Add 1 chopped onion, 1 diced green bell pepper, a diced red bell pepper, and 3 - 4 cloves of mined garlic to your Instant Pot and lightly SAUTE the veggies in a small amount of water, veg broth, or even the juice from a can of
drained pinto beans until softened.
Set aside defrosted corn and use same colander to rinse and
drain pinto beans.
Drain the pinto beans in a small colander and shake dry.
Not exact matches
I made it using 1 can of
pinto beans and 1 can of black
beans, both rinsed and
drained.
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
These are simple canned
pinto beans, which I
drained, seasoned, and warmed slowly on the stovetop for about thirty minutes.
1 well
drained and rinsed can of
pinto beans (again, make this how YOU like it.
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
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
Drain the black and
pinto beans and add them to the pot along with the crushed tomatoes and all its liquids.
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
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
1 butternut squash, cubed 1 tomato, diced 1/4 onion, diced 1 can of
pinto beans,
drained 1 pound of shredded cheddar 1 bag of tortilla chips Cilantro for garnish
Next add the
drained and rinsed
pinto beans, corn, and cooked rice.
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
One 15 - ounce can of
pinto or kidney
beans (
drained and rinsed) 1 medium cucumber (peeled, seeded, and diced) 1 medium fresh tomato (halved, seeded, and diced) 1/4 cup diced red onion 2 tablespoons fresh basil chiffonade 1/4 cup bottled nonfat Italian salad dressing Salt and pepper, to taste Combine all the ingredients in a large bowl and stir to blend.
can
pinto beans,
drained and rinsed1 (14.5 oz.)
can crushed tomatoes 1 can
pinto (or kidney)
beans, rinsed and
drained 1 can chickpeas / garbanzo
beans, rinsed and
drained 1 can navy (white)
beans, rinsed and
drained 2T chili powder 2T ground cumin 1T brown sugar 2 tsp dried oregano 1 - 2 tsp red pepper flakes 1/4 tsp cayenne pepper (optional) 1 cup frozen corn
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)
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
/ / 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
fresh cranberry / October / Borlotti
beans, about 2 cups shelled
beans (OR 2 14.5 - oz cans
pinto, kidney or white
beans,
drained and rinsed.)
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
1 tablespoon olive oil, divided 1 pound lean ground beef (90 %), preferably local and / or grass - fed 1 medium onion, diced 2 garlic cloves, minced 1 tablespoon chili powder 1 1/2 teaspoons ancho or chipotle chili powder 1 1/2 teaspoons ground cumin pinch of cinnamon 2 tablespoons tomato paste 1 1/2 cups chicken stock or water 1 14.5 ounce can diced tomatoes 2 cans (15 ounces each)
pinto beans,
drained 1/2 bunch kale, stems removed and leaves chopped salt and pepper, to taste Optional toppings: sour cream, sharp cheddar cheese, green onions, avocado, cilantro, crushed tortilla chips or cornbread
In lieu of chili
beans such as Bush's Best Chili Beans, you can substitute or 1 can each black beans, kidney beans, and pinto beans, partially dra
beans such as Bush's Best Chili
Beans, you can substitute or 1 can each black beans, kidney beans, and pinto beans, partially dra
Beans, you can substitute or 1 can each black
beans, kidney beans, and pinto beans, partially dra
beans, kidney
beans, and pinto beans, partially dra
beans, and
pinto beans, partially dra
beans, partially
drained.
Drain away grease and stir in tomato paste, bell pepper, tomato sauce, chicken stock,
pinto beans, salt and pepper.
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
Veggie Quinoa Croquettes w / Smoked Paprika Almond Cream Yield: Approx 16 croquettes For the Croquettes 1 cup dry quinoa, cooked in 2 cups water, yielding 3 cups cooked quinoa, cooled - see method here if needed 1 very large sweet potato, peeled, diced, steamed, mashed: yielding 2 cups mashed sweet potato 1 cup finely diced red onion 1/2 cup finely diced red pepper 4 cloves garlic, crushed 2 tbsp olive oil + 1 tbsp to brown the croquettes 1/3 cup chopped fresh cilantro 1 — 14oz tin
pinto beans,
drained & rinsed 1/2 cup hemp seeds 1 tsp dried oregano 1 tsp ground cumin juice of one lime 1 tsp celtic sea salt Method In large mixing bowl place cooked quinoa & mashed sweet potato.
Whole black or
pinto beans are perfectly fine too — just make sure you
drain them well.
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
Then throw in some
pinto beans that you've
drained and rinsed, and let everything cook for just ten more minutes before enjoying.
One Chopped Red Bell Pepper One Chopped Green Bell Pepper One Chopped Yellow Bell Pepper One Hot Pepper (Jalapeno) One can black
beans (
drained) One can
pinto (great if you can find them already in chili sauce)--
drained Tempeh (cut into cubes) One large can of whole tomatoes (I used chopped tomatoes) One small can of tomato paste — for thickness (I only added a few spoonfuls) Chili Powder --(I used a teaspoon) Cayenne Pepper --(I used a couple shakes)
Ingredients: 1 large yellow onion, diced 2 ribs celery, diced 2 large carrots, diced 1 (10 - ounce) package sliced white button or crimini mushrooms, roughly chopped 6 cloves garlic, minced 2 (15 - ounce) cans chili
beans,
drained and rinsed (chili
beans are a mix of kidney,
pinto and black
beans) 2 (28 - ounce) cans fire - roasted crushed tomatoes 2 cups... Read More»
3 15 - ounce cans of
pinto beans, rinsed and
drained (or you can substitute 1 pound diced seitan or 1 package Beyond Meat, I've tried them all and they're all good!)
Drain and rinse the
pinto beans.
Ingredients 1 egg 1/3 cup of organic black
beans,
drained, and rinsed A pinch of cumin Salt and fresh ground pepper For garnish: green onions, diced tomatoes, fresh cilantro, and avocado Optional: Salsa,
pinto beans, and shredded or grated cheese
One quarter pound of ground 99/1 beef, chicken or turkey One cup of uncreamed cottage cheese or farmer's cheese (Freeze / thaw the cottage cheese and pour off the liquid to remove the lactose) Three cups of canned puréed pumpkin,
drained cooked carrots or cooked cabbage One cup
drained canned peas or Rosarita fat - free
pinto beans One half cup of rice bran