Posts tagged ‘Pinto Beans’

Vegetarian Chili

Thanks, Gastronomy, for this yummy vegetarian chili recipe. I’ve had to adjust the amount of spice, but I think I’ve finally gotten it worked out so the baby doesn’t cry when he eats it.

  • 2 tablespoons vegetable oil
  • 2 onions, chopped fine
  • 1 red bell pepper, stemmed, seeded, and chopped
  • 1/4 cup chili powder
  • 1 tablespoon cumin
  • 6 garlic cloves, minced
  • 3 (14.5 ounce) cans diced tomatoes
  • 1 cup water
  • 1 chipotle chile in adobo sauce
  • Salt
  • 4 (15.5 ounce) cans of kidney, pinto, or black beans, rinsed
  • 1/2 cup chopped fresh cilantro

Heat the oil in a large Dutch oven over medium heat until shimmering. Add the onions, bell pepper, chili powder, and cumin. Cook until the vegetables have softened, about 7 minutes. Stir in the garlic and cook for 15 seconds.

Stir in the tomatoes with their juice, water, the whole chile, and 1/2 teaspoon salt. Bring to a simmer, cover, and cook for 30 minutes.

Add the beans and continue to simmer, uncovered, until the chili is slightly thickened, about 30 minutes.

I walk the chili by checking it’s level of spiciness while it cooks. When it gets as spicy as I want it to be, I pull out the whole chile pepper.

Stir in the cilantro and season with salt and pepper to taste before serving.

April 12, 2017 at 1:33 pm Leave a comment

FUSION: Veggie Fajita Burritos

I found this recipe in October’s Rachael Ray magazine, and it made us very happy. I cooked it a little differently (because I was lazy).

  • 3/4 cup quinoa, rinsed
  • 1 TBSP olive oil
  • 1 red onion, thinly sliced
  • 1 green bell pepper, thinly sliced
  • 1 tsp chili powder
  • 1 can pinto beans, rinsed
  • 1 cup tomato salsa
  • Daiya cheddar cheese
  • Whole-grain spelt tortillas (corn tortillas will work as well)
  1. In a small saucepan, cook the quinoa with 1/4 tsp salt, according to package directions.
  2. Meanwhile, in a medium skillet, heat the oil over medium-high heat. Add the onion and bell pepper and cook, stirring, until crisp-tender, about 5 minutes. Stir in the chili powder and season with salt and pepper.
  3. Add the beans and salsa to the pan, and heat until warm.
  4. Eat the bean mixture with quinoa and cheese, all wrapped up in your tortillas.

November 4, 2011 at 8:39 pm 2 comments

WORLD: Creamy Pinto Bean Puree

Another recipe from the Vegetarian 5-Ingredient Gourmet

  • 2 16-oz. cans pinto beans
  • 1 14.5-oz can Muir Glen fire roasted adobo seasoned diced tomatoes
  • 1 cup plain dairy-free yogurt (Amande Cultured Almondmilk is what I used)
  • ¼ cup fresh parsley
  • 1 tsp chili powder
  • Salt and pepper to taste

Combine all ingredients in a food processor and process until pureed. For a soup with added texture, reserve ½ cup or so of the pinto beans, then stir into the pureed mixture. Stir in 1 cup water. Heat if desired, but I believe it is best at room temperature or just barely warmed.

August 20, 2011 at 5:08 pm Leave a comment

Scott Pepper’s Mexican Beans

I borrowed The Vegan Table from my friend Maria, and I enjoyed this recipe very much. This recipe makes 48 servings, so you’ll want to make a smaller batch unless you’re feeding a crowd.

  • 4 lbs dried pinto or black beans (or 2 lbs of each)
  • 1/2 head garlic (6 to 8 cloves), peeled and finely chopped
  • 6 chile peppers, finely chopped
  • 2 large-size yellow onions, finely chopped
  • 1/4 cup chili powder
  • 1/4 cup ground cumin
  • 1 TBSP salt

Rinse beans repeatedly, and soak overnight in a large-size stockpot with plenty of extra water to cover the beans.

The next morning, drain beans and rinse repeatedly. Fill pot with fresh water that reaches 2 inches over top of beans. Place on stove over medium heat.

Add garlic, chile peppers, onions, chili powder, and cumin. Do not add salt yet.

Cover, and bring to a boil, stirring occasionally. Lower head, and simmer for 2 hours with the lid off. Stir thoroughly every 30 minutes.

Every 15 minutes or so afterward, test for doneness. When the beans are done, add a little salt, stir, and taste. Add more salt, if desired. Serve right away or let cool.

Store beans in containers and freeze until needed. Keep as much liquid in with beans as possible to keep them tender when reheated.

July 3, 2011 at 10:09 am Leave a comment

FUSION: Savory Beans

An adapted recipe from The Allergy Self-Help Cookbook. Serve these beans over rice, and you will be happy.

4 TBSP olive oil
2 cups chopped onions
2 large ribs celery, thinly sliced
4 carrots, thinly sliced
2 TBSP Bragg’s Liquid Aminos
4 tsp dried basil
2 tsp dried oregano
4 cloves garlic, crushed
dash of ground red pepper
1 cup chopped fresh parsley
4 cups (or two 15-oz cans) cooked kidney beans (or pinto beans)
4 TBSP water
2 cups chopped tomatoes

1. In a large skillet, heat the oil over medium heat. Add the onions, celery, and carrots and cook for 12 minutes or until tender.
2. Stir in the Bragg’s, basil, oregano, garlic, red pepper, and 1/2 cup of the parsley.
3. Add the beans, water, and tomatoes. Cover and cook for 10 minutes or until heated through. Top with remaining parsley and cook for 2 more minutes. Serve!

March 19, 2010 at 8:07 pm Leave a comment

AMERICAN SOUTHWEST: South of-the-Border Sandwich Spread

From The Allergy Self-Help Cookbook by Marjorie Hurt Jones

While Jeff and I were watching Lars and the Real Girl the other night, we kept going back for more of this spread and toast. I didn’t have any parsley, so I just doubled the celery leaves. Also, I used a combination of pinto beans and red beans with onions and garlic that I had cooked last week.

2 cups cooked pinto or kidney beans
1/4 cup tomato paste or ketchup
1/4 cup minced parsley
1/4 cup minced celery leaves
1/4 cup finely chopped onions
1/2 tsp salt
2 tsp mild or hot chili powder
1/8 tsp cayenne pepper

In a bowl, mash the beans with a fork. Stir in the tomato paste or ketchup, parsley, celery, onions, salt, chili powder, and cayenne. Adjust seasonings to taste. It’s best if it’s made a few hours ahead to allow the flavors to blend fully.

Dip Variation: Add 2 to 4 TBSP water until a dip consistency is reached.

June 15, 2008 at 8:35 pm Leave a comment

LATIN AMERICAN: Oven-Baked Refried Beans

1 small onion, chopped
1 clove garlic, minced
2 cups cooked pinto beans (save broth)
½ cup tomato sauce
½ tsp oregano
¼ tsp cumin
½ tsp salt
Cilantro, to taste

1. Simmer onion and garlic in a little water until soft.
2. Process all ingredients in a blender to desired consistency, using broth as necessary.
3. Bake in a sprayed casserole dish at 325 F for 20-30 minutes, or simmer in a skillet, stirring frequently.

From Weimar Institute’s Newstart Lifestyle Cookbook

November 14, 2007 at 5:04 pm Leave a comment

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