Pinto Beans from Florida
Love the flavors that is what this recipe is some of my favorite flavors. I made this recipe based on what flavors I wanted. The jalapeño peppers are some good flavor I love so much removing the seeds and ribbing take the heat but the flavors are what I was wanting. Add that to all the other flavor in a harmonious blend this is how I come up with a lot of good recipes. I thank God above that I am able to taste well and remember what each spice and flavors are.
Pinto Beans from Florida
Love the flavors that is what this recipe is some of my favorite flavors. I made this recipe based on what flavors I wanted. The jalapeño peppers are some good flavor I love so much removing the seeds and ribbing take the heat but the flavors are what I was wanting. Add that to all the other flavor in a harmonious blend this is how I come up with a lot of good recipes. I thank God above that I am able to taste well and remember what each spice and flavors are.
Cooking Instructions
- 1
Wash the pinto beans and look for bad ones and foreign particles. Wash the jalapeño peppers, and remove the seeds and ribbing.
- 2
Dice the jalapeño and onion.
- 3
Wash the bell pepper remove the seeds and dice.
- 4
Add to the pot with the broken up Chorizo.
- 5
Sauté with the lard, add the cumin.
- 6
Sauté for 7-8 minutes till the peppers and onions is softened. Add the garlic, and paprika.
- 7
Add the beans
- 8
Bring to a simmer
- 9
Add the chicken broth and water. Bring to a rolling boil then turn to medium heat and cover to cook. Stir occasionally. Continue to add water as needed throughout the cooking process.
- 10
As water as needed when the beans are as tender as you like add salt. Simmer 5 minutes stirring occasionally. I hope you enjoy!
Cooksnaps
Did you make this recipe? Share a picture of your creation!
Similar Recipes
-
-
-
Pinto Beans 2019 Autumn Pinto Beans 2019 Autumn
I used to get my daughters to eat pinto beans by telling them to think of them as boiled peanuts. They still eat them to this day!!!! Love pinto beans!!
-
Pinto Beans and Saffron Rice Pinto Beans and Saffron Rice
A certain amount of fat has to be in our diets daily. Transfat is not good but it's only produced when vegetable oils hardens it's called hydrogenation. Hydrogenated fats, or "trans fats," are often used to keep some foods fresh for a long time.Trans fats are also used for cooking in some restaurants. They can raise LDL cholesterol levels in your blood. They can also lower your HDL (good) cholesterol levels.Animal fats like drippings and lard doesn't this. They help absorb vitamins A, D, E, and K. The fats your body gets from your food give your body essential fatty acids called linoleic and linolenic acid. They are called "essential" because your body cannot make them itself, or work without them. Your body needs them for brain development, controlling inflammation, and blood clotting. This information came from the U.S. National Library of Medicine.This is why I try and use vegetable oil as little as possible. The only oils I like to really use is olive, coconut, peanut and lard. The price and affordability is the only reason I use vegetable oil. I absolutely will not use canola oil as it does indeed cause heart lesions over a period of years of use. -
Pinto Beans with Hamburger Meat Pinto Beans with Hamburger Meat
A little sweet and spicy. Good with corn bread!!
-
Barbunya | Pinto Beans Barbunya | Pinto Beans
Pinto Beans are good for muscles, digestive system, diabet and help to lose weight. This recipe doesn't require any thing from animal origin and it is an old Anatolian Taste.
-
-
Texas style pinto beans Texas style pinto beans
great filling meal, along with cornbread of course!
-
Pinto beans a la bill 426 Pinto beans a la bill 426
Just playing in the kitchen. And dam it turned out good.
-
Pinto beans with pork over cornbread Pinto beans with pork over cornbread
My mom was from Alabama and she used to make this all the time. It was one of her southern recipes. I like to makes it with fried potatoes and onions too.
-
-
More Recipes
Comments