"Rice and pinto beans served with cornbread or corn tortillas are often a staple meal where meat is unavailable; the amino acids in this combination make it a complete protein source."
Pinto beans are an absolute staple in our home. I make a large batch every few weeks. Soak them overnight, (I start off with about 1/3 full of dry beans in a 16 quart pot), drain the water and add a fresh batch of water (supposed to reduce potential stomach hazard) to just cover the beans. Bring to a boil and simmer for an hour or so. Then, add a large can of tomato sauce, a few taco seasoning packets, a cube of butter, five or so chopped onions, some chili powder and continue to simmer ingredients together for about 2-3 hours until they are tender.
These are so simple and so forgiving but very versatile!Twelve Meals to Make with Beans:
- Tostadas: Serve the tostada shell with beans, along with sour cream, guacamole, shredded lettuce, chopped tomatoes, sliced chives, sliced olives and salsa.
- Bean Quesadilla: Smear beans on flour tortilla, sprinkle with cheese and place another tortilla on top. Cook on both sides in a hot frying pan (without grease) until cheese is melted. Cut into triangles and serve with salsa, guacamole and a green salad.
- Bean Enchiladas: Use beans in your favorite enchilada recipe in lieu of meat. I also usually add some sauteed bell pepper and onions to the filling as well. Serve with rice, guacamole and a green salad.
- Bean Soup: Sautee whatever vegetables you have on hand including onions, add to the beans along with tomato sauce, a boullion cube. Simmer until flavors are blended and serve with shredded cheese, corn bread and green salad.
- Fried Bean and Cheese Burritos: These are really good for on the go food. Simple place beans and cheese inside a flour tortilla, wrap them up and fry in oil until golden on each side. Serve with salsa, guacamole and a green salad.
- Basic Bean Burritos: Reheat your beans and serve with warm tortillas along with shredded lettuce, chopped tomatoes, chopped onions, shredded cheese, guacamole and salsa. You can also serve rice as a filling. Here is an easy flour tortilla recipe if you would like to try making them.
- Bean Tacos: Use the same fillings as above and use beans in lieu of meat. It is also tasty with a coleslaw sprinkled on top.
- Beans on Rice: Simple prepare some rice and place your beans on top. Some shredded cheese is nice to melt on top along with a green salad and corn bread.
- Nacho Style Bean Platter: Melt cheese on top of tortilla chips in the oven. Sprinkle warm beans on top along with fresh salsa if you choose. This is a tasty snack or light lunch if served with some guacamole.
- Eight Layer Bean Dip: Smear beans on the bottom of a casserole dish above 1/2 inch worth. Next, smear some sour cream across the top of that. Spread guacamole on top of that layer. Spread salsa on the next layer. Now, sprinkle shredded cheese on top. Next, sprinkle sliced olives on top along with chopped chives. If you have cilantro or parsley, that can be added as the finally. Serve with tortilla chips and dip in.
- Taco Salad: Create a basic green salad and add your beans, shredded cheese, avocados, olives, crushed corn chips, red bell peppers, baby corn and chives along with a salad dressing of your choice. Serve with corn bread.
- Frozen Bean Burritos: This is what I do with my extra beans and love the look of them in my freezer, just waiting for that time of need! See below.
I like to make some bean burritos for the freezer for those last minute needs such as road trips, field trips or an on the go day. We do not eat "out" for a variety of reasons so I create my own meals to be ready and available…
Place 1/4 cup of beans on your tortilla…
Place 1/4 cup of rice on top of the beans…
I flavor my rice with beef flavoring or cook in broth.
Add cheese to taste,
each family has their own ideals on this delicate issue :)
Roll up your little dainty...
Place on tin foil and wrap.
Now, allot the amount you would like for your family servings into bags.
I usually prepare two dozen at a time and place a dozen in one bag and a dozen in the other.
What is also nice is you can just grab any amount needed from the bags
for a quick lunch for hubby or you when necessary.
Freeze for future use but don't forget to bring the hot sauce when you finally serve them!
If thawed first in refrigerator, bake with foil on in 300 degree oven for 30 minutes.
If frozen, bake with foil on in 375 degree oven for 30 minutes.
What else do you do with pinto beans in your home?