Canned pinto beans can be found in many markets.
We just about always use organic canned (cooked) black beans, but you could also use
canned pinto beans or white beans, or make your own from scratch!
I also used
canned pinto beans because I was too lazy to boil lentils.
I've used
canned pinto beans in a pinch, but they take lots of «doctoring» and time to get the taste of the tin out of them!
More than once, someone has asked, «HOW TO COOK
CANNED PINTO BEANS»?
These are simple
canned pinto beans, which I drained, seasoned, and warmed slowly on the stovetop for about thirty minutes.
cans pinto beans that have been drained and rinsed 1 c. chopped sweet onion 2 c. chopped tomatoes 1 1/4 c. mayonnaise 1/4 c. sweet pickle juice 1/2 tsp garlic powder 1/2 tsp black pepper 1/2 tsp salt
For the pintos: 2 teaspoons olive oil 1 small onion, thinly sliced 4 cloves garlic, minced 1 medium tomato, chopped Pinch red pepper flakes 1/2 teaspoon salt 1 15 oz
can pinto beans, rinsed and drained (or 1 1/2 cups cooked) 3 tablespoons chopped fresh cilantro
cans pinto beans 2 tbsp olive oil 1 small onion, finely diced 2 cloves garlic, minced 1 tsp cumin 1 tsp chili powder 3/4 cup vegetable stock juice of 1/2 lime salt and pepper, to taste 1 package soft corn tortillas 1 avocado, peeled and thinly sliced 2 plum tomatoes, diced 1 head lettuce, thinly sliced 8oz shredded cheddar cheese 8oz.
unsweetened cocoa powder 3
cans pinto beans (I used 2 cans pinto and 1 can white / Great Northern beans) 28 oz.
1 T. vegetable oil 2 cloves garlic, minced 1 t. chili powder 1 chipotle pepper in adobo, minced + 1 T. sauce 1 t. ground cumin 4 dashes cayenne pepper 1
can pinto beans, drained and rinsed 1 can black beans, drained and rinsed 1/3 c. water 2 c. cooked brown rice 1/4 c. fresh salsa
1 tablespoon olive oil 1 medium onion, finely chopped 1/2 medium green bell pepper, finely diced 1 - pound
can pinto beans, drained and rinsed 1/4 cup wheat germ 1 cup thick tomato sauce or pureed tomatoes 1 tablespoon soy sauce 1 teaspoon brown rice syrup 1 teaspoon chili powder 1 teaspoon paprika 1/2 teaspoon dried basil 6 whole - grain rolls
can pinto beans, drained and rinsed1 (14.5 oz.)
1/2 cup water 1/4 cup diced yellow onion 3 garlic cloves, pressed or minced 1/2 teaspoon seeded and diced jalapeno pepper 1 (15 - ounce)
can pinto beans, drained and rinsed well, or 1 1/2 cups cooked 1 teaspoon chili powder 3/4 teaspoon ground cumin 1/4 teaspoon sea salt, or to taste 1/8 teaspoon freshly ground black pepper 1/8 teaspoon chipotle chile powder (optional) 1 teaspoon wheat - free tamari or other soy sauce (optional) 1 tablespoon finely chopped fresh cilantro
can pinto beans, drained and rinsed salt and pepper 2 - 3 Tbsp.
can pinto beans, drained and rinsed (or 1 1/2 cups cooked pinto beans) 1 c. chicken or veggie broth, divided 1/4 cup salsa Shredded cheese and sliced scallions, for garnish (optional)
1, 15 - ounce
can pinto beans, rinsed well and drained Fritocrumb crust shells 2 Tbsp unsalted butter 2 Tbsp olive oil 1 medium yellow onion, diced small 1 large green bell pepper, seeded and cored, diced small 1 large red bell pepper, seeded and cored, diced small 5 cloves garlic, minced 1 lb ground beef 1 poblano pepper, roasted and diced small 1 jalapeno pepper, finely diced (NOTE: Omit for a milder chili) 2 chipotle peppers in adobo sauce, finely chopped 1 to 2 Tbsp chili powder (more or less to suit your taste) 1 Tbsp ground cumin 1 tsp finely chopped fresh Mexican oregano 1/2 tsp ground cayenne pepper (Note: Omit for a milder chili) 1, 28 - ounce can crushed tomatoes 8 - ounces light ale or wheat beer juice of two limes (more or less to taste) kosher salt and freshly ground black pepper to taste shredded sharp Cheddar cheese for topping sour cream, for topping finely snipped Mexican oregano and crushed corn chips as garnish
2 large poblano peppers 3/4 pound lean ground beef 2 teaspoons smoked paprika, divided 3/4 teaspoon ground cumin 1 15.5 - ounce
can pinto beans, drained and rinsed 1 1/4 cup salsa 1/2 cup fresh cilantro leaves, chopped 1 1/2 cups grated pepper Jack cheese, divided 1/4 cup whole wheat panko bread crumbs For serving: (optional) Sliced avocado or guacamole Fresh cilantro Salsa Hot sauce of your choice
1 tablespoon olive oil 8 ounces raw chorizo, removed from casings 1 large white onion, diced small 2 large cloves garlic, minced 2 15 ounce
cans pinto beans, drained and rinsed 1/2 teaspoon ground cumin 1 1/3 cup chicken stock Kosher or sea salt to taste, optional 1 - 2 ounces Monterey Jack cheese, shredded
Not exact matches
This simple soup
can also be expanded to a more hearty soup, with the addition of ingredients such as cooked
pinto or black
beans, chicken or turkey, or even whole kernel corn.
can i replace the
beans with lentils (cooked), or will that have too much moisture compared to
pinto / white
beans?
I made it using 1
can of
pinto beans and 1
can of black
beans, both rinsed and drained.
1 Chicken breast 1
can of
pinto beans 1 avocado salsa bunch of cilantro Marinated onions Cotija Mexian cheese tortillas chicken stock
2
cans of
beans (black
beans,
pinto, kidney, or any others that you like) 1 onion, diced 1 large bunch of greens (I used collards, but kale would also work) 1 tsp onion powder 2 tsp Braggs liquid amino acids
In a colander, pour a 15 ounce
can each of black
beans, kidney
beans, Great Northern
beans, garbanzo
beans and
pinto beans.
If you're not familiar with the bolita
bean, it is a small pinkish
bean similar in shape and size to the
pinto (as you
can see in the picture).
I also added a
can of
pinto beans cause I adore rice and
beans.
And a little surprising, e.g.
pinto beans out of the
can with cheese — if you had told me only that, I would've guessed a role reversal from the reality of whose quick meal and who was disgusted.
1 well drained and rinsed
can of
pinto beans (again, make this how YOU like it.
You
can easily swap out the
beans for another kind like
pinto or make it vegetarian by doubling up on them and leaving out the meat.
For example, you
can add
pinto beans to taco salad.
I
can change out ingredients to give it a different spin each time, sweet potatoes instead of white, black
beans instead of
pintos, collard greens or kale to give it a nutritional boost... But I'm fortunate to live in a place where there is a lot of diverse cuisine available in either dining out or ethnic market formats, so I don't have to choose just one:)
I used kale instead of collard greens because it was on sale, swapped the sweet potatoes for roasted red potatoes, and used
pinto beans because I could not find any adzuki
beans that were less than $ 2.50 per
can.
My last batch of home
canned pintos came out burned and a few seals failed, so we don't have any pre-cooked
beans on hand right now.
A
can of
pinto beans + half an avocado + corn tortillas = lunch on most days.
can crushed tomatoes 2 garlic cloves, chopped 1 chipotle pepper in adobo sauce 1/2 jalapeño, seeded and chopped 1 cup cooked
pinto beans or black
beans, drained and rinsed if
canned 12 (8 - inch) corn tortillas, cut into 8 pieces, or store - bought tortilla chips
I did not have the specific types of veggies /
beans so I used a 32 oz bag of generic grocery store frozen vegetables and 2
cans of
beans (
pinto + kidney) and it was gobbled up quickly Thank you!
And in the spirit of sharing, here is a favorite quickie
bean soup recipe of my own: a
can of unflavored re-fried black
beans (or
pintos), preferably unsalted, with enough of approx equal parts Swanson's Mexican Tortilla - flavored broth & milk (I use soy) to make creamy (I usually use half an empty
bean can of each).
You upend four
cans of
beans — black or
pinto are best — and their liquid into a saucepan, add a chunk of butter, and shake a bottle of hot sauce over the pan for ten seconds.
We used a total of 3
cans of
beans (kidney, white,
pinto, black or whatever you like); 1
can of whole kernel corn; 1 large
can of diced tomatoes (28 oz); taco seasoning pack and a ranch drsg seasoning pack.
You
can easily swap out the
beans for another kind like
pinto or...
Ok, another thing to try with
canned black or
pinto beans... Simmer until the sauce thickens as you suggested above, adding a bit of cumin to the
beans, and top with Pico De Gallo, and fresh avocado... Absolutely delicious.
When I saw this video, in my kitchen I had lentil, black
bean,
pinto bean, tomato
can and polenta.
1 pound
pinto beans * 1 pound ground beef (coarse) 2 cups onion (chopped) 1
can (6 - oz.)
This simple soup
can also be made more hearty with the addition of cooked
pinto or black
beans, chicken or turkey, or even whole - kernel corn.
I've used a
can of
pinto beans (hubby likes these best) and a
can of black
beans (my favorite)-- but you
can use whatever variety you prefer including the traditional kidney
bean.
1 tablespoon olive oil 1 yellow onion, chopped 1 bunch of scallions, chopped to white ends 1
can (15 oz) no - salt added
pinto beans 1
can (15 oz) no - salt added kidney
beans 1
can (15 oz) tomato sauce 1/4 cup to 1/3 cup ketchup 2 tablespoons vegan Worcestershire sauce 1 tablespoon red wine vinegar 1 teaspoon chili powder 1 teaspoon garlic powder 1/2 teaspoon oregano 6 whole - wheat buns
1 onion, diced 3 cloves garlic, minced 1 1/2 tbsp olive oil 1 jalapeno, finely chopped (seeds and veins removed) 2 tsp chili powder 1/2 tsp cumin 1 tsp garlic powder 3 heaping tbsp tomato paste 3 soft plum tomatoes, chopped 2 tbsp brown sugar 1
can kidney
beans, drained and rinsed 1
can pinto or black
beans, drained and rinsed 1 cup veggie stock or water salt and pepper, to taste
Ingredients 6 ounces bacon, chopped (or more, if you are prone to snacking) 2 medium red onions, finely chopped (1/3 cup reserved for garnish) 3 pounds ground beef 2 jalapenos, ribs and seeds removed, finely chopped 3 cloves garlic, finely chopped 3 tbsp chili powder (i used ground ancho chile) 2 tbsp cumin 1 tsp oregano 3 tsp salt One 28 ounce
can diced fire roasted tomatoes 2 cups beef broth (plus more if needed) 2 15 - ounce
can kidney or
pinto beans (or one of each), drained and rinsed 1 lime, juiced Cilantro (optional) Shredded cheddar cheese for garnish
Variation: For a heartier salad, add 1 1/2 to 2 cups cooked or
canned pinto or kidney
beans.