July 31, 2014
Comfort Food, Dinner, Lunch,
Main Dish, Side Dishes, Snacks, Beans, Pork, Ham, Central/South American, Mexican, North American, South American, Southwest, Add it in the lunch box, Budget-Friendly, Cooking For A Crowd, Easy/Beginner Cooking, Freezer (OAMC), Make-Ahead, One-Bowl Does it!, Pantry/Shelf, Entertaining, Game/Sports Day, Potluck, Summer, Winter, Weeknight Meals, Dutch Oven, Stove Top, Heart Healthy, High Fiber, High Protein, Canned Tomatoes, Spicy more
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"Spicy, flavorful beans. This dish is full of protein, and it's great to eat after a workout instead of something gross like a protein bar/shake. I keep a big bowl in the fridge throughout the week and eat some every day. These freeze well too, of course. (I did not include overnight soaking in the prep time)"
In a dutch oven or heavy pot, cover the pinto beans with the 6 cups of water. Soak overnight in the fridge.
The next day, add the rest of the ingredients to the pot (aside from the salt & pepper; you might not need it, and salt can make uncooked beans tough). NO, do not drain the beans. The soaking liquid is full of flavor and should not be wasted!
Over high heat, bring the pot of beans to a boil, then lower the heat to very low and simmer for 2 hours. Stir every 15 minutes.
Once beans are tender and most of the liquid has evaporated, add salt & pepper, if needed. You can add water during cooking as it evaporates from the pot, but I don't. I like these beans to be thick and not watery so they can easily be eaten in a burrito without much mess. These are also great just served over rice.
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These beans are delicious! I served them over rice and plan to make burritos for lunch...there's just the two of us so I froze the rest...I used left over frozen ham from the holidays...this was a very easy dish to prepare...thanks for sharing the recipe...