REC - Pinto Beans Rapido (TNT)

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Master Chef
Sep 2, 2004
Sierra Valley, Northern California, USA
This recipe is great for those times when you don't want to or don't have the time to soak the beans, etc.

Pinto Beans Rapido

2 cans (16 oz. each) pinto beans
2 bacon slices, cut in ½ inch squares
½ cup water
¼ teaspoon ground cumin
Pepper, to taste
½ cup shredded cheddar cheese

Drain and rinse beans in strainer. Cook bacon in heavy skillet over medium heat about 5 minutes. Add half of the beans to skillet, mashing them with a potato masher. Stir in remaining beans, water, cumin, and pepper. Simmer 3 minutes or until beans are heated through. Bean mixture should be a sauce like consistency, add more water if needed. Remove from heat and stir in all but 2 tablespoons cheese. Place beans in serving dish and sprinkle with the remaining cheese.
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