Perfect Pinto Beans

Votes: 3

Time: 3 hours.
Complexity: easily
Servings: 12

Pinto beans cooked according to this recipe are delicious, but they do take time. Plan ahead and soak the dried beans overnight in water. To speed up cooking, check the production date—they should be as fresh as possible. The next day, the beans are covered with fresh water and tossed with a perfectly blended spice mix, onions, and chopped bell peppers. The bacon adds a wonderful flavor, enhancing the natural flavor of the pinto beans without overpowering them. Simmer until tender and serve as a side dish or as part of a hearty appetizer.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

0.7 kg pinto beans
2 tsp chili powder
1 tsp ground cumin
0.5 tsp paprika
1/4 tsp cayenne pepper
3 thick slices bacon, cut into 3 pieces
3 cloves of garlic
2 bay leaves
1 medium onion, diced
1 red bell pepper, diced

Ingredient Substitution Suggestions

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Recipes with similar ingredients: pinto beans, sweet pepper, bacon, bay leaf, ground cayenne pepper, chili seasoning, cumin, paprika

Cooking the dish according to the recipe:

Place the beans in a large bowl, cover with cold water and let soak overnight.
Drain and rinse the beans, then place them in a large saucepan. Cover the beans with water and add chili powder, cumin, paprika, cayenne pepper, bacon, garlic, bay leaf, onion, bell pepper, and a little salt and black pepper. Bring to a boil, then reduce heat to low and simmer until the beans are tender, 2 to 3.5 hours.

Categories:

recipe / Healthy eating / Dishes rich in fiber / Dinner / Main courses / Cereals, legumes / Appetizers / Vegetable appetizers / Latin American cuisine / Mexican cuisine / Ree Drummond

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