Do you see these? These are Pioneer Woman’s Pinto Beans. Simple and delicious, easy to make and good for you. They start with dry beans, but no overnight soaking required – just rinse and boil. Add some bacon (can’t go wrong there) and whatever spices you like. Voila! Dinner 🙂
Note: These cooked a little faster for me than the 2 hours PW allowed. Just be aware of how your stove cooks (mine runs hot) and taste along the way.
Pioneer Woman’s Pinto Beans (Original recipe here)
- 4 cups Pinto Beans
- 4 slices Thick Bacon
- 1 teaspoon Salt
- 2 teaspoons Ground Black Pepper
Rinse beans in cool water; pour into a pot, cover with water by 2 to 3 inches. Slice bacon into 1-inch pieces and add to pot. Bring to a boil, then reduce heat and cover. Simmer 2 hours, or until beans are tender. Add water to pot as needed. Beans should have a thick broth. Toward end of cooking time, add salt and pepper and season to taste. Don’t over-salt. For a variety try adding chili powder, garlic or Tabasco, or pinto bean seasoning. Serve with cornbread or rice. Can serve with small bowls of grated cheese, chopped onions, chopped fresh jalapenos, sour cream, and/or cilantro.
Now P-Dub serves her beans with cornbread, and I for one LOVE me some good cornbread, but poor JW is sadly not a huge fan. I know, I know… he is missing out on cornbread awesomeness. So instead, we decided to have our beans with Mexican Rice. I’ve had a recipe I’ve been meaning to try for ages and this finally gave me the chance to make it.
[See the white striped shirt in the background? That is JW saying “Hurry up, woman, put the stupid camera away so I can eat”]
I’ve made several Mexican/Spanish Rice recipes in the past, and they’ve all been a little “blah” – something is missing, not sure what it is. But THIS recipe on the other hand, well… it’s just amazing.
I’m not kidding. You have to try this rice.
As you’ll see, the recipe calls for 2 cups of uncooked rice, which is twice the amount I usually use if I’m making rice for myself and JW. I considered halving the recipe, but decided against it and went ahead and made the full recipe.
It was gone the next day. The whole entire freakin bowl. We just couldn’t stop eating it! It was so good. And it really went well with the beans.
I’m thinking I might have to make it again very very soon.
Mexican Rice (Original recipe here)
- 2 cups rice (uncooked)
- 4 cups water
- 2-3 tbsp. olive oil
- 1/2 onion (small dice)
- 3 cloves garlic (minced)
- 2 tbsp. powdered chicken bullion
- 1/2 teas. salt
- 1 teas. pepper
- 2 tsp chili powder
- 6oz. (3/4 cup) red enchilada sauce (mild)
Preheat a 3-5 quart sauce pan on medium heat and add the olive oil. Add the rice and saute for 8 to 10 minutes to slightly brown the rice – stir often or it will burn.
Carefully add the water as it will steam when it hits the pan and can burn you.
Add all other ingredients and give it a good stir to blend. Bring to a boil and then reduce heat to low and simmer covered for about 20 minutes, until all of the liquid has been absorbed. Remove from heat.