You are here

Idaho Pinto Bean Recipes

Beans are the easiest thing on the planet to can. If you are new to canning, I recommend starting with some pinto beans.

Ingredients:

1 cup dry pinto beans
1/2 clove fresh garlic
1/8 of a small onion (chunk)
3/4 tsp. salt

Directions:

Fill with water, leaving 1 inch head space at top.
Boil flat lids in water for three minutes.
Meanwhile, wipe down rims of jars with damp cloth.
Place flat lids on jars. Screw on bands.
Cook for 50 minutes at 15 pounds of pressure.
Store and enjoy!

Great, inexpensive addition to any fiesta!

Ingredients:

1 cup bean flour (made by grinding dry pinto beans)

Directions:

Boil 2 cups water and whisk in 1 cup bean flour (made by grinding dry pinto beans). Cook and stir for 1 minute until mixture thickens. Reduce heat to medium-low. Cover pan and cook for 6 minutes, stirring occasionally. These are similar to canned refried beans.

Try this one with Easter dinner!

Ingredients:

1 1/2 C. cooked, drained PINTO beans
1 1/2 C. brown sugar
1/2 C. butter
3 eggs, beaten (3 T. dry egg powder + 1/3 C. water)
1 1/2 t. vanilla
1/2 t. sea salt if desired
1/2-3/4 C. finely chopped pecans (I used more pecans…enough to generously cover the top of the pie)

Directions:

Cream sugar, butter, eggs, and beans. Add vanilla and salt. Pour into 9 inch unbaked pie shell Sprinkle the chopped pecans over mixture. Bake at 375 for 25 minutes. Reduce heat to 350 degrees and bake for about 20 minutes more. Pie is done when knife inserted in center comes out clean. Serve with whipped topping or ice cream.
EverydayFoodStorage.net

Ingredients:

1 c. cooked pinto beans, drained and mashed into a thick paste.
1/4 c. evaporated milk
1 Tbsp. vanilla
6 oz. unsweetened chocolate
6 Tbsp. butter or margarine
2 lbs. powdered sugar
pecans or walnuts (optional)

Directions:

In large bowl, stir beans and milk together, adding milk until the mixture resembles mashed potatoes; stir in vanilla. Melt chocolate and butter or margarine and stir into bean mixture. Gradually stir in powdered sugar. Knead with hands until well blended. Spread into lightly greased 9-inch baking dish or form into two 1 1/2-inch rolls. Chill 1-2 hours before serving.

(Recipes from Godfrey, Crystal. I Can't Believe It's Food Storage)

Ingredients:

2 c. pinto bean puree
3 eggs
1 can evaporated milk
1 c. sugar
3/4 tsp. salt
1 tsp. ground cinnamon
1 tsp. ground ginger
1/4 tsp. ground cloves
1/4 tsp. ground nutmeg
9-inch unbaked single piecrust
**I would also suggest red and yellow food coloring as well to make it look more like a pumpkin pie. It comes out a light brown color without any food coloring.**

Directions:

Make your pinto bean puree by soaking the beans in 5 times more water than the amount of your beans. You may either soak them overnight or boil them for 2-3 minutes and let stand for 1 hour. Drain off the water, rinse (to drain off some of those bean sugars that cause gas) and cook by a low boil for about 40 minutes until the beans are tender but not falling apart. Allow to cool. Drain, rinse, and put in a blender adding just enough water to blend them into a smooth, thick paste with no chunks (about 1/4-1/2 cup). Scrape down the sides occasionally.

Add remaining ingredients (except piecrust) to blender in order given. mix well, then pour into piecrust. Bake in a preheated 425 degree oven for 15 minutes. Reduce temperature to 350 degree and continue baking for 45 minutes or until knife inserted in center of pie filling comes out clean. Cool. Garnish with whipped cream, if desired.

Theme by Danetsoft and Danang Probo Sayekti inspired by Maksimer