Time 1h50m Yield 12 serving(s) Number Of Ingredients 9 Steps:
Combine drained beans, stock,& thyme in a dutch oven. Bring to a boil and then simmer till beans are tender, about 1 hour. Remove 1 cup cooked beans and mash with a fork. Return mashed beans to dutch oven and add tomatoes, celery& corn. Bring to a boil, reduce heat, cover and simmer about 30 minutes. Add salt and pepper. serve.
Time 5h15m Yield 8 serving(s) Number Of Ingredients 9 Steps:
Rinse beans and sort for stones. Soak beans in enough water to cover overnight. Drain off water. In skillet, brown bacon. Add onion and celery, stir. Add spices. Add this mixture to drained beans. Pour enough water to reach within 3 inches of top of pot. Bring to a boil. Simmer for 4-5 hours, stirring occasionally. When soup is about ready to serve, use a potato masher to crush up some of the beans to make a thicker soup.
Time 1h45m Yield 6 servings. Number Of Ingredients 13 Steps:
Sort beans and rinse with cold water. Place the beans in a large saucepan; add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 hour. , Drain and rinse beans, discarding liquid. Return beans to the pan; add the cold water, carrot, garlic, chili powder, salt and cayenne. Bring to a boil. Reduce heat; cover and simmer for 45 minutes or until beans are almost tender., In a skillet coated with cooking spray, saute the corn, onion and green pepper until tender. Add to the bean mixture. Cover and cook for 45 minutes. , Stir in the tomatoes, vinegar and sugar. Cook 5 minutes longer or until heated through.
Yield 4 to 6 or more servings Number Of Ingredients 5 Steps:
Combine all of the ingredients in a large saucepan or steep-sided stir-fry pan and bring to a simmer. Cover and simmer gently over low heat for 15 minutes. Serve in shallow bowls. These related varieties are most widely used in Mexican and Southwestern dishes. Pink beans are slightly smaller and rounder than pintos, which are speckled when raw but turn a warm brown when cooked. Their mellow flavors are similar, so they may be used interchangeably. Both cook to a fine, creamy texture. Pink and pinto beans combine nicely with rice or corn, either hot and spiced as a main dish, or cold and marinated as a salad. Often used in burritos, enchiladas, and similar tortilla dishes, the flavor of these beans is enhanced by garlic, green chilies, cilantro, cumin, and oregano. Calories: 263 Total Fat: 1g Protein: 12g Carbohydrate: 52g Cholesterol: 0mg Sodium: 444mg
Time 10h20m Yield 8 Number Of Ingredients 15 Steps:
Cover pinto beans with water in a bowl and allow to soak overnight. Drain. Melt butter in a 6-quart stock pot over medium heat. Cook and stir onion and celery in butter until vegetables are tender, about 5 minutes. Stir garlic into onion mixture until fragrant, about 1 minute more. Stir beef broth, tomato juice, sugar, and drained pinto beans into the vegetable mixture and bring to a boil; reduce heat to medium-low and simmer until beans are tender, about 1 hour and 15 minutes. Mix potatoes, carrots, oregano, salt, and black pepper into the bean soup; simmer until potatoes are tender, about 30 minutes more. Preheat the oven’s broiler and set the oven rack about 6 inches from the heat source. Place smoked sausage on a baking sheet. Bake sausage in the preheated oven until browned, about 10 minutes. Cut sausage into quarters, then slice. Add sausage and parsley to the soup; continue to simmer for 10 more minutes.
Time 30m Yield 6-8 servings. Number Of Ingredients 8 Steps:
Crush tortilla chips and sprinkle into a greased 13x9-in. baking dish. In a large bowl, combine the beans, corn, tomatoes, tomato sauce and taco seasoning. Pour over chips. Sprinkle with cheese. , Bake, uncovered, at 350° for 18-25 minutes or until heated through. Serve with lettuce, sour cream and salsa if desired.
