Best 2 Creole Pinto Beans Recipes

**Indulge in the Creole Delights: A Culinary Journey to Savor Authentic Pinto Beans**

Embark on a tantalizing culinary adventure as we explore the vibrant flavors of Creole Pinto Beans, a soul-satisfying dish that captures the essence of Louisiana's rich culinary heritage. Originating from the heart of Cajun country, this delectable dish combines the perfect balance of savory and spicy notes, creating a symphony of flavors that will tantalize your taste buds. Join us as we delve into the secrets behind this beloved dish, uncovering its unique blend of ingredients and the culinary techniques that elevate it to greatness. Along the way, we'll present a collection of carefully curated recipes that showcase the versatility of Creole Pinto Beans, from classic preparations to innovative twists that add a touch of contemporary flair. Whether you're a seasoned cook or just starting your culinary journey, this guide will equip you with all the knowledge and inspiration you need to create unforgettable Creole Pinto Beans that will leave a lasting impression on your palate.

Here are our top 2 tried and tested recipes!

CREOLE PINTO BEANS

Creole Pinto Beans image

Provided by Damaris Phillips

Categories side-dish

Time 13h50m

Yield 6 to 8 servings

Number Of Ingredients 17

Ingredients

2 tablespoons coconut oil
4 leeks, white parts only, sliced thin and washed to remove dirt
2 medium carrots, chopped
2 stalks celery, chopped
8 ounces shiitake mushrooms, chopped
4 cloves garlic, diced
4 sprigs fresh thyme, chopped, or 2 teaspoons dried thyme
2 bay leaves
1 tablespoon Creole seasoning blend (should be spicy)
5 cups mushroom broth
One 12-ounce bottle dark beer
One 14-ounce can diced tomatoes with juices
2 cups dried pinto beans, soaked overnight and drained
2 to 4 tablespoons red miso paste (depending on saltiness)
Coarsely ground black pepper
Sour cream, for garnish
Sliced green onions, for garnish

Steps:

Heat the coconut oil in a Dutch oven set over medium heat. Add the leeks, carrots and celery, and saute until soft, about 5 minutes. Add the mushrooms, garlic, thyme, bay leaves and creole seasoning; stir, and saute 2 more minutes.
Add the mushroom broth, beer, tomatoes and pinto beans. Bring to a simmer, then cover with a tight-fitting lid and cook until the beans are tender, about 1 hour.
Uncover the pot and cook until the liquid is reduced by one-third, about 15 minutes. Season with 2 tablespoons of the miso paste and some pepper. Taste and add more miso as needed.

CREOLE PINTO BEANS AND RICE (SALLYE)

Creole Pinto Beans and Rice (Sallye) image

We were tired of Charro and chili beans, so I came up with a plan. This is the result which turned out to be a great dish.

Provided by sallye bates

Categories Other Main Dishes

Time 6h15m

Number Of Ingredients 8

Ingredients

1 lb pinto beans
1 to 2 lb andouille sausage
3 to 4 Tbsp homemade creole seasoning (link in comments) or you can use zatairan's
1 medium white onion
1 medium green bell pepper
4+ qt water
1 can(s) hunts tomato sauce (10-14 ounces)
2 c steamed rice

Steps:

1. Place beans in colander, run cold tap water over while sorting to remove any stones or other foreign debris. Do not skimp on rinsing to avoid contamination from grower. Place beans in large heavy dutch oven or stew pot and cover with water to completely cover up to 2" above beans. NOTE: BEANS WILL ABSORB A LOT OF LIQUID WHILE COOKING.
2. Place pot on high heat and bring to a rolling boil When water is boiling, add creole seasoning and tomato sauce, stirring well to blend into liquid. Turn heat to low so beans just simmer. Cook for 3 hours, checking often and adding more water if needed
3. AFTER 3 HOURS: Put 1 tablespoon oil in heavy skillet and heat to medium high. Cut sausages into 1" thick "silver dollar" pieces and place in skillet Peel and cut onion into thin wedges; separate pieces and add to skillet Remove stem, seeds and veins on bell pepper, cut into thin wedges and add to skillet Cook until sausage is beginning to brown and veggies are softening.
4. Add sausages and vegetables to beans and stir to blend well. Cook for another hour until beans and veggies are soft. Again, add water if needed to keep liquid up to 2" above beans. Beans will thicken the liquid while cooking.
5. Can be served as a main or side dish. I made cornbread and steamed rice to serve with our meal today.

Tips:

Soak the beans overnight: This will help to reduce the cooking time and make the beans more digestible.
Use a variety of beans: This will add flavor and texture to the dish. Some good options include black beans, kidney beans, and pinto beans.
Add aromatics to the pot: This will help to infuse the beans with flavor. Some good options include onion, garlic, and bell pepper.
Season the beans well: This is essential for creating a flavorful dish. Some good seasonings include cumin, chili powder, and paprika.
Cook the beans until they are tender: This may take some time, but it is important to be patient. The beans should be cooked through but still have a slight bite to them.
Serve the beans with your favorite toppings: This could include rice, cornbread, or a dollop of sour cream.

Conclusion:

Creole pinto beans are a delicious and versatile dish that can be enjoyed in many different ways. They are a great source of protein and fiber, and they are also a good source of vitamins and minerals. Whether you are serving them as a main course or a side dish, Creole pinto beans are sure to be a hit.