Best 6 New Mexico Pinto Beans Recipes

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When it comes to New Mexican cuisine, few dishes are as iconic as pinto beans. These earthy, flavorful beans are a staple of the region's culinary traditions, and for good reason. Their versatility and hearty nature make them a perfect addition to a wide range of dishes, from simple stews to complex chilis. Whether you're a seasoned cook or just starting out, this article will guide you through the process of creating the perfect New Mexico pinto bean dish, exploring the different types of beans, cooking methods, and ingredients that will bring out their best flavors.

Check out the recipes below so you can choose the best recipe for yourself!

NEW MEXICAN STYLE PINTO BEANS RECIPE - (3.9/5)



New Mexican Style Pinto Beans Recipe - (3.9/5) image

Provided by scottsdalejulie

Number Of Ingredients 8

2 cups dried pinto beans
water
1/4 pound salt pork
1 large onion, chopped
1 clove garlic, crushed
1 tablespoon chili powder
1/4 teaspoon ground cumin
1/2 teaspoon oregano (preferably Mexican oregano)

Steps:

  • *Soak beans in water overnight. With a sharp knife, make several slashes into, but not all the way through, the salt pork. Pour off soaking water and add fresh water to cover by at least one inch. Add the salt pork, onion, garlic, chili powder, cumin and oregano. Simmer on low heat at least 4 hours or until water is absorbed and mixture is thick. *Dried beans cook faster if they are soaked. Cover beans with 2 inches of water, soak them overnight, drain, and then cook according to your recipe. A shortcut to overnight soaking is to cover the beans with plenty of water, bring them to a boil and boil for 2 minutes. Then, turn off the heat, cover tightly, and let them sit for 1 hour. Then, drain and cook as usual.

NEW MEXICO PINTO BEANS



New Mexico Pinto Beans image

Make and share this New Mexico Pinto Beans recipe from Food.com.

Provided by icetea

Categories     Pork

Time 16h

Yield 6 cups, 8 serving(s)

Number Of Ingredients 4

3 cups dry pinto beans (1-1/2 lb)
2 1/2 quarts water
1 ham bone (Meaty) or 1 teaspoon salt
1/4 lb salt pork or 1/4 lb bacon, cubed

Steps:

  • Wash and pick over the beans, removing loose skins or shriveled beans.
  • Put in a large covered pot and cover with hot water.
  • Soak over night if you want to cut down on cooking time.
  • When beans start to simmer add ham bone, salt pork or bacon.
  • Add more water as needed but only hot or boiling water.
  • Never add cold water the beans will turn dark.
  • If you cook without a lid the beans will also turn a dark color.
  • When the skins are almost as tender as the inside of the beans, they are done.
  • They should not be broken.
  • Add salt and allow to stand before serving.

FRIJOLES (MEXICAN STYLE PINTO BEANS)



Frijoles (Mexican Style Pinto Beans) image

Beans are a part of everday eating in the Southwest. Frijoles are served either soupy in broth or mashed and fried (frijoles refritos- or refried beans). This mouthwatering recipe features both variations. Tip: If you want the beans extra spicy, do not remove the seeds from the chiles. Prep time does not include soaking. From Ladies Home Journal.

Provided by BecR2400

Categories     Beans

Time 1h30m

Yield 10 serving(s)

Number Of Ingredients 9

1 lb dry pinto beans
1 tablespoon olive oil
1/4 lb salt pork, rind removed or 1/4 lb sliced bacon, finely chopped
1 cup chopped onion
1 serrano chilies or 1 jalapeno chile, finely chopped
1 tablespoon finely chopped garlic
6 cups water
1/4 teaspoon cumin seed
2 1/2 teaspoons salt

Steps:

  • Soak beans according to package directions; drain.
  • Heat oil in stock pot or dutch oven over medium-high heat.
  • Add salt pork; cook 2 minutes, until browned.
  • Reduce heat to medium; add onions and chile and cook 4 minutes.
  • Add garlic and cook 1 minute.
  • Add drained beans, water and cumin seed.
  • Bring to a boil; reduce heat to medium-low, cover and simmer 30 minutes.
  • Add salt and continue to cook 25 to 35 minutes more, until tender.
  • (Can be made ahead. Cool. Transfer to large microwaveproof container. Cover and refrigerate overnight. To reheat: Microwave on high 10 minutes, stirring once after 5 minutes, until heated through.) Makes 7 cups.
  • Refries Beans (frijoles refritos):.
  • Heat 1 tablespoon olive oil or lard in large skillet over medium-high heat.
  • Add 1/2 cup finely chopped onion and cook 2 to 3 minutes, until browned.
  • Add 2 teaspoons finely chopped garlic and cook 30 seconds.
  • Add 2 cups cooked beans and 1/3 to 1/2 cup bean liquid to skilet.
  • (Or, microwave 2 cups refrigerated beans and 1/3 to 1/2 cup bean liquid on High, 2 to 3 minutes, until room temperature, and add to skillet).
  • Mash beans and liquid coarsely with back of wooden spoon or potato masher.
  • Cook 1 to 2 minutes more, untilheated through, addingmore bean liquid or water if needed.
  • Transfer beans to a food processor.
  • Process just until smooth.
  • Makes 2 cups (4 servings).

Nutrition Facts : Calories 133, Fat 10.9, SaturatedFat 3.6, Cholesterol 9.8, Sodium 817.7, Carbohydrate 7.1, Fiber 0.3, Sugar 0.7, Protein 3.2

PINTO BEANS WITH MEXICAN-STYLE SEASONINGS



Pinto Beans With Mexican-Style Seasonings image

Pinto beans are simmered with onion, tomatoes, chili powder, cumin and garlic. I love making these beans just because they make the whole house smell so good, and the longer they simmer the better they taste. You could add 1/2 can of beer to make 'borracho' beans. I personally taste-test throughout the entire cooking process and add extra seasoning as I feel it needs it. These beans could simmer all day long; just make sure they have plenty of water to keep the beans covered.

Provided by Lyndsay

Categories     Side Dish     Beans and Peas

Time 12h15m

Yield 8

Number Of Ingredients 9

1 pound dried pinto beans, rinsed
2 (10 ounce) cans diced tomatoes with green chile peppers (such as RO*TEL®)
½ pound bacon, cut into 1/2-inch pieces
1 yellow onion, chopped
1 tablespoon chili powder, or to taste
1 tablespoon ground cumin, or to taste
1 ½ teaspoons garlic powder, or to taste
½ bunch fresh cilantro, chopped
salt to taste

Steps:

  • Place pinto beans into a large pot and pour in enough water to cover by 2 to 3 inches. Let beans soak overnight.
  • Drain beans, return to pot, and pour in fresh water to cover; add diced tomatoes, bacon, onion, chili powder, cumin, and garlic powder. Bring to a boil, reduce heat to low, and simmer for 3 hours.
  • Stir cilantro and salt into bean mixture; simmer until beans are soft, about 1 more hour.

Nutrition Facts : Calories 267 calories, Carbohydrate 40.9 g, Cholesterol 10.2 mg, Fat 5.2 g, Fiber 13.5 g, Protein 16.4 g, SaturatedFat 1.5 g, Sodium 509.8 mg, Sugar 1.9 g

MEXICAN-STYLE PINTO BEANS



Mexican-Style Pinto Beans image

These Mexican-style beans get infused with flavor as they simmer alongside jalapeno, chili powder, and cumin.

Provided by Justin Fassio

Categories     World Cuisine Recipes     Latin American     Mexican

Time 4h20m

Yield 8

Number Of Ingredients 10

1 pound dried pinto beans, rinsed
water to cover
1 (32 ounce) container whole peeled tomatoes with juice
1 red onion, chopped
1 jalapeno pepper, chopped
1 tablespoon chili powder, or to taste
1 tablespoon ground cumin, or to taste
1 ½ teaspoons garlic powder, or to taste
½ bunch fresh cilantro, chopped
salt and ground black pepper to taste

Steps:

  • Place pinto beans in a large pot and pour in enough water to cover by 2 inches. Add tomatoes with juice, onion, jalapeno pepper, chili powder, cumin, and garlic powder; bring to a boil. Reduce heat to low and simmer for 3 hours.
  • Stir in cilantro, salt, and pepper. Continue to simmer until beans are soft, about 1 more hour. Taste the liquid and add more of any of the spices you feel will make it taste better.

Nutrition Facts : Calories 230.7 calories, Carbohydrate 42.8 g, Fat 1.2 g, Fiber 10.8 g, Protein 13.6 g, SaturatedFat 0.2 g, Sodium 205.5 mg, Sugar 4.8 g

SIMPLE PINTO BEANS



Simple Pinto Beans image

Pinto beans are emblematic of the Old West - good cheap hearty fare. These plain ones are good with just about anything or as a meal in a tin plate, cowboy-style, with a chunk of cornbread. For the best tasting beans, cook at a bare simmer, and keep the liquid level just 1 inch above the beans' surface as they cook.

Provided by David Tanis

Categories     side dish

Time 2h

Yield 4 to 6 servings

Number Of Ingredients 7

1 pound pinto beans
1 small onion, halved
1 bay leaf
¾ pound slab bacon
1 tablespoon kosher salt
1 tablespoon paprika
1/4 teaspoon cayenne

Steps:

  • Pick over the beans for small rocks or debris. Rinse well, then cover with cold water and soak for 6 hours or overnight.
  • Transfer beans to a soup pot and add water to cover by 1 inch. Add onion, bay leaf and bacon and bring to a boil. Reduce heat to a bare simmer, partly cover pot with lid, and cook for 1 hour, stirring occasionally.
  • Stir in salt, paprika and cayenne, then continue simmering until beans are soft and creamy and the broth is well seasoned and lightly thickened, about 1 hour more. Remove bacon and chop roughly, then return to pot. (Dish may be prepared up to 2 days ahead.)

Nutrition Facts : @context http, Calories 507, UnsaturatedFat 14 grams, Carbohydrate 50 grams, Fat 24 grams, Fiber 12 grams, Protein 24 grams, SaturatedFat 8 grams, Sodium 386 milligrams, Sugar 3 grams, TransFat 0 grams

Tips:

  • To save time, use canned pinto beans. Just be sure to rinse them well before using.
  • If you want a vegetarian version of this soup, omit the bacon.
  • Use a variety of vegetables in your soup. Some good options include diced tomatoes, chopped onions, and sliced carrots.
  • Season your soup to taste with salt, pepper, and chili powder.
  • Serve your soup with a dollop of sour cream, shredded cheese, and chopped cilantro.

Conclusion:

New Mexico pinto beans are a delicious and versatile ingredient that can be used in a variety of dishes. This soup is just one example of how you can enjoy these beans. With its hearty flavor and simple ingredients, this soup is sure to become a family favorite.

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