Pinto Beans And Rice Recipes

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PINTO BEANS AND RICE

I love to try different foods, and I especially like to see the reaction of my family when I put new dishes on the dinner table. This was a success. I've since served it at many potlucks and have been asked for the recipe every time.-Linda Romano, Mt. Airy, North Carolina

Provided by Taste of Home

Categories     Side Dishes

Time 45m

Yield 6 servings.

Number Of Ingredients 10



Pinto Beans and Rice image

Steps:

  • In a large skillet, saute onion in oil until tender. Remove from the heat; stir in ketchup, brown sugar, mustard, liquid smoke if desired, salt and pepper. Stir in rice and beans. , Transfer to a greased 1-1/2-qt. baking dish. Bake, uncovered, at 350° for 30-35 minutes or until heated through.

Nutrition Facts : Calories 263 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 856mg sodium, Carbohydrate 48g carbohydrate (11g sugars, Fiber 4g fiber), Protein 6g protein.

1 large onion, chopped
2 tablespoons vegetable oil
3/4 cup ketchup
2 to 4 tablespoons brown sugar
1 teaspoon prepared mustard
1 teaspoon Liquid Smoke, optional
1 teaspoon salt
1/4 teaspoon pepper
3 cups cooked long grain rice
2 cans (15 ounces each) pinto beans, rinsed and drained

PINTO BEANS AND RICE

Make and share this Pinto Beans and Rice recipe from Food.com.

Provided by CJAY8248

Categories     Beans

Time 40m

Yield 6 cups sauce, 6-8 serving(s)

Number Of Ingredients 11



Pinto Beans and Rice image

Steps:

  • In a medium skillet cook bacon over medium heat until crisp. Remove and drain on paper towels. Remove all but 2 Tblsps. bacon drippings.
  • Add onion and cilantro to remaining drippings in skillet, cook until onion is tender.
  • Transfer onion and cilantro to 3 quart casserole, add crumbled bacon and remaining ingredients, except cheese. Mix well.
  • Sprinkle shredded cheese on top and bake in 375* oven for 30-35 minutes or until hot.
  • Serve over hot cooked rice.

Nutrition Facts : Calories 506.1, Fat 9.6, SaturatedFat 4.7, Cholesterol 20.4, Sodium 741.1, Carbohydrate 84, Fiber 15.2, Sugar 7.3, Protein 22.9

4 slices bacon, cooked and crumbled
1/2 cup onion, chopped
1 tablespoon cilantro or 1 tablespoon Italian parsley, chopped
2 (15 ounce) cans pinto beans, drained
1 (15 ounce) can stewed tomatoes, chopped
1 (6 ounce) can tomato paste
1 teaspoon Tabasco sauce (or to taste)
1/2 teaspoon salt
1/2 teaspoon garlic powder (can use 1 clove garlic, crushed)
1 cup monterey jack cheese or 1 cup cheddar cheese
4 cups hot cooked rice

GALLO PINTO (COSTA RICAN RICE AND BEANS)

I found this recipe in a copy of Vegetarian Times. Gallo Pinto translates as "painted rooster", and is a dish eaten by many Costa Ricans almost every day. The addition of ginger and Worcestershire adds a quite unique flavor to this dish.

Provided by Kozmic Blues

Categories     Lunch/Snacks

Time 15m

Yield 6 serving(s)

Number Of Ingredients 12



Gallo Pinto (Costa Rican Rice and Beans) image

Steps:

  • Heat oil in a large skillet over medium heat.
  • Add onion and sauté until it just begins to soften and turns color.
  • Add garlic and sauté for about 5 minutes, or until onion is golden.
  • Add spices and Worcestershire, and stir into onion and garlic.
  • (The first time I made this, I was afraid to add the full 3 Tbsp of Worcestershire, but the addition of the rice balances the flavor out).
  • Next, add the beans and then the rice.
  • Combine the rice and beans evenly and cook until mixture is heated through.
  • Add salt and pepper to taste and serve hot.
  • Garnish with some chopped cilantro or green onions if you prefer.
  • Vegetarians use only the vegetarian Worcestershire sauce.

Nutrition Facts : Calories 249.4, Fat 5.3, SaturatedFat 0.5, Sodium 2.2, Carbohydrate 42.6, Fiber 5.8, Sugar 0.8, Protein 7.7

2 tablespoons canola oil
1 medium onion, finely chopped
2 garlic cloves, minced
3 cups cooked white rice
2 cups cooked black beans, drained and rinsed
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon ground ginger
2 -3 tablespoons vegetarian worcestershire sauce (regular can be used as well)
salt & freshly ground black pepper, to taste
fresh cilantro (optional)
sliced green onion (optional)

PINTO BEANS AND RICE IN A CROCK POT (OR ON STOVE TOP)

This is one of those good ol' down home meals. Add a pan of cornbread and you've got it made! You can obviously make this spicier by adding more chili powder, cayenne, jalapenos or just pass the Tabasco. Please note that the time shown is an estimate only as there will be a variance of heat from one crockpot to the next.

Provided by Junebug

Categories     White Rice

Time 3h5m

Yield 1 crock pot

Number Of Ingredients 11



Pinto Beans and Rice in a Crock Pot (Or on Stove Top) image

Steps:

  • Rinse beans in colander.
  • Put in a crock pot (or large pot).
  • Cover with water, plus about 2 inches over top of beans.
  • Add all ingredients, except rice.
  • Cook on high in crock pot about 3 hours til tender. (Crockpots vary greatly on cooking times. It could take much longer in yours, so the first time allow longer to cook and then you will know how long cooking time will be in the future.).
  • (Add water if necessary) May also cook on low overnight.
  • Add rice and cook until rice is warm.
  • Serve with cornbread.

Nutrition Facts : Calories 1898.7, Fat 7.6, SaturatedFat 1.4, Sodium 6522.4, Carbohydrate 353.9, Fiber 76.3, Sugar 13, Protein 105.8

1 (1 lb) bag dried pinto bean
1/3 cup picante sauce
2 1/2 teaspoons salt
1/2 teaspoon pepper
1 teaspoon garlic powder
1 tablespoon garlic, minced (kind in jar is okay)
1 tablespoon chili powder
1/2 teaspoon cumin
1/2 teaspoon oregano
3 bay leaves
1 cup cooked white rice

FRIED RICE AND BEANS (GALLO PINTO)

My dad's black bean recipe. He is from Costa Rica. I eat these 4 different ways: as "gallo pinto," plain rice and beans for a side dish, as black bean soup, or mash them to make a dip. Serve gallo pinto with a fried egg and bacon.

Provided by tconstantine

Categories     Main Dish Recipes     Rice     Beans and Rice Recipes

Time 2h30m

Yield 1

Number Of Ingredients 8



Fried Rice and Beans (Gallo Pinto) image

Steps:

  • Go through beans and pick out any with holes or rocks. Transfer beans to a large container and cover with several inches of cool water; let soak for at least 1 hour, or overnight.
  • Rinse beans and dump water out. Transfer to a large pan and cover with fresh water by 2 inches. Add garlic and bay leaf and bring to a boil. Reduce to a simmer and cook until tender, about 1 hour, adding oregano and salt during the last few minutes. Reserve a few spoons of "caldo" (cooking juice) as it cooks.
  • Measure 1/2 cup cooked beans for gallo pinto and reserve remaining beans for another use.
  • For one serving of gallo pinto: Heat oil in a skillet over medium-low heat. Add onion and saute until dark but not burned, 8 to 10 minutes. Add 1/2 cup cooked black beans along with 2 to 3 tablespoons "caldo." Stir in rice and cook until it starts to get crispy 3 to 5 minutes.

Nutrition Facts : Calories 1917.9 calories, Carbohydrate 354.7 g, Fat 11.9 g, Fiber 71.1 g, Protein 105.2 g, SaturatedFat 2.6 g, Sodium 2352.6 mg, Sugar 10.7 g

1 pound dry black beans
2 cloves garlic, mashed
1 bay leaf
1 teaspoon dried oregano
1 teaspoon salt
1 teaspoon oil, or as needed
2 tablespoons finely chopped onion
1 ½ cups cooked rice

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