Home Recipes Cooking Style Easy
Pinto Beans and Rice
I love to try different foods, and I especially like to see the reaction of my family when I put new dishes on the dinner table. This was a success. I've since served it at many potlucks and have been asked for the recipe every time.—Linda Romano, Mt. Airy, North Carolina
Pinto Beans and Rice Recipe photo by Taste of Home
Reviews
This recipe was easy and really tasty! I added the optional Liquid Smoke, ditched the salt and used 2 tablespoons of brown sugar which was plenty. If you make this add 2 tablespoons of brown sugar and do a taste test of the sauce before adding more. I also used brown medium grain rice and added spot shrimp for more protein. It was perfect for a side dish and could be a main dish with added shrimp or meat.
This was good and easy. I only had 2 cups of rice so just used that. For us it was enough. My husband is not a pinto bean man but really enjoyed this. I will make again maybe change it up a bit but still a great base recipe.
We did not like this recipe at all. I think theKetchup & mustard ruined it. Just our opinion .
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I made this for an elderly man that I cook for to bring to a potluck he was going to, and when he saw it he said, "Wow that looks good! I'll try to be first in line so I can get some." When I tried it it tasted very good and I think I'll make it at our house too. :)
Eliminated brown sugar and after baking topped with shredded cheese ....back in oven til melted!
I MADETHIS RECIPE AND WE REALLY LIKED IT. I COOKED MY OWN PINTO BEANS BECAUSE THEY DON'T HAVE ALL THAT SODIUM IN THEM. I TOO WOULD COVER IT THE NEXT TIME OR PUT A LITTLE MORE LIQUID IN THEM. I DIDN'T THINK IT WAS TOO SWEET. I WILL DEFINITELY MAKE THIS AGAIN. I HAD SOME COOKED RICE I NEEDED TO USE TOO.
This was good for a baked bean dish, but I only put in 1 can of beans (that was plenty for us!). It was pretty sweet with only 2 Tbsp brown sugar and turned out kind of dry being cooked uncovered. I'd cover it next time.
Good and easy, I'll definitely make this again.
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