Best 6 Pinto Bean Turnovers Recipes

SOUTHERN PINTO BEANS

Steps:

• Inspect the beans to remove any small rocks or debris. Rinse well.
• Place the beans, 8 cups of water, ham hock, bouillion cubes, and chopped onion in a large pot with a lid. Bring to a boil, then reduce the heat to a simmer. Add salt to taste. I usually add about 1 teaspoon, but the exact amount of salt needed will vary based on the sodium level in the brand of bouillon and your taste.
• Cook over medium low for 1 1/2 to 2 hours or until tender to your liking. Remove the ham hock, shred the meat, and return it to the pot, if desired.

SPICY BEAN TURNOVERS (WITH VARIATIONS)

Steps:

• Mash pinto beans (could use food processor).
• Add cumin, 1/2 teaspoon chili powder, salt, chili flakes, coriander, onion, and salsa.
• Mix well--adjust seasonings to taste.
• On floured surface, roll pastry to 1/8 inch thickness.
• Sprinkle with 1/2 of the cheese; press lightly into dough.
• Turn pastry over. Sprinkle with remaining cheese and press lightly into dough.
• Cut into 3 inch circles (I used a wide-mouthed glass for lack of a cookie cutter).
• Place small amount bean mixture (large teaspoon's worth) into center of each circle.
• Fold over to form a semi-circle with the bean mixture inside. Press edges with a fork to seal the mixture inside.
• Sprinkle the tops with the remaining 1/2 teaspoon of chili powder.
• Bake at 350F for about 15 minutes or until brown.
• PIZZA FILLING VARIATION:.
• Mix together:.
• 1/2 cup pizza sauce.
• 1/2 cup cooked ground beef or chopped pepperoni.
• 1/3 cup onion & peppers (chopped and mixed together to make 1/3 cup).
• Shredded mozzarella cheese, if you like.
• CHICKEN PARMESAN VARIATION:.
• Mix together:.
• 1/2 cup pizza sauce.
• 1/2 cup chicken, cooked and sliced or shredded.
• 1/2 cup mozzarella cheese, shredded.
• 1/4 cup parmesan cheese, grated.
• HAM 'N' CHEESE FILLING VARIATION:.
• Mix together:.
• 1/2 cup deli ham, chopped.
• 1/3 cup processed cheese, melted.
• 1/4 cup onion, chopped.
• Allow filling to cool (so it is not liquid) before stuffing.
• OTHER VARIATIONS:.
• Stuff with chopped hot dogs and shredded cheese.
• Stuff with homemade chili (drain liquid before stuffing).
• Stuff with taco meat and shredded cheese.
• Stuff with chicken tikka masala or other Indian meats, and add some chutney.

PINTO BEANS WITH MEXICAN-STYLE SEASONINGS

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.

SLOW-COOKER PINTO BEANS

Steps:

• Put the beans, chicken broth, pickled jalapeños and brine from the jar in a 4-to-7-quart slow cooker. Stir in the oregano, cumin, garlic, bay leaves, cilantro stems if using and 1 teaspoon salt. Cover and cook on high until the beans are tender but still hold their shape, 8 to 10 hours.
• Remove and discard the bay leaves. Use the back of a spoon to smash the garlic cloves, then stir them into the beans. Serve topped with the cheese, cilantro leaves and lime wedges.

PERFECT PINTO BEANS

Steps:

• Put the beans in a large bowl, cover with cold water and let soak overnight.
• Drain and rinse the beans, then put them in a large pot. Cover the beans with water and add the chili powder, cumin, paprika, cayenne, bacon, garlic, bay leaves, onion, bell pepper and some salt and pepper. Bring to a boil, then reduce the heat to low and cook until the beans are tender, 2 to 3 1/2 hours.

PINTO BEAN PIE

Steps:

• In a large bowl, combine the beans, butter and vanilla. Stir in the sugar and coconut. Add eggs; stir well. Pour into crust. Bake at 350° for 30 minutes. , Sprinkle with pecans; bake 15-20 minutes longer or until a knife inserted in the center comes out clean but moist. Cool on a wire rack. Serve with whipped topping if desired. Refrigerate leftovers.