La Costena Pinto Beans Copycat
Recipe: #39935
December 25, 2022
Categories: Side Dishes, Beans, Mexican, Southwest, Copycat or Clone Recipes, Kidney Beans Spicy, more
"A spicy way to make pintos"
Original is 6 servings
Ingredients
Nutritional
- Serving Size: 1 (227.1 g)
- Calories 66.4
- Total Fat - 2.6 g
- Saturated Fat - 0.4 g
- Cholesterol - 0 mg
- Sodium - 12 mg
- Total Carbohydrate - 10.5 g
- Dietary Fiber - 4 g
- Sugars - 4.7 g
- Protein - 2.7 g
- Calcium - 57.9 mg
- Iron - 1.5 mg
- Vitamin C - 17.8 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Heat oil cook onions and peppers
Step 2
Cook until translucent
Step 3
Add garlic and tomato paste
Step 4
Don't burn
Step 5
Add water
Step 6
Stir
Step 7
Add beans
Step 8
Cook on low until just saucy
Step 9
Will burn so keep stirring
Tips
No special items needed.
Editorial Notes
The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.
- If you can't find jalapeno peppers, use a milder pepper such as a bell pepper or Anaheim pepper.
- Drain the pinto beans before adding them to the recipe.
- Substitute olive oil for the vegetable oil - Olive oil has a higher smoke point and is a healthier option than vegetable oil.
- Substitute fresh jalapeno pepper for the canned jalapeno pepper - Fresh peppers provide a more intense and authentic flavor than canned peppers.
Vegetarian Version Replace the oil with vegetable broth and omit the jalapeno pepper. Cook the onions and garlic in the vegetable broth until softened. Add the tomato paste and stir until combined. Add the water and beans and cook on low until just saucy.
Mexican Rice: Mexican Rice is the perfect accompaniment to La Costena Pinto Beans. This flavorful side dish is made with long grain rice, garlic, onion, and bell peppers, and is cooked in a lightly seasoned broth to create a flavorful and fragrant side dish. The rice pairs perfectly with the spicy beans, creating a complete and delicious meal.
Grilled Lime-Cilantro Chicken: Grilled Lime-Cilantro Chicken is the perfect complement to Mexican Rice and La Costena Pinto Beans. The chicken is marinated in a mixture of lime juice, cilantro, garlic, and olive oil, then grilled to perfection. The juicy chicken provides a nice contrast to the flavor of the rice and beans, and the cilantro adds a nice zesty flavor to the dish. This is a great way to enjoy a complete and flavorful meal.
FAQ
Q: How do I prevent the beans from burning?
A: Stir the beans frequently and cook on a low heat to prevent them from burning.
Q: How do I know when the beans are done?
A: The beans are done when they are tender and can be pierced easily with a fork.
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Fun facts:
The origin of the La Costena Pinto Beans recipe is said to have been from the Mexican state of Puebla, where it was popularized by the locals.
The dish is also said to have been popularized by the Mexican singer and songwriter Juan Gabriel, who was known to have made it for his family and friends.