Soaked beans overnight. Up at 5am, brought to boil, boiled 2 minutes, turned heat off, lid on for 1. Then began recipe. Beans ready quickly. My secret ingredient is 1 can Hatch enchilada red sauce.
Used immersion blender to mash a few to thicken. Much better than black eyed peas for New Years Day. Thanks for recipe. I had a bag of dried pinto beans been meaing to use. But I usually use beans as a soup to use up ham from whatever meal. Well — too much ham this Christmas. Want nothing to do with ham for a while.
So I looked for alternative ways to cook beans. This recipe is good. Will have to try with the adobe pepper! Real easy and simple and tasty!
Thanks for sharing, Cyndi. I highly recommend this recipe to anyone looking to make pinto beans with authentic Mexican flavor. I doubled the recipe for tamales.
My whole Mexican family loved them! I will use this recipe over and over. I just made this recipe for tamales. I used chicken broth instead of veggie but other than that, I found these flavors so authentic and delicious. I made this recipe but I sauteed all the vegetables and added bell pepper and cilantro.
As usual I hardly measure anyting but it came out excellent! This was so good. I made it for a party where they were making tacos. Everyone said how creamy or cheesy it was. It was all gone and there were still tacos left over.
They taste great thank you very much. It was my first time making them. Merry Christmas to you and your family. Thanks so much for the lovely review, Ana Ray. We are so glad you enjoyed it! Question: how would you use the crockpot to cook these instead of stove top? Let us know if you give it a try!
If I were making these in the crockpot I would still soak them, however I would cook on low for hours or high for …. Personally I would follow everything but change the cooking time. I made this and it was so good : I added more Chipotle peppers and I omitted steps 6 and 7 bc I loved the taste where it was.
I will definitely make this again! Notes: I made 1 lb of pinto beans. I soaked them for 6 hours. It definitely took longer than 1 hour to cook. Worth the wait tho! I used better than bouillon vegetable. Wish I would of done that before I started instead of taking the 40 minute thing to heart. Hi Mae, did you soak your beans beforehand? That vastly reduces cooking time and also improves digestibility.
Sometimes, if the beans are old, they will just not soften. We had some pintos from storage in a warm Texas garage that were about 8 years old that we tried to cook to see if they were still good. We tried soaking in baking soda water and cooking in the pressure cooker and nothing worked.
Do you know if one? This will be a dish I will make often. The flavor is great! I presoaked the beans overnight and they cooked up great within 40 minutes. Flavorful and spicy but not overpowering. So good just from the pot once it cooled a bit. Will definitely be making these again. Thanks for sharing, Kathe! You should not call these Mexican. These are just pinto beans done your way that are Mexican-inspired. Just followed this recipe as written, with an extra pepper in adobo sauce for heat, but simmered it for four hours.
House smells great, beans were delicious! Used chipotle powder in place of adobo and pepper. I omitted chili powder because the brand I buy is too spicy for my littles Also instant potted this for 23 minutes as another reviewer suggested and released it after 15 minutes. I made this in the Instant Pot today. After soaking 1lb beans overnights, I rinsed them and put them along with ALL the other ingredients in the Ipot.
I added enough water to about 1 inch above the beans. I set the pressure on for 23 min and, when is was done, I did a Quick Release after about 15 in. It was absolutely the best! My husband loved it! Thanks so much for the lovely review and for sharing you experience with the Instant Pot, Janet. We are so glad you and your husband enjoyed it!
My second time making these. I follow your recipe and omit the chili powder and chipotle pepper. I live in Florida, altitude zero, and after soaking the freshly bought pinto beans for 16 hours I still had to simmer them for 1. They are still not soft like a canned bean, but most of the crunchy is gone. Hi Sara, We are glad you enjoy them! Is it possible that your beans are old? That could cause them to require more cooking. Another idea that others have mentioned is to add the salt later in the cooking process- though we have never had an issue adding it sooner!
I may have put too much liquid in this time but it will continue to cook down. I added a second pepper in adobe sauce to spice it up just a little more. Thank you so much for the recipe!
My Grandmother always used bacon, salt, and cheese for our beans. Slow cook int he crock pot, smash em down and then she would add cheese and let it melt into them.
My Grandfather used to like adding a little bit of mayonnaise to his beans after there were re fried in the pan with a little oil. I also started liking a little mayo myself. Thanks for sharing. Even for my picky-eater mother. She loved them better than her own, She has been bragging on them all afternoon. I did the low heat and slow. I never review recipes but I needed to review this one because it was so great. I do weight watchers ww now , and this recipe is very low in points.
I had it with tacos, but you could really eat this so many different ways. I even ate the leftovers cold the next day it was a hot day! I made these in my instant pot and they came out amazing! This will be my go-to recipe! Can you tell me how long you cooked them in the instant pot? But if you do some experimenting, we would love to hear how it goes! I cook mine for 32 minutes in my instant pot but I like them good and done.
I personally would not go under 30 minutes. I do not soak mine! They turn out perfect for me! I, too, like to make beans in the instant pot, but I was wondering if others use the Bean function v manual pressure?
I love pinto beans, coming from the south it was the only bean my parents cooked from scratch in an old style pressure cooker. That contraption was scary! Hi Susan, we like using the manual function, such as in this recipe. Mine had to simmer about 2. And I did soak them, for 24 hours beforehand.
This is by far the most phenomenal pinto recipe!! I did not use canned tomatoes but rather a diced fresh tomato and some roasted hatch chilies.
So yummy! Hi, I made these and they are loved by all. Vegan veggie and meat eaters in my house. However my one worry is the 10 min rapid boil for beans which the recipe did not ask for. Will they be Ok? Thanks in advance Amanda. If you have more info on the reasoning behind this technique, we may be able to provide additional guidance.
I must say we are all fine having eaten without this. It is my go-to for pinto beans. I made a batch over the weekend, following the recipe completely. I now have a fabulous lunch for the week—beans, brown rice, wilted spinach, cooked cherry tomatoes…all topped with some mashed avocado and salsa. Crazy delicious! I had to cook them for much longer than the stated time, they came out good. They were a bit spicier than I wanted but with a small adjustment, they will great.
What a find! I will never buy canned beans again! Thank you for this recipe! This has become my go-to bean recipe. I add smoked paprika, go heavy on the chipotle in adobo, and use Better than Bullion paste for the broth. The end result is SO delicious and satisfying. Whenever I make a big batch I take some to work to share and all my co-workers go crazy for them.
Your recipe won my Google search this morning. GREAT tasting beans! I cooked this in my pressure cooker IP. Well soaked beans and the tight seal on the pressure cooker reduce the need for more water. I cooked them for about 20 minutes and did a natural pressure release for 15 minutes unplug it and let the pressure come down naturally. These are the best Pinto beans that I have ever made! My modifications will not work with traditional stove-top cooking. I soaked my beans and then made them by boiling in water without realizing this recipe is completely from scratch!
How should I adjust the ingredients when my beans are already cooked and ready to go? Hi Vivian, we would say cook similarly to this recipe but with much less water and for a shorter time. Another winner from the Minimalist Baker! In the end I decided against the chili in adobo sauce because I was lazy. They soaked overnight in the refrigerator, and then I discarded the water, adding fresh filter water to cook them in. When they come to a boil, scum forms on the top, which I like to skim off, because it has a yucky consistency and smell.
By discarding the soaking water, and skimming the scum, it helps get rid of the anti-nutrients, for better digestion. When you add flavoring ingredients in the beginning, they get overcooked, and their flavors diluted.
After allowing the beans to have the flavors cooked into them for minutes, they are done! There are so many ways to use beans, that I could write a book about it. They are good eaten cold in salads too. These beans are divine — only made half batch to start with and that was a big mistake — we want more! Thank you for a another great recipe!!
Took my potato smasher and smashed them a bit, then we ate them. The best tasting recipe ever. Thank you very much for sharing. Looking forward to trying other recipes you have. Otherwise, pinto beans cook in less than 3 hours here in the desert of the United States. I am used to making beans super simple. This recipe looks mega Flavor packed! Thank you for sharing. They are so tasty and so easy to make. I added a strip of Kombu to mine. I will be using these in my breakfast burritos.
Thanks for the great recipe. I have never seen such a debate about beans, as intense as the comments section!! I put all the ingredients in my crockpot and went to bed.
This morning when I woke up to taste them, they were absolutely perfect!! Thanks so much for this recipe! To get the gas out, use the quick soak method.
Bring beans to a boil, set off to the side covered for 1 hour, rinse well and then add fresh water and cook. You can search the comments for more info! Hello, what is adobo sauce? I live in Australia and we eat far less Mexican dishes than you guys.
Hi Kate, yes, it is a canned product available in most grocery stores! You can also find it on Amazon. Fantastic recipe. I got adobo sauce by itself with no chipotles in it, then chopped in tasty serrano chilis from my garden bumper crop this year.
My vegetarian 9-year-old and my meat-eating husband both love them, and it makes the house smell great! We have a big container in the fridge for tasty lunches, and a ziploc baggie in the freezer for next week. Sooper convenient and yummy! Thanks, Dana!
We have been vegan just over 2 months, and I made the decision one night without any prior planning, and could not eat anything non-vegan from that point on. I was so scared cause I was well versed in both cooking and baking, years of being a major foodie!!! But I had no idea what to make now!!! As all my foods involved butter, cheese, or meat of some sort!
Your site was a lifesaver and still is today! Ok more like 49 times out of 50!!! Thank you so much! This is a fabulous recipe. It bumps it past 10 ingredients but here are a couple adjustments I made… 1. Added smoked paprika for extra kick. I used a pressure cooker, ended up cooking for about 40 minutes at high pressure.
Was super impressed that this had all of the flavor of charro beans made with pork, but is all plant based! Thank you for the recipe! These are delicious. Minimalist Baker, I love everything you do! Its so funny, I pick out recipes online all the time based upon how good it looks and I swear, every single time it ends up being one of your recipes!
This is a great base for making beans. The peppers in adobo sauce are key. Good stuff?? Though I had to cook my beans for much longer than the stated time, they came out good. I am a pinto bean snob! Snob of all snobs about pinto beans. Out of a can, NO!!!!
Still I am getting older and was searching for a healthy recipe and I found this one. They were so good I thought maybe it was fluke so my husband and I followed it we left the salt out due to old people problems again the following week and WOW!!!
Not really a ton of time if you soak them right. This is pretty close to mexican food from a stand in Mexico. Thank you!! Best Bean maker ever now!!! Hello love this recipe.
A little of my own twist. I purchased an I. Pressure cooker made this in 30 minutes from start to finish. Infused the flavors. Sounds great but where do you find chipotle pepper in adobo sauce?
Does Trader Joes sell this? Looking forward to adding these to our summer cookout menu! Heading toward the kitchen to try these out. Where do you get vegetable bouillon cubes or powder? I am stuck using tomato, beef, and chicken bouillon. I wish I could use vegetable more often, but it expensive in the can, to flavor dishes. I use ham hocks for my beans but would like to use vegetable bouillon to flavor sides.
Thank you in advance. Hi Sherman, most grocery stores should have it. You can also get it on Amazon. We are doing a taco bar. We will have the beans in large disposable aluminum foil pans that can be warmed in the oven and kept warm with the small heat cans. Thanks for your help. Hi Tessa, we would say cook them until al dente, let cool, and transfer to the fridge. Then the day of, finish cooking on the stovetop adding more liquid, if needed before transferring to the oven to keep them warm.
Smokey deliciousness!!!! Tastes like it was cooked with a hamhock in there, which is exciting for a vegetarian like me. I prepared this to the letter and it was perfect!! Already planning another batch. Just pulled these off the stove!
Finally a bean recipe that works as said and tastes amazing! Thanks so much for the lovely review, Tracy! Sometimes if beans are older, they can take longer to cook. This was absolutely delicious. I fixed a huge pot of them to have available during Thanksgiving when we had 15 people in the house for a couple days. It was a big hit even with a meat loving uncle who found it hard to believe it was a vegan recipe.
It was also a fabulous dish to have around for the family vegetarian. I had run out of cumin so I used a little smoked paprika and it turned out really delicious. This will be a favorite in our house. I made these and found that I had to cook mine for a few hours before they stopped having a hard center.
Once I left them to cook for a while they were still firm, but also soft. The seasoning reminds me of a stew I used to make from a mix all the time.
I thought I had to give that up, but now I know I can have something just as good. I absolutely love his recipe! Hearty, tasty and easy to get done at the end of a work day if you can plan ahead to soak the beans.
We have it with rice or wraps, the kids love it on corn chips for nachos. Fabulous, thank you so much. We eat beans. A lot of beans. I have always done an overnight soak, then tossed everything into the slow cooker or cast iron Dutch oven.
Perfect everytime…then we moved to a high altitude, desert climate. After several attempts which produced hard beans that would not soften even after DAYS of cooking, a local told me not to add salt until beans were soft.
Home Recipes Healthy Mexican Food. Jump to Recipe. Recipe 4. Print Pin. Prep: 5 minutes. Cook: 2 hours 10 minutes. Total : 10 hours 15 minutes. Learn how to cook pinto beans on the stove using two simple ingredients. Cheap and easy to make, pinto beans are tender and super creamy! Instructions Pour the beans into a large bowl. Pick out and discard any beans that are shriveled or split as well as any small rocks that may have made their way into the bag.
Fully cover the beans with water at least 3 inches over the top of the beans and set on the counter to soak for 8 hours or overnight. Drain and rinse the beans under cool water. They will have doubled in size during the soaking process! Transfer the beans to a large pot or Dutch oven. Add 10 cups of water and the optional ingredients if using them. Bring beans to a boil, then reduce heat to a low simmer. I recommend checking them at the 2 hour mark and giving them a taste.
They should be tender and fully cooked through, but still a little firm and not mushy. Cook a little longer if they're not quite done. Remove from heat and use them in recipes like refried beans and charro beans , or let cool completely and store in an airtight container in the fridge. Cooked beans will last about 1 week in the fridge. Nutrition Information Serving: 0.
Author: Isabel Eats. Course: Side. Cuisine: Mexican. However, it's also the most time consuming route, with soaking required to create a consistent texture in the beans. More: Browse Pinto Bean Recipes. Alternatively, you can speed up the soaking and stovetop cooking process if you're pinched for time. The texture may not be quite as tender as beans that soak for eight hours or more, but they're still great for any dish.
Set it and forget it with this easy method for cooking pinto beans. If you've planned ahead, you can soak your pinto beans for a faster cook time, or make them straight from dry by adding a few hours. The Instant Pot is by far the easiest way to cook any type of beans, and pintos are no exception. In about an hour, you can transform unsoaked beans into a wow-worthy dish. By Hayley Sugg September 28, Pin FB Share. Pinto beans. Clean and Soak: Place 1 pound of dry pinto beans in a bowl, and pick out any rocks or beans that are broken.
Cover with water at least two inches above the beans. Let them soak for at least 8 hours or overnight. They should double in size. Add more water if the beans begin to stick above the water line. Drain and Boil: Drain the beans and put them into a large lidded pot with 10 cups of water. At this point, you can also add any spices, except salt, or aromatics you'd like.
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