker. Or you can put a scoop in a bowl and mash with a fork and add back to the slow cooker. This will make the beans creamy, which the slow cooker can't do since the simmer is so low. Add salt to taste, I usually use 1/4 tsp.
Serve as a side dish or as a main with tortillas or cornbread. Enjoy!
PRINTABLE RECIPE AND NUTRITIONAL INFO:
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The Magical Slow Cooker
Sarah Olson
PO BOX 70586
Springfield, OR 97475
Pot Of Pinto Beans Recipe | Frijoles De La Olla Recipe
Today I am making a simple pot of pinto beans or frijoles de la olla. This is a recipe for boiled beans in a pot that can be divided and saved later or served in a bowl or along side your favorite meal.
Welcome to Simply Mamá Cooks YouTube Channel! I am a Mom to a blended Korean / Mexican American family that loves to share what I cook in my home. I am still learning and enjoy the process of making home cooked food.
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⭐️CHARRO BEANS (Stove Top Recipe)
⭐️CHARRO BEANS (Slow Cooker Recipe)
INGREDIENTS
1 lb (454 g) cleaned / presoaked pinto beans (soak overnight for best results)
2 quarts (1.89 L) water
1/2 small onion
2 cloves fresh garlic
2 tsp salt (or salt to taste)
1 fresh jalapeño (optional)
DISCLAIMER: This video and description contains affiliate links, which means that if you click on one of the product links, I’ll receive a small commission. This helps support the channel and allows me to continue to make videos like this. Thank you for the support!
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How TO Make Pinto Beans
Boiled Pinto Beans
Frijoles De La Olla
Legendary Spanish Pinto Beans | Mind-Blowing Good & Done in 30 Minutes
EPISODE 717 - How to Make Spanish Pinto Beans | Alubias Pintas a la Riojana Recipe
FULL RECIPE HERE:
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Authentic Soup Beans – Natures Meat Substitute – ONLY Pennies a Pound – The Hillbilly Kitchen
Pinto beans are very high in protein and cooking them in cast iron makes them high in iron, which makes them a natural, healthy, inexpensive substitute for red meat. As a bonus they are easy to store, lasting for years; easy to cook, no skill or special equipment is needed; and they taste like home, they are the first comfort food.
There was a time when every home had a pot of beans simmering on the stove. In good times and bad soup beans provide a warm comforting healthy meal. They are a comfort food that you can feel good about eating.
Soup beans are the food that saved our ancestors from starvation, and they are much tastier than any of that outrageously expensive emergency food. Make sure you have a bag of pinto beans in your pantry.
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Ingredients:
16 ounce (2 cups) Dried Pinto Beans
Water
Salt & Pepper
Fatback, Salt Pork, Bacon or Bacon Grease
Options: Chopped Onions
Pinto bean fritters -
Pinto Beans -
Cornbread -
Fried Potatoes -
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Cooking a Perfect Pinto Beans Soup | Easy and Healthy Recipe!
This Pinto Beans Soup Recipe is so easy to prepare and it taste so good!You will love this recipe if you are a bean lover.This recipe is sure to impress your guests with its bold and delicious flavors.This one is a must try and makes the perfect meal!
INGREDIENTS:2 lb pinto beans,1 onion,2 celery stalk, 2 carrots,1 parsnips,1 cup cherry tomatoes,1/2 cup tomato sauce,salt,pepper,olive oil,parsley.
RECIPE: Drain the soaked pinto beans transfer to a large pot,add fresh water,cover and cook for 45 minutes. Add onion ,carrots,celery,parsnip ,salt and pepper and cook for 15 more minutes on medium high heat. Add the diced cherry tomatoes,tomato sauce and olive oil. Cook for an additional 1/2 hour until beans is soft then add parsley. Enjoy!!!
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Mexican Pinto Bean Soup
Mexican Pinto Bean Soup
Mexican Pinto Bean Soup
Ingredients
1 tbsp olive oil
1 medium onion diced
1 (14 oz) can fire-roasted tomatoes
3 garlic cloves minced
2 small carrots peeled and diced
1 medium potato peeled and diced
1 tsp oregano dried
1 tsp ground cumin
1 tsp smoked paprika
Red pepper flakes to taste
2 bay leaves (optional)
2 cups vegetable broth
2 (14 oz) cans pinto beans drained and rinsed
Salt and pepper to taste
Instructions
Heat oil in a large pot over medium/high heat.
Add onion and sauté for about 4-5 minutes, stirring frequently.
Stir in the roasted tomatoes, garlic, carrots, potato, and all spices.
Cook for 1-2 minutes, then pour in the vegetable broth
Bring the soup to a boil and let it simmer with a lid for about 10-15 minutes.
Add in the pinto beans and cook for a further 10 minutes or until the veggies are softened, stirring from time to time.
Serve in bowls and garnish with fresh herbs.
Mexican Cornbread Muffins
2 cups self rising cornmeal
¼ cup oil
1 1/3 cup milk
1 egg
½ can cream corn
5 tbsp jalapeno peppers diced
1 cup cheddar cheese
Mix all ingredients in a bowl
If needed add more cornmeal for the right consistency
Add mixture to muffin pans
Cook at 375 for 20 minutes
This recipe makes a drier mix for muffins
Use my other recipe for a moist Mexican Cornbread
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