3 Easy-Peasy Pinto Beans Recipes
There are beans, and then there are pinto beans. Their protein and fiber content is way off the charts. They are also rich in essential vitamins and minerals such as iron, magnesium, and potassium.1 There are a myriad of recipes to enjoy this gift from Mother Nature.
Pinto beans have an earthy and creamy taste that makes them delicious. Your recipe’s method will depend on whether they are canned or dried. Dried pinto beans need to be soaked overnight before cooking. This makes them take a shorter time to boil. To save up on your precious time, use our precooked and dehydrated pinto beans. There is no need to sort, clean, or soak your beans all day before you cook. Just add a little water to rehydrate and add to your recipes. Try these awesome pinto beans recipes good for the whole family.
1. Vegan Pinto Bean And Mushrooms Burger2
Vegetarian does not mean bland, and that was never true as with this vegan pinto bean and mushroom bugger.
Takes 25 minutes to prepare
- 1 cup mushrooms (fresh, diced small)
- 1 tbsp vegetable oil
- 4 onions (1 red or white, 3 green, diced)
- 1 clove garlic, ground
- 1/2 teaspoon cumin
- 1 teaspoon parsley
- a pinch of black pepper to taste
- 1 1/2 teaspoons egg replacer
- 1 cup rehydrated pinto beans
- 2 tablespoons warm water
- a pinch of sea salt
- Pan-fry the diced white or red onion and garlic in vegetable oil for 3 minutes, until the onions are soft.
- Afterward, add the green onions, sliced mushrooms, and cumin. Cook for another 5 minutes until mushrooms are done. Remove them from the pan and set them aside.
- The egg replacer and warm water are your binding agent. Mix them in a bowl and set them aside.
- Mash the beans completely until well mashed. And then, add the binding agent above and stir.
- Remember the mushroom and onions mixture you set aside? Add it to the beans mixture, add the spices and salt. Mix thoroughly.
- With your hands, make one-inch thick patties. Size matters – too thin, and they will disintegrate, too thick, and they won’t cook well.
- Pour some oil on the pan and grill the patties until the veggie burgers are cooked. Add your toppings and favorite buns and serve.
- Use a non-stick double-sided pan to grill the patties to prevent them from drying out or sticking to the pan.
- Ground flaxseeds also make perfect binder if you’re looking for a more natural binder.
2. Bean And Barley Vegetable Soup3
A soup that you can eat! What’s better than a bean and barley vegetable soup? Before you start, make sure the beans are boiled and set aside. Or use our beans with a little pre-soak.
Takes 70 minutes
- 1 cup pearled barley (uncooked)
- 1 cup rehydrated pinto beans
- 2 tablespoons of vegetable oil
- 2 liters (or 8 cups) of water
- 1/2 onion, cubed
- 3 cloves garlic ground to paste
- Assorted vegetables
- 1/3 cup of tomato paste
- 1/4 teaspoon salt
- Spices (you can use oregano, thyme, bay leaves, Italian mixed spices, and a pinch of pepper)
- In a big soup pot, fry the onions and garlic in the vegetable oil until they are golden brown.
- Add the vegetables you had chosen – celery, carrots, broccoli, and bell peppers – all the vegetables you want. Simmer for 5 minutes.
- Add the water, the beans, and the other remaining ingredients.
- Turn down the heat to medium-low, cover, and simmer for between thirty minutes and hour. Check on it intermittently and stir a little. Check that the soft and fluffy.
- Bay leaves should not be served, remove them before serving.
- Do not be shy with your vegetables. Experiment with different ones and add or reduce the spices you prefer to taste.
3. Instant Pot-Baked Beans4
Pot-baked beans are so extra – they are perfect for both vegetarians and non-vegetarians. You can also customize it to your reference.
Cooking time – 40 minutes
- 1 pound dry pinto beans
- 5 strips thick-cut bacon (you can use diced ham or smoked sausage
- 8 cups of water
- 1/2 teaspoons salt
- 1 large onion cubed
- 1 cup green or red bell peppers (cubed)
- 3 cloves of ground garlic
- 1 1/2 cups barbecue sauce
- 1/4 cup brown sugar
- 3 tablespoons un-sulphured molasses
- 1 teaspoon ground mustard
- Your preferred spices – black pepper or cumin
- 2 large tomatoes blended
- Check the beans for stones and malformed beans. Wash them thoroughly in a draining bowl under running water.
- Put the beans in the pressure cooker and add 8 cups of water and 1 teaspoon salt.
- Secure the lid and seal the valve. Set the cooker to high pressure and let the beans cook for 25 minutes. Then turn-off the keep warm button and let the cooker depressurize for 10 minutes.
- Drain the water from the beans and reserve 1 cup of the cooking liquid, and set them aside. (Avoid this lengthy process by using dehydrated pinto beans)
- Rinse the pot and add the chopped bacon and let them brown. Then add the onions, garlic paste, and bell pepper and simmer for 2 minutes.
- Add the remaining ingredients except for the beans, the tomato paste, and the barbeque sauce. Add the reserved liquid and mix well.
- Without stirring, put the beans and the barbeque sauce on top. Pit the lid back and cook in high pressure for 5 minutes.
- Add the tomato paste and cook for another 1 minute.
- Garnish with coriander and serve with cornbread or roti.
- It’s a long recipe; make it simpler by separating the activities into two days. The beans can be boiled and refrigerated to be cooked the following day.
Pinto beans are versatile. They are an excellent alternative source of protein and great for vegetarians. These pinto beans recipes are simple to follow and execute.
Dehydrated pinto beans will save you the boiling time. Add one part of beans to two parts of boiling water. Cover and simmer in low heat for 15-20 minutes as you stir occasionally.
The ingredients are not cast in stone. Feel free to experiment with your favorite vegetable or spice. You can make it as mild or as hot as your taste buds prefer. Whichever way, you’ll be enjoying the amazing benefits of pinto beans.
Try out our dehydrated pinto beans today.