Type what you have

Ingredients

• ✓ pinto bean
• cocoa powder
• cashew
• honey
• brown sugar
• almond milk
• chocolate chip

Instructions

1. 1 Combine pinto beans, cocoa powder, cashews, honey, and brown sugar in a high-powered blender; pulse until crumbly. Add almond milk and blend until dip is smooth. Transfer dip to a bowl and sprinkle with chocolate chips.

By u2scottswife

Ingredients

• ✓ pinto bean
• white vinegar
• jalapeno pepper
• salt
• white sugar
• paprika
• onion powder
• garlic powder
• cayenne pepper

Instructions

1. 1 Place pinto beans, vinegar, jalapeno pepper, salt, sugar, paprika, onion powder, garlic powder, and cayenne pepper in a food processor; blend until smooth.

By PRESIDENTJIM

Ingredients

• ✓ pinto bean
• refried bean
• tomato
• green chile
• salt
• cheddar cheese

Instructions

1. 1 Combine refried beans, pinto beans, diced tomatoes and green chiles, and salt in a microwave-safe bowl. Microwave on high for 4 1/2 to 5 minutes.
2. 2 Remove from the microwave and stir until pinto beans are slightly mashed. Sprinkle Cheddar cheese on top and serve immediately.

By Ericuh

Ingredients

• ✓ pinto bean
• sunflower seed
• chive
• lemon juice
• salt
• cayenne pepper
• water

Instructions

1. 1 Blend pinto beans, sunflower seeds, chives, lemon juice, pink salt, and cayenne pepper together in a blender until smooth; add water as needed for creamier consistency.

By Jessica Laratonda

Ingredients

• ✓ pinto bean
• avocado oil cooking spray
• bacon
• onion
• green chile
• garlic
• chicken broth
• chili powder
• cream cheese
• salt
• black pepper
• cheddar cheese
• pepper jack cheese
• corn tortilla

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Lightly spray an 8x8-inch baking dish.
2. 2 Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels. Crumble once cooled.
3. 3 Saute onion in the same skillet until translucent, 4 to 5 minutes. Add green chiles and garlic and cook for 2 more minutes. Add pinto beans; bring to a boil. Stir in chicken broth and chili powder. Reduce heat to low and mash beans. Let simmer until slightly thickened, 5 to 6 minutes. Add cream cheese and stir until melted. Simmer until slightly thickened, 5 to 6 minutes. Add bacon and stir until well combined. Season with salt and pepper.
4. 4 Layer 1/2 of the bean mixture, 1/2 cup pepper Jack, and 1/2 cup Cheddar cheese into the prepared baking dish. Repeat layers.
5. 5 Bake, covered, in the preheated oven for 15 minutes. Uncover and continue baking until cheese is melted or lightly browned, 5 to 7 minutes more.
6. 6 Meanwhile, preheat an air fryer to 350 degrees F (175 degrees C) according to manufacturer's instructions.
7. 7 Cut each tortilla into fourths. Spray both sides of each tortilla with avocado oil. Place in air fryer basket in a single layer. Air fry for 4 to 6 minutes. Flip and continue cooking until crisp, 2 to 3 minutes more. Check your basket constantly because they can burn quickly. Sprinkle with salt and serve with hot dip.

By Yoly

Ingredients

• ✓ pinto bean
• vegetable oil
• onion
• green bell pepper
• egg
• garlic
• taco seasoning mix
• baking powder
• peanut oil
• cumin
• salt
• cayenne pepper
• hot sauce
• bread crumb

Instructions

1. 1 Heat vegetable oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
2. 2 Place onion, green bell pepper, egg, garlic, taco seasoning, baking powder, peanut oil, cumin, salt, and cayenne pepper in a food processor. Puree until smooth.
3. 3 Pour pinto beans into mixture and pulse until pinto beans are chopped and integrated, but not smooth.
4. 4 Transfer bean mixture to a large bowl; stir hot sauce into mixture.
5. 5 Stir enough bread crumbs into mixture to form a dough that holds together, but isn't sticky.
6. 6 Form dough into quarter-sized balls.
7. 7 Deep-fry in hot oil until falafel are deep brown, about 3 to 5 minutes.

By jonvance

Ingredients

• ✓ pinto bean
• potato nugget
• salt
• pulled pork
• barbecue sauce
• sour cream
• paprika
• butter
• all-purpose flour
• milk
• cheddar cheese
• salt
• black pepper
• red bell pepper
• green onion
• thyme

Instructions

1. 1 Preheat oven to 425 degrees F (220 degrees C). Spread potato nuggets on a baking sheet in a single layer.
2. 2 Bake in the preheated oven until browned and crisp, 20 to 25 minutes. Transfer to a large bowl; season lightly with salt.
3. 3 Mix pulled pork and barbeque sauce together in a bowl until pork is evenly coated.
4. 4 Whisk sour cream and smoked paprika together in a small bowl.
5. 5 Melt butter in a saucepan over medium heat. Whisk in flour until a paste forms, 2 to 3 minutes. Whisk in milk until no lumps remain. Cook and stir until sauce thickens enough to coat the back of a spoon, about 5 minutes. Remove from heat; whisk in Cheddar cheese until melted. Season sauce with salt and pepper.
6. 6 Drizzle Cheddar cheese sauce over potato nuggets. Cover with pulled pork mixture and dollops of sour cream. Top with pinto beans, roasted peppers, green onion, and thyme.

By SpoonForkBacon

Ingredients

• ✓ pinto bean
• cilantro
• sour cream
• jalapeno pepper
• onion
• avocado
• tomato
• monterey jack cheese
• cheddar cheese
• corn tortilla chip
• chicken broth
• water
• oregano
• salt
• onion
• bacon fat
• vegetable oil
• chipotle pepper
• black pepper
• salt
• flap steak
• skirt steak

Instructions

1. 1 To cook the steak: Season both sides of steak with salt and peppers. Heat oil in a skillet over medium-high heat. Cook steak, turning occasionally, to medium doneness, about 6 minutes per side. An instant-read thermometer inserted into the center should read 135 to 140 degrees F (60 degrees C). Transfer steak to a bowl and let it rest.
2. 2 Pour a splash of water into the skillet; stir to scrape up browned bits and deglaze the pan. Pour this liquid over meat. Allow meat to cool completely.
3. 3 When meat is completely cool, slice thickly (about 1/2 inch) with the grain, then cut into thinner strips. Dice by cutting into pieces against the grain. Transfer chopped steak back to the bowl; toss with the pan drippings.
4. 4 To make the beans: Melt bacon fat over medium heat in a pot. Add onion and a pinch of salt; cook and stir until softened, 5 to 6 minutes. Stir in oregano. Add pinto beans and water. Bring back to a simmer and cook until onions are soft, about 5 more minutes. Reduce heat to low.
5. 5 Mash beans with a potato masher to your desired consistency. Add additional liquid if necessary to achieve your preferred texture. Add the remaining salt to taste. Remove from heat.
6. 6 Preheat the oven to 450 degrees F (230 degrees C).
7. 7 To assemble the nachos: Place tortilla chips about 2 or 3 deep in a heat-proof pan. (You may need more than one pan.) Top chips with spoonfuls of beans and a generous handful of steak pieces. Sprinkle with grated cheese.
8. 8 Bake in the preheated oven until cheese is melted and edges start to brown, about 10 minutes.
9. 9 Scatter tomato, avocado, onion, and jalapeño over the top. Drizzle nachos with sour cream and garnish with chopped cilantro.

By John Mitzewich

Ingredients

• ✓ pinto bean
• olive oil
• celery
• onion
• garlic
• tomato
• parsley
• dill weed
• oregano
• basil
• salt
• black pepper
• sugar

Instructions

1. 1 Place beans in a large bowl or pot and cover with fresh water. Allow to soak 8 hours to overnight.
2. 2 Heat 2 tablespoons oil in a large, heavy soup pot. Cook celery and onion until soft and translucent, 5 to 7 minutes. Add garlic and cook 1 minute more.
3. 3 Drain beans and add to the pot with the onion mixture. Cover with 2 inches of cold water and add tomatoes, parsley, dill, oregano, and basil. Bring to a boil, about 5 minutes. Reduce heat and cook until beans are soft, checking every 15 to 20 minutes and adding water as necessary, for 1 to 1 1/2 hours.
4. 4 Add remaining 4 tablespoons olive oil to the soup and season with salt, pepper, and sugar.

By sb2boston

Ingredients

• ✓ pinto bean
• pork
• barbecue sauce
• red onion
• water

Instructions

1. 1 Combine pinto beans, pulled pork, barbecue sauce, onion, and water in a multi-functional pressure cooker (such as Instant Pot®). Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 2 minutes. Allow 10 to 15 minutes for pressure to build.
2. 2 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.

By Soup Loving Nicole

Ingredients

• ✓ pinto bean
• onion
• garlic
• salt
• pepper
• butter
• cheddar cheese

Instructions

1. 1 Soak pinto beans overnight in 1 quart of water.
2. 2 Place beans into a large saucepan, and add water to cover. Add onions, garlic, salt and pepper. Bring to a boil, then simmer over medium-low heat until beans are tender, about 1 to 2 hours. Add additional water to the pan as needed to prevent burning.
3. 3 Mash the beans with a potato masher, and mix in the butter. Continue cooking, stirring occasionally, until the mixture is thickened and the butter is absorbed. Adjust seasonings to taste.
4. 4 Preheat oven to 350 degrees F (175 degrees C). Spread the bean mixture into a 9x13 inch baking dish, and sprinkle shredded cheese over the top. Bake for 15 minutes, or until cheese is melted.

By Karen

Ingredients

• ✓ pinto bean
• water
• onion
• garlic
• ham base
• salt

Instructions

1. 1 Bring water to a boil in a medium pot; add pinto beans, onions, garlic, ham base, and salt. Stir and return to a boil. Cover, turn off heat, and let stand for 1 hour.
2. 2 Return to a boil; reduce heat and let simmer, uncovered, stirring occasionally, until beans are tender or have reached desired doneness, 40 to 50 minutes.

By Vincef329

Ingredients

• ✓ pinto bean
• lard
• salt
• water

Instructions

1. 1 Melt the lard in a deep, heavy pot over medium-high heat; when the lard is hot, add the beans. Stir constantly while cooking until the beans reach a paste-like consistency. Season with salt. Reduce heat to low and stir in the water. Simmer and stir until the beans cook down to your desired consistency.

By Buffy Ehlers Whitney

Ingredients

• ✓ pinto bean
• water
• lard
• salt

Instructions

1. 1 Measure water and lard into a large pot. Bring to a boil and add beans. Cook over medium heat for 2 to 2 1/2 hours. Season with salt and continue cooking until tender, about 30 more minutes.

By JOEBOB22

Ingredients

• ✓ pinto bean
• salt
• chicken broth
• ham hock
• black pepper

Instructions

1. 1 Sort beans, discarding any stones or damaged beans, rinse, then place in a large bowl with 1/2 teaspoon salt and enough water to cover by 3 or 4 inches. Soak beans 8 hours to overnight.
2. 2 Drain and rinse beans; place in a large pot. Add chicken broth, ham hock, black pepper, and salt; bring to a boil over medium heat.
3. 3 Reduce the heat to low; simmer beans for 4 hours, adding water occasionally if needed to keep a soupy consistency. Remove ham hock before serving.

By Kerry

Ingredients

• ✓ pinto bean
• olive oil
• salt
• white whole wheat bread
• queso blanco
• chile-garlic sauce

Instructions

1. 1 Place beans in a saucepan and add enough water to cover them by 1 inch. Bring to a boil and remove from heat. Let stand for 1 hour.
2. 2 Drain and rinse beans. Add enough fresh water to cover by 1 inch. Bring to a boil, reduce heat, and simmer for 2 hours. Drain, reserving 1/2 cup of the cooking water, and rinse.
3. 3 Heat oil in a skillet over medium-high heat. Add beans and salt. Fry until beans are very soft, stirring and mashing frequently, 5 to 7 minutes.
4. 4 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler on low heat.
5. 5 Spread an equal amount of beans on each slice of bread and sprinkle queso on top. Place bread slices on a baking sheet.
6. 6 Broil until beans are warmed and cheese is melted, about 3 minutes. Remove from oven and top with chile-garlic sauce.

By Marie Angel Cat

Ingredients

• ✓ pinto bean
• water
• garlic
• salt
• canola oil

Instructions

1. 1 Combine water, pinto beans, and garlic in a large pot and cover. Cook over low heat for 5 1/2 hours. Stir in salt and continue cooking until beans are very soft, about 30 minutes more, adding more water if needed during the cook time to ensure the beans remain covered.
2. 2 Heat canola oil in a skillet over high heat. Spoon the beans into the skillet without draining excess water; mash beans using a potato masher until they begin to lose their shape, about 3 minutes.

By Fred Guevara

Ingredients

• ✓ pinto bean
• ground beef
• minestrone soup
• corn
• green bean
• tomato
• tomato
• green chile

Instructions

1. 1 Heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease. Transfer beef to a slow cooker.
2. 2 Add pinto beans, minestrone soup, corn, green beans, diced tomatoes, and diced tomatoes and green chiles. Stir and close the lid.
3. 3 Cook on Low for 6 to 8 hours or on High for 4 hours.

By crandolph

Ingredients

• ✓ pinto bean
• tomato sauce
• taco seasoning mix
• flour tortilla
• lettuce
• colby jack cheese

Instructions

1. 1 Blend pinto beans, tomato sauce, and taco seasoning in a food processor until a paste forms.
2. 2 Cook and stir pinto bean mixture in a skillet over medium heat until warmed, about 5 minutes.
3. 3 Place tortillas on a plate and heat in microwave on high until warm, about 30 seconds. Spread warm pinto bean mixture, shredded lettuce, and Colby Jack cheese onto each warm tortilla. Roll the tortilla around the filling to form a burrito.

By Megan

Ingredients

• ✓ pinto bean
• ground beef
• tomato
• kidney bean
• corn
• taco seasoning
• buttermilk ranch dressing mix

Instructions

1. 1 Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes.
2. 2 Stir browned ground beef, tomatoes, kidney beans, pinto beans, corn, taco seasoning, and ranch dressing mix together in the crock of a slow cooker.
3. 3 Cook on Low for at least 3 hours.

By Lucinda

Ingredients

• ✓ pinto bean
• water
• ham hock
• salt
• tomato sauce
• brown sugar

Instructions

1. 1 Add pinto beans to a large bowl; cover with water. Soak beans for 4 hours, changing water every 30 to 45 minutes. Drain.
2. 2 Bring 6 cups water to a boil in a large pot. Add pinto beans, ham hock, and salt to the pot. Add more water if needed to cover beans and ham hock by at least 1 inch.
3. 3 Reduce heat to medium-low; simmer until beans are just tender, 2 to 3 hours.
4. 4 Remove ham hock from beans. Remove meat from the bone; chop meat and stir into beans.
5. 5 Stir tomato sauce and brown sugar into beans. Simmer until beans are tender and flavors are blended, about 1 hour.

By Foxy

Ingredients

• ✓ pinto bean
• water
• pork jowl
• white sugar
• salt
• black pepper

Instructions

1. 1 Wash pinto beans thoroughly and place in a large stockpot. Add 4 quarts water, pork jowl, sugar, salt, and pepper. Bring to a rolling boil over high heat. Reduce heat to a simmer; cook until beans are tender and tasty, 3 to 4 hours. Add water throughout cooking as needed; do not let the beans cook dry.

By linemanswife

Ingredients

• ✓ pinto bean
• jalapeno pepper
• garlic
• ham hock
• onion
• salt
• cayenne pepper
• black pepper
• paprika
• bacon
• green chile pepper

Instructions

1. 1 Place pinto beans in a 7-quart slow cooker and add enough water to cover. Allow to soak for 3 to 4 hours.
2. 2 Combine jalapeno peppers and garlic in a food processor; puree into a paste.
3. 3 Drain beans and return to the slow cooker. Stir in jalapeno-garlic paste. Nestle ham hocks among the beans. Sprinkle onion chunks, salt, cayenne, pepper, and paprika over the beans. Place bacon and green chiles on top.
4. 4 Cover and cook on Low for 10 hours. Remove ham hocks. Cool slightly; shred the meat.
5. 5 Return meat and fat to the slow cooker. Stir for a few minutes to incorporate fat into the beans and give liquid a creamy consistency. Turn off or keep warm until ready to serve.

By Arizona Desert Flower

Ingredients

• ✓ pinto bean
• bacon
• red pepper flakes
• garlic
• butter
• onion
• tomato
• parsley
• cumin
• marjoram
• chili powder
• salt

Instructions

1. 1 Soak pinto beans overnight with plenty of water to cover. Drain, remove to a large cooking pot, and cover with fresh water. Add the bacon, red chile flakes, and garlic. Bring to a boil, then reduce heat and simmer, covered, for about 3 hours.
2. 2 Melt butter in a large skillet over medium-high heat. Saute onion in butter until tender. Add the tomatoes, parsley, cumin, marjoram, and salt. Simmer over low heat for about 45 minutes to blend the flavors.
3. 3 When beans are tender, drain off any remaining water. Pour in the tomato mixture, and simmer for an additional 20 minutes, stirring occasionally. Serve hot.

By sweetsophie

Ingredients

• ✓ pinto bean
• bacon grease
• onion
• garlic
• cumin

Instructions

1. 1 Heat bacon grease in a skillet over medium heat. Cook and stir onion and garlic in hot bacon grease until onion is softened, 5 to 7 minutes.
2. 2 Mash pinto beans and cumin into onion mixture using a potato masher until desired consistency is reached. Cook and stir bean mixture until heated through, 3 to 5 minutes.

By Moorheadmomma

Ingredients

• ✓ pinto bean
• onion
• garlic
• jalapeno pepper
• salt
• black pepper

Instructions

1. 1 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.
2. 2 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.

By Riley

Ingredients

• ✓ pinto bean
• bacon
• bacon drippings
• onion
• ham
• chorizo sausage
• chipotle pepper
• garlic

Instructions

1. 1 Fry bacon strips in a large skillet over medium heat until crisp. With a slotted spoon, remove bacon to paper towels. Reserve 1/2 cup bacon drippings.
2. 2 Place drippings in a large pot, and warm over medium heat. Fry onions until light brown. Stir in ham and chorizo. Reserve 1 cup of beans, and add the rest to the pot, along with the chipotle and garlic.
3. 3 Mash the reserved beans, then add to the pot. Simmer beans until thick and soupy, about 30 minutes. (If the beans become too dry, stir in water). Remove chipotle and garlic, and serve.

By PBOTHWELL

Ingredients

• ✓ pinto bean
• corn
• white hominy
• kidney bean
• salsa
• chili powder
• cumin
• water
• chicken

Instructions

1. 1 Stir together the corn, hominy, pinto beans, and kidney beans in a large saucepan over medium heat; bring to a boil. Stir in the salsa, chili powder, cumin, and water; return to a boil. Cook another 15 minutes. Stir in the chicken to serve.

By McKaydensMomma08

Ingredients

• ✓ pinto bean
• water
• bacon
• jalapeno pepper
• cilantro
• garlic
• light beer

Instructions

1. 1 Pour pinto beans into the bottom of a big saucepan or soup pot. Add water, bacon, jalapenos, cilantro, and garlic and bring to a simmer, about 10 minutes. Pour in 1 can light beer when beans are warmed.
2. 2 Simmer beans, stirring every couple of minutes, until bacon has completely cooked down and beans begin to break, 3 to 6 hours total. Pour in remaining beer as needed when liquid has evaporated and beans aren't completely covered, roughly every 2 hours. Cover and keep warm until serving.

By Big Rob and the Burritos

Ingredients

• ✓ pinto bean
• white sugar
• garlic
• onion
• bacon
• water
• salt

Instructions

1. 1 Place the beans, sugar, garlic, onion, and bacon into a slow cooker. Pour in the water, cover, and cook on High for 6 hours. Drain off 2/3 of the liquid, and discard bacon. Use a potato masher to mash beans to a chunky consistency. Season with salt to taste, and serve hot.

By BRANDI T