EVANA'S PINTO BEANS

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Evana's Pinto Beans image

A truly delicious pinto bean recipe from deep south Texas.

Provided by rnneal

Categories     Side Dish     Beans and Peas

Time 11h25m

Yield 12

Number Of Ingredients 7

2 pounds dried pinto beans
8 cloves garlic, crushed
¾ teaspoon salt
¼ cup vegetable oil
2 large ripe tomatoes, diced
1 large yellow onion, diced
2 bunches cilantro, chopped

Steps:

  • Pick over beans and wash in cold water 4 times. Place beans into a large pot, pour in enough fresh water to cover by 2 inches, and soak overnight.
  • Bring beans and soaking water to a boil; stir in garlic and salt. Reduce heat to low and simmer beans until they begin to soften, 2 to 3 hours, stirring often. If beans start to dry out, add more boiling water.
  • Heat vegetable oil in a large skillet over medium heat; cook and stir tomatoes and onion in the hot oil until onion becomes translucent, about 5 minutes. Stir cilantro, 5 to 6 large spoonfuls of beans, and cooking liquid into tomato mixture. Mash beans and stir tomato mixture back into simmering beans. Continue simmering until flavors are blended, about 1 hour more.

Nutrition Facts : Calories 304.6 calories, Carbohydrate 49 g, Fat 5.8 g, Fiber 16.5 g, Protein 16.4 g, SaturatedFat 0.9 g, Sodium 566.1 mg, Sugar 2 g

Waqar Nasir
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These beans were a bit bland for my taste. I think I'll add some more spices next time.


ishaq gujjar92
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The flavor of these beans was amazing! I loved the combination of spices and the chipotle peppers gave them a nice kick.


Stephen Hamilton
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These beans were easy to make and turned out great! I served them over rice and they were a perfect weeknight meal.


Iloj Faustino
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I'm not usually a big fan of pinto beans, but these were delicious! The chipotle peppers added just the right amount of heat.


Courtney Raymond
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These beans were a hit at my last dinner party! Everyone raved about the flavor and texture. I'll definitely be making them again.