Pinto Bean Recipes // Meals with Maria

 Minimalist Baker // Instant Pot Pinto Beans

Ingredients

US Customary – Metric 8 - 3/4 c servings

• 2 cup pinto beans
• 6 cups water (or vegetable broth for more flavor)

Instructions

• Add pinto beans and water (or vegetable broth) to the Instant Pot and stir to prevent sticking. Pressure cook on high for 35 minutes (it will take about 8 minutes for the Instant Pot to pressurize before cooking begins).
• Once the timer goes off, allow to naturally release for 15 minutes, then release any remaining pressure. Carefully remove lid once steam has fully escaped and strain off any excess cooking liquid.
• Enjoy immediately in soups, stews, chili, bowls, tacos, refried beans, baked beans, vegan sausage, stuffed peppers, and more! Store cooled leftovers in the refrigerator up to 5 days or in the freezer up to 1 month. Reheat in a saucepan on the stovetop, adding a little water, as needed, to prevent sticking.

Pinto Bean Chili with Corn and Winter Squash

from myrecipes.com

ngredients

Ingredient Checklist

• 1 tablespoon olive oil
• 1 ½ cups chopped onion
• 1 ½ cups chopped red bell pepper
• 1 garlic clove, minced
• 2 tablespoons chili powder
• ½ teaspoon ground cumin
• 2 cups (12-ounce) packages cubed butternut squash (about 5 1/2 )
• 3 cups cooked pinto beans
• 1 ½ cups water
• 1 cup frozen whole-kernel corn
• 1 teaspoon salt
• 1 (14.5-ounce) can crushed tomatoes, undrained
• 1 (4.5-ounce) can chopped green chiles, undrained
• 3 ounces crumbled queso fresco (about 3/4 cup)
• 6 lime wedges

Directions

Instructions Checklist

• Step 1

  Heat olive oil in a large nonstick skillet over medium heat. Add onion, bell pepper, and garlic; cover and cook 5 minutes or until tender. Add chili powder and cumin; cook 1 minute, stirring constantly.

• Step 2

  Place onion mixture in a 5-quart electric slow cooker. Add butternut squash and next 6 ingredients (through chiles). Cover and cook on low 8 hours or until vegetables are tender and chili is thick. Sprinkle with cheese; serve with lime wedges.

• Nutrition Facts

  Per Serving:

   

  320 calories; fat 5.9g; saturated fat 2.1g; mono fat 2.6g; poly fat 0.7g; protein 15.3g; carbohydrates 55.7g; fiber 13.6g; cholesterol 10mg; iron 4mg; sodium 650mg; calcium 224mg.
• Cheesy Chicken and Pinto Bean Skillet from MyRecipes.com
• Ingredients
• Ingredient Checklist

  • 3 cups shredded rotisserie chicken (from 1 chicken)
  • 2 (15-oz.) cans pinto beans, drained and rinsed
  • 2 cups refrigerated pico de gallo, drained
  • 1 teaspoon kosher salt
  • 1 (8-oz.) block Monterey Jack cheese, shredded (about 2 cups)
  • 8 soft-taco-size tortillas, warmed
  • 2 cups baby arugula (2 oz.)
  • 1 cup thinly sliced radishes (2 oz.)
  • 1 cup shaved red onions (from 1 medium onion)
  • Sour cream, Cotija cheese, guacamole (optional)

  Directions

  Instructions Checklist

  • Step 1

    Stir together shredded chicken, beans, pico de gallo, and salt in a large nonstick skillet; and heat over medium-high, stirring often, until hot, 8 to 10 minutes. Reduce heat to medium, sprinkle shredded cheese in a single layer over surface. Cover and cook until cheese is melted, about 5 minutes. 

  • Step 2

    Serve tortillas with chicken mixture, and top with arugula, radishes, onions, and, if desired, sour cream, Cotija cheese, and guacamole.  

  • Southwest Pinto Bean Burgers with Chipotle Mayonnaise

  • from: myrecipes.com

  • Ingredients

    Ingredient Checklist

    • Burgers:
    • ½ cup diced onion
    • ½ cup dry breadcrumbs
    • ¼ cup chopped cilantro
    • 2 tablespoons minced seeded jalapeño pepper
    • 2 tablespoons reduced-fat sour cream
    • 1 teaspoon hot pepper sauce
    • ½ teaspoon ground cumin
    • ¼ teaspoon freshly ground black pepper
    • ⅛ teaspoon salt
    • 1 large egg
    • 1 (15-ounce) can pinto beans, drained
    • 1 (8 3/4-ounce) can no salt-added whole-kernel corn, drained
    • Chipotle Mayonnaise:
    • ¼ cup low-fat mayonnaise
    • 1 teaspoon canned minced chipotle chile in adobo sauce
    • Remaining ingredients:
    • 1 tablespoon canola oil
    • 4 (1 1/2-ounce) whole wheat hamburger buns, toasted
    • 4 romaine lettuce leaves

    Directions

    Instructions Checklist

    • Step 1

      To prepare burgers, combine the first 10 ingredients in a large bowl. Add pinto beans and corn; partially mash with a fork. Divide bean mixture into 4 equal portions, shaping each portion into a 3 1/2-inch patty, and refrigerate for 10 minutes.

    • Step 2

      To prepare chipotle mayonnaise, combine mayonnaise and 1 teaspoon chipotle in a small bowl; set aside.

    • Step 3

      Heat canola oil in a large nonstick skillet over medium-high heat. Add patties to pan, and cook 4 minutes on each side or until thoroughly heated. Place patties on bottom halves of buns; top each patty with 1 tablespoon mayonnaise, 1 lettuce leaf, and top half of bun.

    Nutrition Facts

    Per Serving:

     

    411 calories; calories from fat 23%; fat 10.7g; saturated fat 1.9g; mono fat 3.2g; poly fat 3.2g; protein 15.2g; carbohydrates 63.1g; fiber 9.1g; cholesterol 57mg; iron 3.9mg; sodium 837mg; calcium 153mg.