Sentences with phrase «cooked pinto beans»

One cup of cooked pinto beans contains just 2.4 grams of fat.

A cup of cooked pinto beans provides over 15 grams.

-1 large yellow onion, quartered -4 medium carrots, cut into 1/4 inch thick rounds -4 medium parsnips, cut into 1/4 inch thick rounds -1 large red onion, chopped -4 cloves garlic, minced -2 cups strained tomatoes -1 cup water -4 cups cooked pinto beans -2 tbsp chili powder - cayenne pepper to taste -1 tbsp basil -1 tbsp oregano - sea salt and black pepper

Half a cup of cooked pinto beans a day for two months could mean a 20 - point drop in our cholesterol.

Maybe she cooked pinto beans, and the creamy version is delicious.

Organic cooked brown rice, organic ground raw sunflower seeds, organic cooked pinto beans, organic rice syrup, organic onion, organic paprika, organic garlic, sea salt, organic black pepper, natural smoke flavor.

/ / jalapeno pinto beans 3 cups cooked pinto beans, rinsed and drained 2 tablespoons quality olive oil 1/2 teaspoon sea salt 1/2 teaspoon cumin 1/4 teaspoon chili powder 1/4 teaspoon garlic powder 1 jalapeno, thinly sliced

5 cups cooked pinto beans, rinsed and drained 3 large cloves of garlic, minced 1/2 cup diced yellow onion 1 teaspoon dried oregano 1 teaspoon ground cumin 1/2 teaspoon chili powder cracks of fresh black pepper

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)

Add the cooked pinto beans and cook down for 3 - 4 minutes.

Will be adding ground beef to mine and home - cooked pinto beans.

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

2 cups cooked pinto beans, rinsed, or 2 large portobello mushrooms, chopped into bite - size pieces, or 2 cups cubed seitan

With the help of a food processor, this tasty no - cook pinto bean soup is ready to eat in minutes.

With the help of a food processor, this tasty no - cook pinto bean soup is ready to eat in minutes.

In an early failure I added tomatoes at the start of slow cooking some pinto beans.

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?

Filed Under: Avocado, Blog Post, Breakfast & Brunch, Chile Peppers, Comfort Food, Cooking For a Crowd, Easy Entertaining, Eggs, Gluten - Free, Legumes, Make Ahead, One - Dish Meal, Spring and Summer Brunch, Summer, Summer Weekend Breakfasts, Sweet Peppers, Tomatillos, Vegetables, Vegetarian Tagged With: avocado, beans, chiles, eggs, featured, peppers, pinto beans, salsa verde, tomatillos

1 onion, peeled and halved (if using slow cooker) or chopped (if using stove top) 3 cups dry pinto beans, rinsed 1/2 fresh jalapeno pepper, seeded and chopped 2 tablespoons minced garlic 5 teaspoons braggs 1 1/2 teaspoons fresh ground black pepper 1/2 teaspoon ground cumin, optional 9 cups water 1/4 teaspoon of paprika 1 tbsp olive oil freshly squeezed lemon, to taste

2 organic corn tortillas 1/2 cup organic beans, black or pinto, cooked & mashed 1 radish, sliced 1/4 tomato, diced 1/2 avocado 1/2 cup kale, diced

of cooking (most of the time you do not need this, so don't put it in until the last of the cooking if you find that you need a little more) 1 1/2 tablespoons of pinto bean seasoningPut all this into the crock and put on high and cook for four hours.

One of my favorites is Charro Beans that my frenid taught me to make while living in TX.1 pound of pinto dry beans1large onion roughly chopped2 large fresh tomatoes seeded and chopped1can rotel with green chile1bunch fresh cilantro1 pound bacon chopped and fried up but not cruchy3 chicken breast cooked and shredded (roasted chicken or rotisserie) 3 cloves garlic or 1 large heaping tablespoon of chopped garliccumin to tasteone small bottle liquid smokegarlic salt to tastesalt / pepper to taste the last 20 min.

I also make a large batch of cooked ground turkey, add taco seasoning and pinto beans.

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

I didn't have any pinto beans cooked up, but had some leftover red beans and a few garbanzo beans also, so I used them instead!

I've got some pinto beans I cooked up in the slow cooker a couple of days ago and am looking for ways to use them now.

More than once, someone has asked, «HOW TO COOK CANNED PINTO BEANS»?

Most new cookers get hot enough to cook your average bean (pinto beans, black beans, cranberry beans, white beans, garbanzos) in 6 to 8 hours.

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.

Add the cumin, green chiles, and pinto beans and cook over medium heat, mashing with a potato masher, about 5 minutes, or until the consistency of a thick paste.

Variation: For a heartier salad, add 1 1/2 to 2 cups cooked or canned pinto or kidney beans.

1 tablespoon canola oil 1 garlic clove, minced 1 onion, chopped 1 red bell pepper, chopped 2 tablespoons chili powder 2 teaspoons cumin, ground 3 cups butternut squash, peeled, in 1 - inch dice 2 cups water 1 cup diced canned tomatoes with chilis, drained 2 cups black beans, cooked 1 cup red kidney beans, cooked 1 cup great northern beans, cooked 1 cup black - eyed peas, cooked 1 cup pinto beans, cooked 1 teaspoon salt 1 teaspoon ground black pepper

I always have cooked beans in the fridge, usually pinto or chickpeas and my lunch almost everyday is this recipe: http://www.marthastewart.com/313334/mediterranean-crostini

Next add the drained and rinsed pinto beans, corn, and cooked rice.

If you're not a fan of black beans, try pinto, kidney, chickpeas, or a variety of cooked beans in place of them.

Place pinto beans in a 6 - quart slow cooker; add roast and next 6 ingredients.

3 corn tortillas 1 can refried beans (pinto or black) or 2 cups homemade 7 oz green salsa 6 oz cooked turkey (sub peppers if vegetarian, can always use pork, beef or chorizo) 1/2 tsp Expote 1/2 tsp Chipotle Powder (use less if you don't like spicy hot foods) 1/2 tsp Aleppo chili powder (can -LSB-...]

Cooked beans (water, pinto beans), three cheeses (pasteurized process American cheese [American cheese -LCB- milk, cheese culture, salt, enzymes -RCB-, water, milkfat, sodium citrate, salt, sodium phosphates, color -LCB- annatto and apocarotenal -RCB--RSB-, Cheddar cheese [pasteurized milk, cheese culture, salt, enzymes and annatto], Monterey Jack cheese [cultured pasteurized milk, salt, enzymes]-RRB-, water, green chiles, bell peppers (bell peppers, water, citric acid), contains 2 % or less of: modified food starch, flavorings including paprika, salt, vinegar, dehydrated onion, chile peppers (red chile peppers, citric acid), guar gum, crushed red pepper.

Stuffed with eggs, four cooked meats — including bacon, chorizo, smoked ham, and sausage — real potatoes, three melted cheeses and hearty pinto beans, this handmade flour tortilla - wrapped burrito features real ingredients for really big flavor.

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

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 mix the cooked quinoa with canned beans (pinto or black), chunks of chicken and cooked carrots.

Add pinto beans and cook for another 5 minutes.

When we got back, I cooked up the whole 1 kg bag of pinto beans.

Other «filling» variations can include cooked potatoes, jalapeños, carrots, zucchini, pinto beans... there's no limit to the possibilities!

1 3/4 cups dried pinto (or Sangre de Toro or Rio Zape) beans, soaked overnight or quick - soaked 2 links Field Roast chipotle vegetarian sausages, crumbled 1 teaspoon + 1 tablespoon extra virgin olive oil or organic canola oil 1 large green bell pepper diced 1 large yellow or white onion, diced 3 large cloves garlic, minced 2 tablespoons ancho chile powder 2 tablespoons hot or mild New Mexico chile powder 2 teaspoons chipotle powder 1/2 teaspoon cayenne pepper 1 tablespoon ground cumin 2 teaspoons ground coriander 1 1/2 teaspoons dried Mexican oregano 3/4 teaspoon salt 1/2 teaspoon freshly ground black pepper 3 tablespoons tomato paste 1 26 - oz carton Pomi chopped tomatoes or Bionaturae chopped tomatoes * 12 - ounce bottle beer, such as chocolate stout 1 tablespoon instant espresso powder 2 teaspoons molasses (or substitute brown sugar) 1 1/2 ounces bittersweet chocolate, chopped 1 tablespoon freshly - squeezed lime juice Cooked brown rice (optional)

Only slight change I had to make was I had to used dried pinto beans (so had to soak & cook those first) as we don't have canned in the UK.

This Slow Cooker Lentil and Quinoa Chili is full of good vegetarian protein from the lentils and pinto beans, and of course a bowl of it was filled with plenty of nutrients.

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