pinto beans

Frijoles de Fiesta (Fiesta Refried Beans)

pinto beans, rinsed (see Note)

white onion

kosher or sea salt, plus more as needed

Colorado chiles (also known as California

vegetable oil

crumbled Cotija (about 1/4 cup), for garnish

To find the best burritos in San Francisco, you have to go to the Mission District, a historic Latin American neighborhood known for its vibrant culture and food. There are many places there to get a good burrito, but La Taqueria, which won a James Beard Award in 2017, is a favorite. Miguel Jara, who emigrated to the United States from Mexico, opened the restaurant in 1973 because he missed the cuisine of his home country. Mission burritos are known for their giant size (about eight inches long), and are packed with a hearty serving of meat, beans, salsa verde, pico de gallo, cheese, avocado and sour cream. Most Mission burritos include rice as well, but Mr. Jara believes it takes away from the flavors of the meat. No garnish is necessary, but the aluminum foil wrapper is required: No real Mission burrito is served without it.

Mission Burrito

sirloin steak

Tecate beer

Kosher salt

pork lard oil

pork lard (optional)

(15-ounce) can pinto beans, drained (about 1 1/3 cups beans)

burrito-size (9- flour tortillas

Monterey Jack cheese

salsa verde

sour cream

avocado, mashed

Cut steak in half crosswise. Place both pieces in a resealable plastic bag, squeeze out excess air from the bag and seal. Using a meat mallet, heavy frying pan or rolling pin, pound meat until about 1/4-inch thick. Make sure there are no holes in the bag, then pour the beer into it. Let the steak marinate for 10 to 15 minutes. Remove steak from bag, discarding marinade, and pat steak dry using a paper towel. Season steak on both sides with salt.

Meanwhile, heat the beans: In a small pot over low heat, combine the lard, if using, and pinto beans. (If you’re not using lard, add a few tablespoons of water to keep the beans from sticking to the pot.) Cover and cook for about 10 minutes, stirring occasionally, until warmed through. Remove from heat, season to taste with salt and keep covered until ready to assemble burritos.

Cook the steak: Heat 5 tablespoons lard or 3 tablespoons oil in a large skillet over high. Working in two batches to avoid crowding the pan, cook each steak until browned, 1 to 2 minutes per side. Remove from heat, and let it rest for 5 to 10 minutes. Once slightly cooled, chop steak into bite-size pieces.

Assemble the burritos: Working with one tortilla at a time, sprinkle 1/4 cup cheese in a strip (running parallel to you) across the middle of the tortilla, leaving a 1-inch edge on the left and right sides so the fillings don't spill out when you roll it. Top with 1/3 cup beans and 1/2 cup chopped steak. Top with 1/4 cup pico de gallo, 1 tablespoon salsa verde and 2 tablespoons sour cream. Using a spoon, smear a quarter of the mashed avocado on one side of the fillings.

To wrap the burritos, fold the short left and right edges in towards the filling. Keeping the sides folded, fold the bottom of the tortilla up and over the filling. Tightly roll away from you until the entire burrito is secure.

If you’d like to crisp the outside of the burritos, heat 2 tablespoons of lard or oil in a large skillet over medium-high. Place the burrito in the skillet and cook each side until golden brown, 2 to 3 minutes. Tightly wrap a piece of aluminum foil around each burrito, and serve warm.

According to Dr. Adalberto Peña de los Santos, the director of the International Nacho Festival, in Piedras Negras, Mexico, there are three timeless nacho essentials: crispy corn tortilla chips, mounds of melted cheese and at least one chile. If you want to go big, here are some unofficial guidelines: Nacho toppings should be good enough to stand on their own, the nachos should be saucy (maybe even messy) and they should be so delicious together that you can’t have just one bite. In this recipe, nachos take a vegetarian turn, with buttery pinto beans, tender carrots or sweet potatoes (or both), and a tomato-and-tomatillo salsa. Melty cheese, Mexican crema and chopped onion and cilantro take it over the top.

Hearty Bean Nachos With Spicy Salsa

Roma tomatoes (about 5

tomatillos (about 3

jalapeños, destemmed

chiles de árbol, destemmed

garlic cloves,

cumin

Kosher or sea salt

(1/2-inch) diced peeled carrot

celery

pinto beans (from about 3/4 cup dried beans

cheese

Mexican crema

Prepare the salsa: Place the tomatoes, tomatillos, jalapeños, chiles de árbol and garlic in a medium saucepan. Cover with at least 6 cups water and bring to a simmer over medium-high. Reduce heat to medium and simmer until the tomatoes and tomatillos are cooked through and mushy, the jalapeños have softened and the chiles de árbol have plumped up, about 10 minutes.

Using a slotted spoon, transfer the cooked vegetables to a blender, setting aside the cooking liquid. Add the cilantro, cumin and 3/4 teaspoon salt to the blender; purée until smooth.

Prepare the vegetables: Bring the reserved vegetable cooking liquid back to a simmer over medium-high heat and season generously with salt. Once it comes to a boil, add the carrots or sweet potatoes, or both, and cook until tender, 7 to 8 minutes. Pour the cooked vegetables into a colander, discarding liquid, and set aside.

Wipe the saucepan dry, then add 1 tablespoon oil and heat over medium. Once the oil is hot, pour in the salsa, partly cover it with the lid, and cook, stirring occasionally, until thickened and the color has deepened, 8 to 10 minutes. Set salsa aside.

Prepare the beans: In a large skillet, heat 3 tablespoons oil over medium. Once hot, add the onion and celery, and cook, stirring occasionally, for 7 to 8 minutes, until completely softened. Raise the heat to high, add the cooked carrots and/or sweet potatoes, sprinkle with 1/2 teaspoon salt and cook, stirring a couple times, until beginning to brown, 5 to 7 minutes. Add the pinto beans and cook, stirring occasionally, until warmed, another 3 to 4 minutes. Season to taste with salt, then remove from the heat.

Assemble the nachos: Set a rack in the middle of the oven and heat to 400 degrees. Place all the tortilla chips in a half sheet pan or large baking sheet. Cover the chips with the bean mixture, ladle the salsa all over the top and cover with shredded cheese. Bake until cheese has completely melted, about 10 minutes.

Spoon the crema over the top and garnish with reserved cilantro and chopped white onion. Serve hot!

This Pinto Beans Recipe with Ham Hocks is a true Southern Comfort Food delicacy.  Dried pinto beans are soaked then simmered with meaty ham hocks and flavors galore reaching tender thick perfection.  This is truly the best country meal you will ever have!

The BEST Southern Pinto Beans

(11 ounce) package pinto beans (picked through and

chicken stock

water

onion

bay leaves (optional)

tsp black pepper (plus more to taste)

garlic powder (plus more to taste)

Salt

Add the soaked beans, chicken stock, water, onion, ham hocks, and bay leaves (if using) to a large stock pot.

Bring to a boil, reduce to a simmer, cover with a lid, and cook, stirring occasionally, until the beans are nice and tender, about 1 hour 30 minutes.

Season with pepper, garlic powder, and salt. Serve.

Some of us still have nightmares about bad puréed black bean soups that were once a “thing.” Creamy puréed pinto beans, chiles, and lots of mix-ins set this soup on the right path.

Smooth and Spicy Pinto Bean Soup

olive oil

yellow onion, sliced

garlic cloves, sliced

fennel seeds

chicken broth

ancho, guajillo, or New Mexico chiles, stemmed, seeds removed

pinto beans, drained

Kosher salt, freshly ground pepper

chicken (optional), corn chips,

red radishes, very thinly sliced

½ small white onion, very thinly sliced

cotija cheese (for serving)

Bon Appétit

Heat oil in a large saucepan over medium-high. Cook yellow onion, stirring often, until very tender and just beginning to brown, 6–8 minutes. Add garlic and cook, stirring, until very fragrant, about 3 minutes. Add cumin and fennel and cook, stirring, until fragrant, about 1 minute. Add chicken broth and chiles and bring to a simmer. Cover and cook, maintaining a gentle simmer, until chiles are rehydrated and very soft, 25–35 minutes.

Pour soup into a blender (reserving saucepan) and add beans. Carefully purée until smooth. Return soup to saucepan and bring to a simmer over medium heat. Season with salt and pepper. Stir in chicken, if using.

Place corn chips in serving bowls and top with stew. Lay avocado on top, if using. Add a dollop yogurt, then top with radishes and white onion. Sprinkle with cotija.

Matt Mead, the governor of Wyoming, recalls being taken out by his grandfather on the family ranch to shoot his first duck for Thanksgiving at age 9, when he was so small that his grandfather had to brace him from behind to help absorb the kick from the shotgun.

Game is found on many Thanksgiving tables in the state, but other traditions predate the hunt. The trinity of corn, beans and squash was central to the agriculture of the Plains Indians in what would later become Wyoming, and some cooks honor that history each Thanksgiving with a dish called Three Sisters stew. The writer Pamela Sinclair’s version is a highlight of her 2008 cookbook, “A Taste of Wyoming: Favorite Recipes From the Cowboy State.” The stew works nicely as a rich side dish for turkey, and can easily be adapted to vegetarian tastes by omitting the pork and adding a pound of cubed butternut squash instead.

Three Sisters Stew

pork loin,

Kosher salt, as needed

Black pepper, as needed

neutral oil,

yellow onion, diced

turkey or chicken stock,

yellow squash, diced

black beans,

tomatoes

corn kernels

roasted green chiles (1/2 cup)

cilantro,

Season pork with cumin, salt and pepper. Heat oil in a Dutch oven or large heavy-bottomed saucepan over medium-high heat until it shimmers. Add pork, in batches if necessary, and cook, turning as needed, until lightly browned on all sides, 5 to 6 minutes. Transfer pork to a bowl and set aside.

Add onion to pan and sauté, stirring occasionally, until translucent, 5 to 7 minutes. Add garlic and sauté, stirring occasionally, until lightly colored, 2 to 3 minutes. Return pork to pan, along with stock and squash, and bring to a boil. Reduce heat to medium-low and simmer, covered, for about 30 minutes.

Add beans, tomatoes, corn and chiles and cook, uncovered, over medium heat until stew has thickened, about 40 minutes. Add cilantro and season to taste with salt and pepper.

Borracho Beans are beans made with beer!  Super delicious and makes enough to feed an army, enjoy with rice or tortillas, or serve as a side to your favorite Mexican dish!

Borracho Beans

lb pinto beans (dry)

oz beer (dark Mexican beer

14.5 oz diced tomatoes (canned)

onion (diced)

pork hocks (can substitute 4-5 strips of cut up bacon if preferred)

cilantro (chopped)

salt (to taste (optional))

pepper (to taste (optional))

Rinse and sort the beans, and cover with water to soak overnight in a large pot.

Drain and rinse the beans, then add water to cover the beans about one inch above surface of the beans.  Add pork hock.

Bring the beans to the boil, and skim off any scum that might rise to the top.

Lower the heat to where it will simmer (around med low or so), add 3 tbsp of Pinto Bean Seasoning, stir, cover and simmer for 1 hr.

Add your beer!  Also add the diced onion, and tomatoes at this time.  Stir, and bring back to the boil, then lower again to a simmer and simmer 1 additional hour.

Taste your beans to make sure they are tender.  If not, continue cooking until tender.  Add chopped cilantro at the end of the cooking.  Add salt and pepper, or additional pinto bean seasoning to taste.

Ninja Foodi Mexican Pinto Beans (Charro Beans) - Such an easy recipe to spice up pinto beans. Perfect side dish to any Mexican meal! Hearty enough to be the main meal.

Ninja Foodi Mexican Pinto Beans (Charro Beans)

pinto beans (dried)

oz bacon

jalapeno (fresh, diced)

garlic (minced)

4.5 oz green chilies (chopped)

Chipotle pepper

14 oz fire roasted tomatoes (diced)

bay leaves

sea salt ((or more to taste))

cilantro (minced)

jalapenos (fresh, sliced)

soak

Soak the beans overnight in water. Discard the water the next day.

saute

Set pressure cooker to saute at medium-high. Once hot saute the diced bacon for 6-8 minutes or until just crispy.

Add the onion and jalapeno and cook an additional 2-3 minutes, until just starting to soften. Add the garlic and saute 1 minute.

combine

In the pressure cooker pot combine the soaked beans, tomatoes, green chilies, chipotle pepper, bay leaves, and chicken stock. Stir. 

cook

Lock the lid, set to high pressure and cook for 30 minutes. (If you choose to cook the beans without soaking first. Rinse and pick through. Use 4 cups of chicken broth and pressure cook at least 45 minutes.)

release

Allow to naturally release for 15-20 minutes. Then do a controlled release.&nbsp;Add the salt and stir.

Set saute to medium-low and cook uncovered until thickened, about&nbsp; 15-20 minutes, stirring occasionally.

Pork and beans are cooked together in a slow cooker for mutually beneficial results (If you don't have a slow cooker, you can do it in <a href="https://cooking.nytimes.com/recipes/1020878-one-pot-barbecue-pork-and-beans">a pot in the oven</a>.) As the pork shoulder and barbecue sauce braise in the oven, the sauce soaks up the pork juices while the pork tenderizes. Then, beans are added to soak up the deeply concentrated sauce. The recipe uses store-bought barbecue sauce enhanced with the smoky heat of canned chipotles in adobo and brown sugar, which helps glaze the pork. Because every barbecue sauce is different, taste and adjust yours as needed. (For a more acidic sauce, add apple cider vinegar with the beans, or you can increase the sweetness with added sugar.) To serve, slice the pork or shred it into pulled pork.

Slow Cooker Barbecue Pork And Beans

pork

Kosher salt and black pepper

store-bought barbecue sauce

chipotle in adobo, finely chopped, plus more to taste

light brown sugar,

pinto beans,

Slow Cooker Barbecue Pork and Beans

Season the pork all over with 1 tablespoon salt and and 3/4 teaspoon pepper. In a large Dutch oven or skillet, heat the olive oil over medium-high. Add the pork shoulder and sear until browned on all sides, 8 to 10 minutes.

Meanwhile, in your slow cooker, stir together the barbecue sauce, chipotle and brown sugar. Taste the mixture and adjust sweetness with brown sugar and spice with chipotle.

Add browned pork to the barbecue sauce and turn to coat in the sauce. Add the beans and garlic to the sauce around the pork. Cover and cook on low until the meat falls apart when prodded with a fork, 8 to 10 hours.

Transfer the pork to a cutting board. Skim excess fat from the top if desired, then season the beans to taste with salt and pepper. Slice the pork against the grain into 1/2-inch thick slices, or shred the pork with two forks. Serve the pork with the beans.

Perfect Old Fashioned Pinto Beans with a LOAD of flavor!&nbsp; Just know, if you are sensitive to salt, you can decrease the salt for cooking and add at the end.&nbsp;&nbsp;

The Secret to Perfect Old Fashioned Pinto Beans

16 oz bag of pinto bean

garlic

bacon

salt (less if you are sensitive)

bay leaf

tsp white sugar

Rinse the bag of beans well and remove any that look like they are past their prime. If unsure - chuck it.

Pour the beans into a large bowl and cover with at least 2 inches of water and allow to soak overnight. Alternately, you can boil the beans at a steady boil for about 10 minutes before you begin to cook them. Whether you soak or parboil, pour the water off from this step.

In a six quart stock pot on medium heat, heat the olive oil and saute the onion and garlic until they smell really good and the pieces become translucent.

Remove the pot from the heat and add the beans, bacon, salt, chicken broth concentrate, one bay leaf and sugar and enough cool clean water to cover the beans by 2 inches. (If you are sensitive to salt, then you can always decrease the amount)

Heat the beans on medium until they come to a light boil then reduce the heat to low.

Stir the beans occasionally and don’t let them get to a strong boil. Cook until done. I tell doneness by tasting - you could also spoon some out and smash it in your fingers. If it is smashy- through and through - they are done.

Slow cookers are an essential kitchen tool for creating healthy comfort food with little effort. This bean soup provides filling plant-based protein and fiber. It’s finished off with nutrient-rich kale.

Slow Cooker 3 Bean Soup Recipe

garlic,

carrot

dry pinto

navy

kidney

½ tsp fine ground sea salt

tsp cumin

tsp coriander

½ tsp ground black pepper

chopped lacinato kale

Slow Cooker 3 Bean Soup

Making use of a well-stocked pantry, this weeknight chili takes inspiration from the flavor profile of mole negro, an Oaxacan sauce made with chiles and chocolate that traditionally takes a full day to make, but results in a pot full of depth and nuance in less than an hour. It relies upon ground beef or turkey, and uses canned chiles in adobo, paprika and ancho chili powder for heat, plus a mix of warm spices, chocolate in two forms, and a little bit of peanut butter to round it out. In essence, this recipe is another variation of the combination of sweet and heat.

Ground Beef Chili With Chocolate and Peanut Butter

yellow onion, diced (about 8 ounces)

kosher salt,

chiles

cocoa powder

smoked paprika

ancho chile powder

oregano,

cinnamon

allspice

beef dark turkey

stout beer

beef stock or chicken stock

dark chocolate, chopped

peanut butter

Any combination of tortilla chips, shredded cheese and diced avocado, for garnish (optional)

Heat oil in a large pot or Dutch oven over medium. Add onion and salt and cook, stirring occasionally, until onion starts to soften and become translucent, about 5 minutes.

Add chiles, cocoa powder and spices, and cook, stirring frequently, until fragrant, 1 to 2 minutes.

Add ground meat and cook, breaking apart with a wooden spoon and stirring occasionally, until cooked through, 5 to 7 minutes.

Add tomatoes and their juices, beer and stock to the pot and bring to a boil over high heat. Reduce the temperature to a simmer, and cook for 15 to 20 minutes until the flavors meld a bit.

Reduce heat to low (if not already there), then stir in the beans, chocolate and peanut butter until beans are warmed through and chocolate has melted, about 5 minutes. Season to taste with salt and serve with tortilla chips, cheese, avocado or whatever toppings you desire.

A basic refried bean recipe flavored with onion, garlic, jalapeño, and chipotle. 100% vegan.

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