How To make Jalapeno Pinto Beans
1 16 oz. pkg dried pinto beans
2 1/2 cups water
1 large onion
3 cloves garlic
pressed
2 jalapeno peppers :
seeded & minced
1 bay leaf
1 teaspoon ground cumin
3/4 teaspoon salt
1/2 teaspoon pepper
1/4 cup Cheddar or Monterey Jack cheese (optional)
Place beans in a Dutch oven and cover with water 2 inches above beans. S oak overnight; drain. (For quicker method: Bring beans & water to a boil in a saucepan; boil 1 minute, cover, remove from heat, and let stand one hour). Bring beans, 2 1/2 cups of water, and next 4 ingredients to a boil in a Du tch oven; cover, reduce heat, and simmer one hour or until tender Remove and d iscard bay leaf. Stir in ground cumin, salt, and pepper. Sprinkle each serving with cheese, if desired.
Enchiladas: Mash beans and spread evenly on 12 6-inch flour or corn tortillas. If desired, add cheese to each enchilada. Roll up and place, seam side down, in a lightly greased 13x9-inch baking dish. Top with commercial or homemade e nchilada sauce and additional cheese, if desired. Bake at 350 degrees for 20 m inutes. Top with salsa, sour cream, etc., if desired.
How To make Jalapeno Pinto Beans's Videos
From Canned Beans To Charro Beans | No one Will Know The Difference ❤
CHARRO BEANS is one dish I prepare often, they are very popular here in South Texas, we also love to barbecue and have family gatherings and Charro Beans are a must... Charro Beans from a can started when I was in a rush to come up with a side dish and I didn't have time to cook a fresh pot of beans, so I used canned and now it's the way to go for me especially if I'm in a rush. It takes a few minutes and a few ingredients to prepare these and no one will know the difference.
INGREDIENTS----------------
4 16oz Cans Pinto Beans (I used Bush's)
5 slices thin cut bacon (chopped)
1/3 med onion (chopped)
1 large Roma tomato (diced)
1 finely minced garlic clove
1 jalapeño (diced small) (optional)
Small bunch cilantro (chopped)
1 1/2 Tbsp Chicken bouillon tomato flavored (Knorr)
2 C. water
DISCLAIMER
Do not eat or serve this dish to anyone who is or might be allergic to any ingredient in this dish.
#charrobeans
#frijolescharros
#beans
Pinto Beans Recipe
Pinto Beans Recipe – smokey, hearty and filling pinto beans dish made totally from scratch. Seasoned with smoked paprika, jalapeno and chili powder for some heat, oregano for a great aroma and cumin for nutty and earthy flavor. A great addition to your favorite tacos, burritos, enchiladas or as a main course itself!
⬇️ ⬇️ ⬇️ MORE INFO BELOW ⬇️ ⬇️ ⬇️
???? PRINT RECIPE HERE ????
INGREDIENTS:
▢1 pound (450g) dried pinto beans
▢4 bacon , chopped
▢1 medium yellow onion , diced
▢1 tablespoon minced garlic
▢1 jalapeño , minced (remove seeds and ribs if you prefer less heat)
▢1 bell pepper
▢1 teaspoon oregano
▢1 teaspoon cumin spice
▢1 teaspoon chili powder , (adjust to taste)
▢2 teaspoon smoked paprika
▢2 bay leaves
▢water or chicken broth
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Home Canned Mexican Pinto Beans
These beans are perfect for your next Mexican feast! Heat and mash to your desired texture for quick and easy refried beans. I hope this inspires you to get busy canning beans, a great pantry staple.
2 lbs. Dried pinto beans (soaked and par cooked for 30 mins.)
3/4 t. Salt
1 t. Garlic powder
1/2 t. each Ancho chili powder and cumin
5 Pint and a half Ball Mason jars with lids and rings
Pressure can 90 mins.
Recommended products I use:
As an Amazon affiliate, if you purchase I make a small commission at no additional cost to you.
Victorio Multi Use Canner:
All American 915 Pressure Canner:
Ball Blue Book:
All New Ball Book:
The Canning Kitchen:
Ball Quart Jars:
Ball Pint Jars:
Ball Jelly Jars:
Canning Utensil Set:
JarBox Protector:
Enjoy!
XO ~Carol
Slow Cooker Spicy Pinto Beans {The BEST Mexican side dish}
--------------Click on SHOW MORE to see the FULL RECIPE--------------
I often make these beans instead of refried beans along with enchiladas or taco night. These beans have quite the spicy kick to them!
RECIPE:
INGREDIENTS:
1 lb. dried pinto beans no need to presoak
1 cup diced yellow onion
1-2 jalapenos sliced
2 tsp. chili powder
½ tsp. onion powder
½ tsp. garlic powder
¼ tsp. pepper
32 oz. container chicken broth
2 cups water
Add at the end:
¼ tsp. salt or more to taste.
SLOW COOKER SIZE:
5-quart or larger
INSTRUCTIONS:
Rinse and drain the beans, discard any dirt clumps or rocks. Add to the slow cooker.
Add the onion, jalapenos, chili powder, onion powder, garlic powder, pepper, chicken broth and water to the slow cooker with the beans. Wait to add the salt.
Cover and cook on HIGH 7-8 hours. Do not open the lid while they cook, or they will not get tender.
When the cooking time is done mash about 1/4 of the beans with a potato masher right in the slow cooker. Or you can put a scoop in a bowl and mash with a fork and add back to the slow cooker. This will make the beans creamy, which the slow cooker can't do since the simmer is so low. Add salt to taste, I usually use 1/4 tsp.
Serve as a side dish or as a main with tortillas or cornbread. Enjoy!
PRINTABLE RECIPE AND NUTRITIONAL INFO:
FAN MAIL:
The Magical Slow Cooker
Sarah Olson
PO BOX 70586
Springfield, OR 97475
Mexican Pinto Bean Soup
Mexican Pinto Bean Soup
Mexican Pinto Bean Soup
Ingredients
1 tbsp olive oil
1 medium onion diced
1 (14 oz) can fire-roasted tomatoes
3 garlic cloves minced
2 small carrots peeled and diced
1 medium potato peeled and diced
1 tsp oregano dried
1 tsp ground cumin
1 tsp smoked paprika
Red pepper flakes to taste
2 bay leaves (optional)
2 cups vegetable broth
2 (14 oz) cans pinto beans drained and rinsed
Salt and pepper to taste
Instructions
Heat oil in a large pot over medium/high heat.
Add onion and sauté for about 4-5 minutes, stirring frequently.
Stir in the roasted tomatoes, garlic, carrots, potato, and all spices.
Cook for 1-2 minutes, then pour in the vegetable broth
Bring the soup to a boil and let it simmer with a lid for about 10-15 minutes.
Add in the pinto beans and cook for a further 10 minutes or until the veggies are softened, stirring from time to time.
Serve in bowls and garnish with fresh herbs.
Mexican Cornbread Muffins
2 cups self rising cornmeal
¼ cup oil
1 1/3 cup milk
1 egg
½ can cream corn
5 tbsp jalapeno peppers diced
1 cup cheddar cheese
Mix all ingredients in a bowl
If needed add more cornmeal for the right consistency
Add mixture to muffin pans
Cook at 375 for 20 minutes
This recipe makes a drier mix for muffins
Use my other recipe for a moist Mexican Cornbread
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The secret to refried beans! #shorts #tiktok #recipe #lunch