Best 7 Pinto Beans Tomatoes And Onions Recipes

MEXICAN-STYLE PINTO BEANS

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.

PINTO BEANS WITH MEXICAN-STYLE SEASONINGS

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.

SIMPLE PINTO BEANS RECIPE WITH ONIONS

Steps:

• Soak the pinto beans in a bowl of water overnight, then drain.
• Put drained pinto beans in a pot full of water. Bring to boil, reduce heat to low and simmer, covered, for 1 hour. Drain the pinto beans.
• While the beans are cooking, heat the oil in a non-stick frying pan over medium-high heat. Add the onions and cook, stirring occasionally, for 5 minutes.
• Add the beans and ketchup to the onions and stir to combine. Cover and cook on Low for 5 minutes.

SPANISH BEANS WITH TOMATOES AND ONIONS

Steps:

• Finely dice 1/2 of a green bell pepper, thinly slice 4 cloves of garlic, finely dice 1 onion and reserve 2 cups of cooked lima beans
• Heat a non-stick frying pan with a medium heat and add 2 tablespoons of extra virgin Spanish olive oil, after 2 minutes add the sliced garlic and diced onions and mix with the oil, after 3 minutes add the diced green bell pepper and mix with the garlic and onions, after 4 minutes add the 2 cups of cooked lima beans, season with a 1/4 teaspoon of hot smoked paprika, a 1/4 teaspoon of sweet smoked paprika, a 1/2 teaspoon of cumin powder, a pinch of sea salt and some freshly cracked black pepper, mix everything together until well combined
• Next add 1 can of diced tomatoes, season again with sea salt and freshly cracked black pepper, lower the fire to a LOW heat and mix together, let it simmer for 4 to 5 minutes, then remove from the heat and garnish with freshly chopped chives, enjoy!

CANTINA PINTO BEANS

Steps:

• Sort beans and rinse with cold water. Place beans in a Dutch oven; add water to cover by 2 in. Bring to a boil; boil 2 minutes. Remove from heat; let stand, covered, 1 hour. , Drain and rinse beans, discarding liquid. Return beans to pan. Stir in broth, celery, onion, green pepper, garlic and seasonings; bring to a boil. Reduce heat; simmer, uncovered, until beans are very tender, about 1 hour., Discard bay leaves. Stir in tomatoes and salt. Simmer, uncovered, until heated through, 25-30 minutes, stirring occasionally. Serve with cilantro.

PINTO BEANS IN SPICY TOMATO SAUCE

Steps:

• Sort and rinse beans to remove bad beans, rocks and dirt.
• Soak overnight or between 6-8 hours.
• Drain and rinse soaked beans.
• Add enough water to cover beans for cooking and add salt, pepper, garlic powder and onion powder. Cook until tender, approximately 2 hours.
• When cooked, drain water from beans.
• Add tomato sauce, chili powder, garlic powder and onion powder.
• Heat through to meld flavors.
• Cool and freeze 2 cups of beans in sauce in quart bags.

PINTO BEANS WITH KIELBASA

Steps:

• In a Dutch oven, saute the onion and green pepper in oil until tender. Add the remaining ingredients; bring to a boil. Reduce heat; cover and simmer until heated through.