Time 4h20m Yield 8 Number Of Ingredients 10 Steps:
Place pinto beans in a large pot and pour in enough water to cover by 2 inches. Add tomatoes with juice, onion, jalapeno pepper, chili powder, cumin, and garlic powder; bring to a boil. Reduce heat to low and simmer for 3 hours. Stir in cilantro, salt, and pepper. Continue to simmer until beans are soft, about 1 more hour. Taste the liquid and add more of any of the spices you feel will make it taste better.
Time 12h15m Yield 8 Number Of Ingredients 9 Steps:
Place pinto beans into a large pot and pour in enough water to cover by 2 to 3 inches. Let beans soak overnight. Drain beans, return to pot, and pour in fresh water to cover; add diced tomatoes, bacon, onion, chili powder, cumin, and garlic powder. Bring to a boil, reduce heat to low, and simmer for 3 hours. Stir cilantro and salt into bean mixture; simmer until beans are soft, about 1 more hour.
Time 1h30m Yield 10 serving(s) Number Of Ingredients 9 Steps:
Soak beans according to package directions; drain. Heat oil in stock pot or dutch oven over medium-high heat. Add salt pork; cook 2 minutes, until browned. Reduce heat to medium; add onions and chile and cook 4 minutes. Add garlic and cook 1 minute. Add drained beans, water and cumin seed. Bring to a boil; reduce heat to medium-low, cover and simmer 30 minutes. Add salt and continue to cook 25 to 35 minutes more, until tender. (Can be made ahead. Cool. Transfer to large microwaveproof container. Cover and refrigerate overnight. To reheat: Microwave on high 10 minutes, stirring once after 5 minutes, until heated through.) Makes 7 cups. Refries Beans (frijoles refritos):. Heat 1 tablespoon olive oil or lard in large skillet over medium-high heat. Add 1/2 cup finely chopped onion and cook 2 to 3 minutes, until browned. Add 2 teaspoons finely chopped garlic and cook 30 seconds. Add 2 cups cooked beans and 1/3 to 1/2 cup bean liquid to skilet. (Or, microwave 2 cups refrigerated beans and 1/3 to 1/2 cup bean liquid on High, 2 to 3 minutes, until room temperature, and add to skillet). Mash beans and liquid coarsely with back of wooden spoon or potato masher. Cook 1 to 2 minutes more, untilheated through, addingmore bean liquid or water if needed. Transfer beans to a food processor. Process just until smooth. Makes 2 cups (4 servings).
Time 4h30m Yield 16 servings (4 quarts). Number Of Ingredients 13 Steps:
In a stockpot, combine the first eight ingredients; cover with water. Bring to a boil. Reduce heat; simmer, covered, 3 to 4 hours or until meat and beans are tender., Remove pork; cool slightly. Stir carrots, celery and tomatoes into bean mixture; return to a boil. Reduce heat; simmer, covered, until vegetables are crisp-tender. Add zucchini; cook 8-10 minutes longer or until crisp-tender., Meanwhile, remove pork from bone; discard bone. Cut pork into bite-size pieces; return to pot and heat through. Serve with tortillas., Freeze option: Freeze cooled pork mixture in freezer containers. To use, partially thaw in refrigerator overnight. Microwave, covered, on high in a microwave-safe dish until heated through, gently stirring and adding a little broth or water if necessary. Serve with tortillas.
Time 2h10m Yield 8 serving(s) Number Of Ingredients 7 Steps:
Combine all ingredients in slow cooker. Cover and cook on high 2 hours.
Time 8h15m Yield 8 servings. Number Of Ingredients 12 Steps:
Sort beans and rinse in cold water. Add beans to a greased 3-qt. slow cooker. Add the next 10 ingredients; stir., Cook, covered, on high 2 hours. Reduce heat to low; cook until beans are tender, 6-7 hours. Serve with slotted spoon. If desired, top with fresh thyme sprigs. , Freeze option: Freeze cooled beans in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a covered saucepan, stirring occasionally; add water if necessary.
