Type what you have

Ingredients

• ✓ pinto bean
• bacon
• salt
• garlic powder
• dark lager beer
• cilantro
• green onion
• tomato
• jalapeno pepper

Instructions

1. 1 Place pinto beans into a large container and cover with several inches of cool water. Soak beans 8 hours to overnight.
2. 2 Cook bacon in a large skillet over medium-high heat until crispy, about 10 minutes. Remove bacon slices to a plate lined with paper towel to drain, reserving the bacon drippings. Chop the bacon.
3. 3 Drain and rinse pinto beans; transfer to a large pot. Pour enough water over the beans to cover by several inches Stir salt and garlic powder into the water; bring to a boil and reduce heat to medium-low. Add bacon, reserved bacon drippings, beer, cilantro, green onions, diced tomatoes, and jalapeno pepper to the water; bring mixture to a simmer and cook until the beans are completely tender, 90 minutes to 2 hours.

By CAL

Ingredients

• ✓ pinto bean
• olive oil
• vegetable oil
• cider vinegar
• white sugar
• black-eyed pea
• white shoepeg corn
• red onion
• celery
• red bell pepper
• cilantro

Instructions

1. 1 Combine olive oil, vegetable oil, cider vinegar, and sugar in a small saucepan; bring to a boil, remove from heat, and cool to room temperature.
2. 2 Combine pinto beans, black-eyed peas, corn, onion, celery, bell pepper, and cilantro in a large bowl; drizzle cooled vinaigrette over bean mixture and toss to coat.

By abtomesh

Ingredients

• ✓ pinto bean
• bacon grease
• salt pork
• onion
• celery
• green bell pepper
• black pepper
• chipotle chile powder
• smoked sausage
• bay leaf
• parsley
• thyme
• garlic
• water

Instructions

1. 1 Place the pinto beans into a large container and cover with several inches of cool water. Soak beans 15 minutes; drain and rinse.
2. 2 Heat bacon grease in a large pot over medium-high heat. Cook and stir salt pork in hot grease for 1 minute. Add onion, celery, bell pepper, black pepper, and chipotle powder to salt pork; cook and stir until the vegetables are soft, about 4 minutes.
3. 3 Stir smoked sausage, bay leaves, parsley, and thyme into salt pork mixture; cook and stir until sausage is browned, about 4 minutes. Add garlic and cook until fragrant, about 1 minute more.
4. 4 Stir beans into sausage mixture and add enough water to cover the beans. Bring to a boil, remove from heat, and transfer beans mixture to a slow cooker.
5. 5 Cook on High for 1 hour. Reduce to Low and cook until beans are tender, adding water as necessary, about 6 hours more.
6. 6 Mash about 1/4 the beans against the side of the slow cooker crock with the back of a heavy spoon. Continue cooking on Low until beans are tender and creamy, 15 to 20 minutes more. Remove bay leaves.

By Tami Hanks Baughman

Ingredients

• ✓ pinto bean
• corn bread mix
• green chili
• cumin
• oregano
• sage
• mayonnaise
• sour cream
• ranch dressing mix
• bacon
• corn
• tomato
• green pepper
• green onion
• cheddar cheese

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Grease an 8-inch square pan.
2. 2 Prepare cornbread mix according to package directions, stirring green chilies, cumin, oregano and sage into finished batter. Spread into the prepared pan.
3. 3 Bake in the preheated oven until the top springs back when lightly pressed, 20 to 25 minutes. Set aside to cool completely.
4. 4 In a small bowl, stir together mayonnaise, sour cream, and ranch dressing mix. Set aside.
5. 5 Wrap bacon in paper towels and cook in the microwave until crisp, about 45 seconds per slice. Crumble and set aside.
6. 6 Crumble 1/2 of the cornbread into the bottom of a 9x13-inch baking dish. Cover with 1/2 of the beans, 1/2 of the mayonnaise mixture, and 1/2 of the corn, tomatoes, pepper, green onion, bacon, and cheese. Repeat the layers ending with cheese on the top; the dish will be very full. Cover and refrigerate for 2 hours before serving.

By Principal Cole

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
• 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
• vegetable oil
• onion
• green bell pepper
• yellow bell pepper
• chicken broth
• black bean
• kidney bean
• tomato
• green chile pepper

Instructions

1. 1 Heat oil in a large saucepan over medium heat. Add onion and bell peppers; cook and stir until softened, about 5 minutes.
2. 2 Stir in chicken broth, black beans, kidney beans, pinto beans, and diced tomatoes. Cook until heated through, 10 to 15 minutes.

By Debbie F.

Ingredients

• ✓ pinto bean
• garlic
• epazote
• water
• lard
• onion
• kosher salt
• serrano chili pepper
• chipotle pepper

Instructions

1. 1 Drain soaked beans and transfer them to a stock pot. Add garlic, epazote, and cold water. Place pot over high heat and bring to a boil. Stir. Reduce heat to low. Simmer uncovered until beans are soft, 1 1/2 to 2 hours. Drain the beans and reserve all the liquid.
2. 2 Melt lard in a large skillet over medium-high heat. Add onions and salt; cook until onions start to brown, 10 to 12 minutes. Stir in serrano pepper and chipotle powder; cook 1 minute. Transfer drained beans into skillet. Mash about half the beans with a potato masher or back of a spoon. Ladle some bean cooking liquid to skillet. Continue to mash and stir beans as you gradually add more liquid. Mash until the beans have reached your preferred consistency and texture. Taste and add more salt, if desired.

By John Mitzewich

Ingredients

• ✓ pinto bean
• chicken stock
• salt
• black pepper
• tomato
• dark beer
• onion
• cilantro
• jalapeno pepper
• garlic
• oregano
• bay leaf

Instructions

1. 1 Soak beans in a large pot of water, 8 hours to overnight.
2. 2 Drain beans, and refill the pot with chicken stock and enough water to cover beans with 2 inches of liquid. Season with salt and pepper. Cover, and bring to a boil. Reduce heat to medium-low, cover, and cook for 1 1/2 hours. Stir beans occasionally throughout the entire cooking process to make sure they do not burn or stick to the bottom of the pot.
3. 3 Stir tomatoes, beer, onion, cilantro, jalapeño peppers, garlic, oregano, and bay leaves into the beans. Continue to cook uncovered for 1 hour, or until beans are tender.
4. 4 With a potato masher, crush the beans slightly to thicken the bean liquid. Adjust the seasonings with salt and pepper to taste.

By KIKI810

Ingredients

• ✓ pinto bean
• pork rib
• salt
• black pepper
• bacon
• onion
• serrano pepper
• chicken broth
• tomato sauce
• black bean
• nopalitos
• rice
• avocado
• cilantro

Instructions

1. 1 Sprinkle pork with salt and black pepper. Cook bacon in a large Dutch oven over medium heat until crisp and well browned; transfer to paper towel-lined plate, reserving 1/4 cup drippings in pot.
2. 2 Brown pork pieces in bacon drippings over medium-high heat, 3 to 5 minutes per side. Work in batches; transfer browned pieces to a plate as they brown. Transfer all pieces back to pot, along with accumulated juices. Stir in onion, serrano pepper, broth, and tomato sauce. Bring to a boil, then reduce heat to medium-low or low to maintain a low simmer. Simmer, covered, 1 hour.
3. 3 Stir in beans and cactus; simmer, uncovered, until heated through, 20 minutes more. Stir in bacon. Serve over rice and garnish with avocado and cilantro.

By Allrecipes Member

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
• 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
• 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
• 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
• 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
• olive oil
• onion
• tomato paste
• chili powder
• vegetable broth

Instructions

1. 1 Heat oil in a medium skillet over medium heat. Saute onions until tender. Stir in beans, tomato paste, chili powder and vegetable broth. Cook 5 minutes, or until stock has reduced. Mash with a potato masher.

By Emma Maher

Ingredients

• ✓ pinto bean
• ham hock
• onion
• garlic
• water
• chili powder
• salt
• black pepper

Instructions

1. 1 Gather all ingredients.
2. 2 Combine beans, ham hock, onion, garlic, and water in a large stockpot.
3. 3 Season with chili powder, salt, and pepper.
4. 4 Bring to a boil, and cook for 2 minutes. Remove from the heat, cover, and let stand for 1 hour.
5. 5 After 1 hour, return the pot to the stovetop and return to a boil. Reduce the heat to medium-low and simmer until flavors have blended and broth has thickened, at least 3 hours, or up to 6 hours.
6. 6 During the last 15 minutes of simmering, transfer ham hock to a cutting board. Let sit until cool enough to handle, 5 to 10 minutes, then pull meat from the bone.
7. 7 Return meat to the stockpot and discard the bone. Adjust seasonings to taste.

By SABRYSON

Ingredients

• ✓ pinto bean
• chicken drumstick
• corn
• salt
• black pepper
• barbecue sauce
• butter

Instructions

1. 1 Preheat the oven to 450 degrees F (230 degrees C). Lightly grease 4 large (12x18-inch) sheets aluminum foil.
2. 2 Place 2 drumsticks and 1 ear corn in center of each foil sheet; season with salt and black pepper.
3. 3 Spoon barbecue sauce onto drumsticks. Drizzle butter onto corn. Divide beans among foil sheets.
4. 4 Fold foil around chicken-corn-bean mixtures; loosely seal edges. Transfer foil packets to a baking dish.
5. 5 Bake in the preheated oven until no longer pink at bones and juices run clear, about 40 minutes. An instant-read thermometer inserted near but not touching the bone should read at least 165 degrees F (74 degrees C).

By Christina Egan

Ingredients

• ✓ pinto bean
• tomato
• green chile pepper
• ham
• cilantro
• red onion
• garlic
• hot sauce
• black pepper

Instructions

1. 1 Combine pinto beans, tomatoes with green chiles, ham, cilantro, red onion, garlic, hot sauce, and black pepper in a saucepan; bring to a boil. Reduce heat; simmer about 1 hour.

By Nancy

Ingredients

• ✓ pinto bean
• chicken broth
• onion
• jalapeno pepper
• garlic
• green salsa
• cumin
• black pepper
• water

Instructions

1. 1 Place clean pinto beans into a large pot; pour in chicken broth. Stir in onion, jalapeño, garlic, salsa, cumin, and pepper. Bring to a boil, reduce heat to medium-low, and continue cooking, stirring often, until beans are tender, 2 to 3 hours. Add water as needed to keep the beans moist.

By Fooddude

Ingredients

• ✓ pinto bean
• water
• onion
• garlic powder
• bay leaf
• black pepper
• onion powder
• turkey leg
• olive oil

Instructions

1. 1 Wash and pick over beans; place in a large bowl. Fill with cold water; soak beans 6 to 8 hours.
2. 2 Drain and rinse beans; place in a slow cooker. Add 8 cups water to the slow cooker; stir in onion, garlic powder, bay leaves, black pepper, and onion powder. Place turkey leg in the slow cooker; cover.
3. 3 Cook on Low setting for 6 hours. Stir in olive oil, add more water if beans are beginning to dry out; cook until beans are very tender, 2 hours more.

By pammy061372

Ingredients

• ✓ pinto bean
• chicken breast
• salsa
• garlic powder
• cumin
• chili powder
• salt
• corn

Instructions

1. 1 Place chicken and salsa in the slow cooker the night before you want to eat this chili. Season with garlic powder, cumin, chili powder, salt, and pepper. Cook on Low for 6 to 8 hours.
2. 2 About 3 to 4 hours before you want to eat, remove chicken to a cutting board and shred with 2 forks. Return meat to the slow cooker.
3. 3 Stir in pinto beans and corn. Simmer until ready to serve.

By Sarah Jane

Ingredients

• ✓ pinto bean
• bacon
• baked bean
• kidney bean
• chili bean
• brown sugar
• ketchup
• worcestershire sauce
• parmesan cheese

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Cook and stir bacon in a large, deep skillet over medium-high heat until evenly browned, about 10 minutes. Drain on a paper towel-lined plate.
3. 3 Combine bacon, baked beans, kidney beans, pinto beans, chili beans, brown sugar, ketchup, and Worcestershire sauce in a large bowl; transfer to a large baking dish and top with Parmesan cheese.
4. 4 Bake in the preheated oven until cheese melts and beans are bubbling, about 45 minutes. Cool before serving, 20 minutes.

By CARISHERIDAN

Ingredients

• ✓ pinto bean
• ground beef
• onion
• corn kernel
• tomato
• green chile pepper
• serrano pepper
• taco seasoning mix
• ranch dressing mix
• water

Instructions

1. 1 Cook and stir ground beef in a large pot over medium heat until crumbly and browned, 5 to 7 minutes. Stir in onion and cook for 2 to 3 minutes more. Drain and discard grease.
2. 2 Stir corn, pinto beans, diced tomatoes with green chiles, serrano peppers, taco seasoning, and ranch dressing mix into beef-onion mixture. Fill the pot with water to come within 2 inches of the top.
3. 3 Bring to a boil and cook for 30 minutes, stirring occasionally. Reduce heat and simmer for 30 minutes more.

By Ben Neel

Ingredients

• ✓ pinto bean
• kidney bean
• lima bean
• great northern bean
• chili sauce
• brown sugar
• mustard
• worcestershire sauce
• molasses
• bacon

Instructions

1. 1 Preheat oven to 325 degrees F (165 degrees C).
2. 2 In a medium baking dish, mix kidney beans, pinto beans, lima beans, great northern beans, chili sauce, brown sugar, Dijon mustard, Worcestershire sauce and molasses. Top with bacon.
3. 3 Bake 1 hour in the preheated oven, until thick and bubbly.

By SHARONHOWARD

Ingredients

• ✓ pinto bean
• macaroni
• ground sausage
• onion
• tomato
• parsley
• cayenne pepper
• garlic
• salt
• pepper

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 In a large bowl combine the beans, macaroni, sausage, onion, tomatoes, parsley, cayenne pepper, garlic, salt and pepper. Mix well and spread mixture in a lightly greased 9x13 inch baking dish.
3. 3 Bake at 350 degrees F (175 degrees C) for 1 hour.

By Pauline Rose

Ingredients

• ✓ pinto bean
• water
• chicken broth
• garlic
• red onion
• red pepper flake
• salt
• mozzarella cheese
• pico de gallo

Instructions

1. 1 Combine 6 1/4 cups water, condensed chicken broth, beans, garlic, onion, and crushed red pepper flakes into a large saucepan; season with salt and pepper. Bring to a simmer; cover. Cook, stirring occasionally, until beans are soft, about 3 hours and 30 minutes. You may need to add more water to keep beans from drying out.
2. 2 Mash cooked beans with a potato masher to desired consistency. Stir in mozzarella and pico de gallo before serving.

By Runnergirl

Ingredients

• ✓ pinto bean
• picante sauce
• ground beef
• taco seasoning mix
• all-purpose flour
• baking powder
• salt
• milk
• oil
• iceberg lettuce
• cheddar cheese

Instructions

1. 1 Combine beans and 2 tablespoons of picante sauce in a small saucepan over low heat. Cook until heated through, about 5 minutes.
2. 2 Combine ground beef and taco seasoning mix in a large skillet over medium-high heat; cook until browned, 5 to 8 minutes. Cover, and keep warm while you prepare the fry bread.
3. 3 To make the fry bread: Stir flour, baking powder, and salt together in a medium bowl. Stir in milk and mix until the dough comes together. Add more flour if necessary to be able to handle the dough.
4. 4 Knead dough on a floured surface until smooth, at least 5 minutes. Let dough rest for 5 minutes. Break off 3/4 cup sized pieces of dough, and shape into round discs 1/4 inch in thickness, making a thinner depressed area in the center.
5. 5 Heat 1 ½ inches oil in a large, deep heavy skillet to 365 degrees F (180 degrees C). Fry dough in the hot oil until golden on both sides, about 3 minutes per side. Drain on paper towels.
6. 6 Top fry bread with beans, ground beef, lettuce, and Cheddar cheese. Spoon picante sauce on top.

By Robyn Bloomquist