Pinto Beans With Greens Food

PINTO BEANS WITH GREENS

Steps:

• Remove stems from greens, rinse well and chop into large pieces.
• Saute onion in water or a little bit of olive oil in large pan over medium low heat for 5 minutes, stirring frequently.
• Add garlic and continue to saute for another minute.
• Add vegetable stock, tomatoes, pinto beans and greens and simmer until they are tender, about 15 minutes.
• Season with salt and pepper. Remove from heat and stir in olive oil and lemon juice. Serve hot.

CAJUN CHICKEN WITH PINTO BEANS

Steps:

• Preheat the oven to 350 degrees F. Cut each chicken breast in half horizontally to form 4 thinner cutlets. Toss the chicken with the olive oil, then rub all over with the Cajun seasoning; set aside.
• Cook the bacon in a large nonstick skillet over medium heat, stirring occasionally, until crisp, about 7 minutes. Remove and drain on paper towels. Pour off all but 1 tablespoon of the drippings from the skillet. Add the chicken and cook until browned, about 3 minutes per side. Transfer to a baking sheet; bake until cooked through, about 8 minutes.
• Meanwhile, add the bell pepper and scallion whites to the skillet. Cook until the scallions are wilted, about 2 minutes. Add the beans, corn and sofrito. Cook, stirring occasionally, until warmed through, about 2 minutes. Add 1 cup water and the heavy cream; bring to a simmer. Cook until the vegetables are tender and the sauce thickens, about 5 minutes. Add the scallion greens, lime juice and 1/2 teaspoon salt. Serve the chicken with the bean mixture; top with the bacon.

PERFECT PINTO BEANS

Steps:

• Put the beans in a large bowl, cover with cold water and let soak overnight.
• Drain and rinse the beans, then put them in a large pot. Cover the beans with water and add the chili powder, cumin, paprika, cayenne, bacon, garlic, bay leaves, onion, bell pepper and some salt and pepper. Bring to a boil, then reduce the heat to low and cook until the beans are tender, 2 to 3 1/2 hours.

SOUTHERN-STYLE GREENS WITH BEANS

Steps:

• In a medium saucepan over medium heat, combine all ingredients except beans and cook for 15 minutes stirring occasionally. Add bean and cook for another 2 minutes.

PINTO BEANS

Steps:

• Clean beans and wash well with water.
• Put beans in large pot, add water.
• Bring beans to boil and let boil for 1 hour.
• Check closely, as beans cook, you will probably need to add more water.
• Run tap water until very hot before adding to beans.
• Add bacon pieces and cook another 45 minutes.
• Add spices and reduce heat to low and cook another 20 to 25 minutes.

COLLARD GREENS AND BEANS

Steps:

• Place the bacon in a large, deep pan with a lid, and cook over medium-high heat, stirring occasionally, until evenly browned, about 10 minutes. Remove the bacon pieces from the pan, and set aside.
• Reduce the heat to medium-low, and stir the sliced onion into the hot bacon fat. Cook and stir the onion until it begins to brown, scraping the bits off the bottom of the pan, about 8 minutes. Add the garlic, and cook and stir 4 more minutes. Return the bacon to the pan, stir in the collard greens, and toss gently until the greens are wilted, about 3 minutes.
• Pour in the water to almost cover the collard greens, and stir in the brown sugar, vinegar, crushed red pepper, and salt and pepper. Bring to a boil, cover, reduce heat to low, and simmer the collard greens until very tender, 1 to 2 hours.
• About 1/2 hour before serving, stir the cannellini beans into the collard greens, and return to a simmer.

COLLARD GREENS & BEANS

Steps:

• Remove and discard center ribs and stems from collard greens. Cut leaves into 1-in. pieces. In a Dutch oven, cook bacon over medium heat until crisp, stirring occasionally., Add onion and garlic to bacon and drippings; cook and stir 2 minutes. Add collard greens; cook and stir until they begin to wilt. Stir in water, brown sugar, vinegar, salt and pepper. Bring to a boil. Reduce heat; simmer, covered, 55-65 minutes or until greens are tender, adding beans during the last 15 minutes.

TERRY'S TEXAS PINTO BEANS

Steps:

• Place the pinto beans in a large pot, and pour in the chicken broth. Stir in onion, jalapeno, garlic, salsa, cumin, and pepper. Bring to a boil, reduce heat to medium-low, and continue cooking 2 hours, stirring often, until beans are tender. Add water as needed to keep the beans moist.

ANASAZI & PINTO BEANS WITH HOMINY & GREEN CHILES

Steps:

• Soak the beans overnight in water to cover.
• In the morning rinse the beans with cold water and place in a large pot with fresh water to cover.
• Stir in the salt, cover and simmer slowly 2 to 2 1/2 hours, until the beans are tender.
• Add water when necessary and stir occasionally to prevent the beans from burning.
• Add hominy and simmer, covered, 1 hour, stirring occasionally.
• The hominy and beans should be very soft and moist, but not too watery.
• While the beans and hominy are cooking, roast, peel, seed and dice the chiles.
• Sprinkle on top of the cooked beans for garnish.

PINTO BEANS WITH CHILES

Steps:

• Place chiles in bowl. Pour 2 cups boiling water over. Let soak until chiles are soft, about 20 minutes. Strain, reserving 1/2 cup soaking liquid. Seed chiles; place in processor. Add onion, garlic, cumin, 1 teaspoon salt, and 1/2 cup soaking liquid; puree. DO AHEAD: Can be made 2 days ahead. Cover; chill.
• Heat oil in large pot over medium-high heat. Add chile puree; stir until slightly thickened, about 4 minutes. Add beans, broth, bay leaves, and 1/4 teaspoon pepper. Bring to boil. Reduce heat; simmer 10 minutes. Season with salt and pepper.
• Available at many supermarkets and at specialty foods stores and Latin markets.