HUEVOS RANCHEROS VERDE
Steps:
- Rinse pinto beans well and remove any beans that don't appear fresh or cleaned. Soak the beans in hot water for at least 2 hours and up to 4 hours.
- Place beans with their soaking liquid, quartered onion and 1/2 tablespoon sea salt in a stockpot. Bring to boil, then reduce heat and simmer, checking occasionally to make sure they are fully covered with water, until beans are soft, about 2 hours. Remove to hotel pans or wide, shallow containers and chill until fully cooled, then cover with plastic and chill overnight.
- Preheat the oven to 350 degrees F.
- Remove husks from tomatillos and rinse well, then pat dry. Put in a large stainless steel bowl and lightly coat with 2 ounces olive oil. Spread on a baking sheet and roast until skins appear blistered, about 30 minutes. Let cool completely in the refrigerator, then puree finely (but do not let the seeds break down) in a robot coupe or food processor.
- Put remaining 2 ounces olive oil, diced onions and garlic in a stockpot and sautee until translucent, being sure not to let the garlic burn. Add tomatoes and jalapenos and cook, stirring occasionally, until cooked down somewhat. Add pureed tomatillos and 4 cups water and let cook until it starts to simmer. Add butter and cook, stirring, until it melts and is fully incorporated, about 10 minutes. Add cilantro, pepper and 1/2 tablespoon salt and turn off heat.
- Reheat pinto beans in a stockpot, then lightly mash. Add remaining 1/2 tablespoon salt. Remove from heat.
- Grill corn tortillas on a hot flat top or griddle until they start to mark. Cook eggs over medium and place on top of the grilled tortillas on a dinner plate. Scoop 4 ounces ranchero sauce over eggs. Serve with a 4-ounce portion pinto beans in a ramekin. Sprinkle Cotija on top and garnish ranchero with a pinch of cilantro. Serve with home fries or hash browns.
RANCHERO BEANS
Provided by Ingrid Hoffmann
Categories side-dish
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Heat a large skillet over high heat for 2 minutes. Add the bacon and fry until crispy, about 6 minutes, stirring frequently. Transfer the bacon to a paper towel-lined plate to drain, discard all but 1 tablespoon of bacon fat. Add the bay leaves, oregano, cumin, onions, chile, tomatoes and beans to the skillet. Cook the beans on a low flame for about 20 to 30 minutes, stirring occasionally.
- Serve hot in bowls.
PINTO BEANS WITH MEXICAN-STYLE SEASONINGS
Pinto beans are simmered with onion, tomatoes, chili powder, cumin and garlic. I love making these beans just because they make the whole house smell so good, and the longer they simmer the better they taste. You could add 1/2 can of beer to make 'borracho' beans. I personally taste-test throughout the entire cooking process and add extra seasoning as I feel it needs it. These beans could simmer all day long; just make sure they have plenty of water to keep the beans covered.
Provided by Lyndsay
Categories Side Dish Beans and Peas
Time 12h15m
Yield 8
Number Of Ingredients 9
Steps:
- Place pinto beans into a large pot and pour in enough water to cover by 2 to 3 inches. Let beans soak overnight.
- Drain beans, return to pot, and pour in fresh water to cover; add diced tomatoes, bacon, onion, chili powder, cumin, and garlic powder. Bring to a boil, reduce heat to low, and simmer for 3 hours.
- Stir cilantro and salt into bean mixture; simmer until beans are soft, about 1 more hour.
Nutrition Facts : Calories 267 calories, Carbohydrate 40.9 g, Cholesterol 10.2 mg, Fat 5.2 g, Fiber 13.5 g, Protein 16.4 g, SaturatedFat 1.5 g, Sodium 509.8 mg, Sugar 1.9 g
PINTO BEANS RANCHEROS
From Safeway Brand Pinto Beans package: "This delicious Mexican-style side dish is mild enough to compliment a variety of entrees. Try it with enchiladas and fajitas, roast chicken, hamburgers and meatloaf." I have made this recipe and my family has asked that I never serve "regular" refried beans again.
Provided by NELady
Categories Beans
Time 1h20m
Yield 8 sides, 8 serving(s)
Number Of Ingredients 10
Steps:
- Cook beans until tender, but not completely soft (30-40 minutes).
- Meanwhile, in 12-inch skillet, cook the bacon over moderate heat until crishp and browned. Spoon off and discard all but 1 tablespoon fat.
- Add onion, red and green pepper and garlic.
- Cook for 1 minute, stirring.
- Reduce heat to low, cover and cook for 10 minutes, stirring occasionally, until vegetables are soft.
- Dran beans and stir into skillet with cumin, thyme, broth and bay leaf.
- Simmer uncovered over medium heat until most of the liquid has evaporated and beans are soft, 10-15 minutes.
- Remove bay leaf and season with salt and pepper to taste.
Nutrition Facts : Calories 157.9, Fat 5.9, SaturatedFat 1.9, Cholesterol 7.7, Sodium 287.4, Carbohydrate 18.7, Fiber 5.9, Sugar 1.9, Protein 8.2
RANCHERO BLACK AND PINTO BEANS
Make and share this Ranchero Black and Pinto Beans recipe from Food.com.
Provided by ElizabethKnicely
Categories One Dish Meal
Time 1h
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Cook black and pinto beans. (Because they take so long to cook, I prefer to cook these in large batches and freeze them in 2 cup portions.).
- Thaw ham and beans. Dice ham. Chop onion.
- Add oil to skillet, then add onion and ham. Toss in partially or completely thawed beans. Add can of Rotel, undrained. Stir and sauted for 4-5 minutes.
- Steam garden green beans for 4-5 minutes in microwave.
- Thaw brown rice in microwave. (Just like the beans, I prefer to cook up a big batch of brown rice and freeze them in 3 cup portions -- enough for our family!).
- Serve Ranchero Black and Pinto Beans over Rice with Green Beans on the side.
- Cost about $2.50.
Nutrition Facts : Calories 807.1, Fat 7.7, SaturatedFat 2.1, Cholesterol 36.4, Sodium 1357.8, Carbohydrate 135.1, Fiber 37.3, Sugar 5.1, Protein 53.4
RANCH STYLE PINTO BEANS
This is a home-made and not a "can" version. Make it on a cold day, when you can spend some time in the kitchen. Guaranteed to please!
Provided by Maine-iac
Categories Pork
Time 2h30m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Place pinto beans in large pot, cover with water, bring to rapid boil, cover and set aside.
- In another large pot, add olive oil and sautee onion, garlic, carrots, celery, and pepper.
- Add spices and simmer an additional 2 minutes.
- Drain and rinse pinto beans and add to vegetable mixture, along with ham hocks.
- Add chicken broth to cover contents.
- Cover and simmer, adding more chicken broth if needed, until beans are tender and liquid is absorbed, about 2 hours.
- Re-season with spices, as needed.
- Cut and flake meat from hocks into bean mixture.
- Serve as a side dish, or in tortilla shells with salsa and sour cream or with your favorite red or green sauce.
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