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Recipes — Pinto Beans

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3 Easy-Peasy Pinto Beans Recipes

3 Easy-Peasy Pinto Beans Recipes

Pinto bean recipes
ID 179088481 © Charlotte Lake | Dreamstime.com

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

Ingredients

  • 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

Method

  1. Pan-fry the diced white or red onion and garlic in vegetable oil for 3 minutes, until the onions are soft.
  2. 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.
  3. The egg replacer and warm water are your binding agent. Mix them in a bowl and set them aside.
  4. Mash the beans completely until well mashed. And then, add the binding agent above and stir.
  5. Remember the mushroom and onions mixture you set aside? Add it to the beans mixture, add the spices and salt. Mix thoroughly.
  6. With your hands, make one-inch thick patties. Size matters – too thin, and they will disintegrate, too thick, and they won’t cook well.
  7. Pour some oil on the pan and grill the patties until the veggie burgers are cooked. Add your toppings and favorite buns and serve.

Cooking Tips

  • 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

Ingredients

  • 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)

Method

  1. In a big soup pot, fry the onions and garlic in the vegetable oil until they are golden brown.
  2. Add the vegetables you had chosen – celery, carrots, broccoli, and bell peppers – all the vegetables you want. Simmer for 5 minutes.
  3. Add the water, the beans, and the other remaining ingredients.
  4. 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.
  5. Bay leaves should not be served, remove them before serving.

Cooking Tips

  • 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

Ingredients

  • 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

Method

  1. Check the beans for stones and malformed beans. Wash them thoroughly in a draining bowl under running water.
  2. Put the beans in the pressure cooker and add 8 cups of water and 1 teaspoon salt.
  3. 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.
  4. 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)
  5. 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.
  6. Add the remaining ingredients except for the beans, the tomato paste, and the barbeque sauce. Add the reserved liquid and mix well.
  7. Without stirring, put the beans and the barbeque sauce on top. Pit the lid back and cook in high pressure for 5 minutes.
  8. Add the tomato paste and cook for another 1 minute.
  9. Garnish with coriander and serve with cornbread or roti.

Cooking Tip

  • 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.

Take away

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.

References

  1. https://motherearthproducts.com/products/dehydrated-pinto-beans
  2. https://www.thespruceeats.com/vegan-mushroom-bean-burger-recipe-3378623
  3. https://www.thespruceeats.com/vegetarian-bean-and-barley-vegetable-soup-3377970
  4. https://thisoldgal.com/instant-pot-baked-beans/
Why You Should Try Our Refried Beans

Why You Should Try Our Refried Beans

Refried Bean MixBeans are an essential pantry supply. They are vital for survival, but also for every day food needs. They are a delicious addition for outdoor activities as a healthy food package that fits right into your backpack or trail pack, and you won’t need much time to prepare on the trail, because they require minimal cooking. Here's more reasons why you should try our refried bean mix.
Our bean mix contains pinto bean flakes, sea salt, and onions. Our pre-cooked refried beans are 100% natural and non-GMO, and have no added preservatives or additives and are gluten-free. Not only do the refried beans retain their nutritional value,1 they are great source of essential vitamins and minerals.
They have a long shelf life (which ensures no spoiling), and can be stored for any emergency or inclement weather, especially if you live on the coast during hurricane season. They can last longer than 10 years, when stored in proper conditions, and are perfect for a meal to save time when making lunch or dinner. Apart from being easy to prepare and tasty (one of our owners has a long history of eating them for her lunch several times a week), they are also a cheaper option. You can make just a little and store the remaining without the hassle of trying to remember an expiration date.
To prepare, add 1 part of boiling water to 1 part bean mix to rehydrate. Remember to remove the desiccant before eating. Cover and let stand about 3-5 minutes and they’ll be ready! Add a little cooking oil if desired. The consistency will vary according to your preferences. You don’t have to wait all day for them to cook, unlike raw beans from the grocery store.
Try out this Refried Bean tostadas recipe with our refried beans.

Refried beans tortillas


Ingredients
  • 1 cup (or more) of our refried bean mix, rehydrated
  • 6 corn tortillas
  • 1 tablespoon of canola/olive oil
  • 2 garlic cloves, crushed
  • ¼ teaspoon chili powder
  • ¼ teaspoon ground cumin
  • 2 cups water
  • 1 tablespoon chopped fresh cilantro
  • One teaspoon lime juice
  • 1 cup shredded lettuce
  • 1 cup shredded cheese (optional)
 Method
  • In a saucepan, heat the oil over medium heat.
  • Toss in the garlic cloves and saute for about five minutes till slightly browned.
  • Add chili powder and ground cumin, and stir for about 30 seconds.
  • Add the rehydrated beans and some water. Cover and cook for about 5 minutes in medium heat until the beans are cooked. Stir occasionally.
  • Cover and cook for 5 more minutes in low heat.
  • Turn off the heat. Add lime juice and cilantro and stir till combined. You can add more salt to  taste.
  • Spread the beans on each tortilla. Sprinkle with cheese and top with some lettuce. You can also add sour cream, avocado, or red salsa.
Our products have the best taste on the market! We have a wide selection of dried veggies, spices, beans, and freeze dried fruits and vegetables. It is a brand that you can trust and who puts your needs first. You will not regret trying our Refried Bean Mix.
Mother Earth Products
 

References

  1. https://motherearthproducts.com/collections/beans-instant/products/dehydrated-refried-bean-mix
  2. https://www.myrecipes.com/recipe/refried-bean-tostadas
  3. https://cookieandkate.com/2018/easy-refried-beans-recipe/