Eating Healthy: 3 Pinto Bean Recipes

by DoItYourself Staff

The following pinto bean recipes are not only full of flavor, but also high in nutrients and low in calories. Eating pinto beans as part of your regular diet can prevent heart disease, keep your blood sugar low and lower your cholesterol.

Protein-Rich Skillet Chili

This pinto bean recipe takes out the usual kidney beans and makes use of protein powder. You can modify the spices as needed as well as make it as thick or thin as you like it.

Gather your ingredients:

½ lb. each lean ground turkey and beef
1 scoop unflavored protein powder
1 diced red onion
1 each diced orange and yellow pepper
2 cups pinto beans
2 cups beef broth
1 packet chili powder
1 tbsp. unsalted butter
1 tbsp. extra virgin olive oil

Heat a large skillet over medium-high heat. Add the butter and oil. When slightly bubbling add the peppers and onion. Sauté for 3 minutes.

Add the ground meat. Use a spatula or spoon to break the meat up into small pieces. Sprinkle the chili mix over top the meat. Begin folding the meat over until browned.

Mix the protein powder in the broth then add it to the meat mixture with the beans. Turn the burner down to low-medium, cover the skillet and simmer for 15 minutes.

Pinto Bean Spread

Whenever you go to a party there are not many healthy choices. There are crackers and chips with a myriad of dips that are high in fat and hollow calories. This pinto bean recipe is a dip suitable for any occasion. It is full of vitamins and minerals and it even tastes great. You will need:

2 cups steamed pinto beans
¼ cup diced roasted red pepper
1 teaspoon each oregano, sage, cracked black pepper and garlic
Pinch each paprika and sea salt
1 tablespoon extra virgin olive oil

Place all ingredients in a blender and puree until just smooth. Serve on low-calorie, low-sodium crackers.

Pinto Bean Cassoulet

This is a take on a classic French dish known as a cassoulet that uses pinto beans, various meats and vegetables. The normal version of this dish is not all that healthy but this recipe proves you can make a classic into a contemporary.

4 slices turkey bacon, diced
2 chicken breasts, cubed
Salt and pepper to taste
2 red onion, chopped
1 large carrot, chopped
2 celery stalks, chopped
1 pound lean pork spicy sausage, skin removed and sliced
2 bay leaves
4 cloves of garlic, minced
½ tsp. dried thyme
1 tsp. sea salt
2 tsp. creole seasoning
2½ cups chicken broth
½ cup dry red wine
1 can diced tomatoes with juice
5 cups cooked pinto beans

Heat an 8-quart Dutch oven over medium-high heat. Add the turkey bacon and render the fat. Add the chicken and brown for 3 minutes. Remove the chicken and bacon with a slotted spoon and set aside.

Sauté the vegetables and sausage until the vegetable are soft. Add the remaining ingredients except the beans. Reduce the heat to medium-low and cook, uncovered, for 45 minutes.

Heat the oven to 200 degrees. Add the pinto beans to the Dutch oven and stir well.

Place the Dutch oven inside the oven and bake for 2 to 2½ hours. Add more chicken stock if needed to keep the beans moist.