Pinto Beans Surprise!

I love hot foods when it's cold or raining outside. This morning, I decided to cook some Pinto beans with ground turkey and vegetables. I got the idea from a recipe I saw on a can of "zesty chili style" diced tomatoes. It sounded good, so I wanted to make it with a few changes and addition's. I used fresh, cooked Pinto beans instead of canned kidney beans and added extra seasonings to the beans while they were cooking. Fresh is always better than canned, and with this recipe, I couldn't agree more. The result was a pot of flavorful beans out of this world, a "Pinto Beans Surprise." You'll definitely want to try this recipe! It's quick, easy, and doesn't require many ingredients.


Pinto Beans Surprise

1 lb. ground beef or ground turkey
(1) (15 oz.) can of Pinto, or Kidney beans, drained
Or
(1) 16 oz. bag of Pinto beans,
soaked for 6 to 8 hours or overnight
1/2 cup onions
1 clove garlic
1 bay leaf
salt & pepper to taste
1/4 tsp Paprika
1 tsp cumin
1/2 tsp chili powder
1/4 tsp oregano
1/4 tsp parsley

(1) can (14 1/2 oz.) diced tomatoes,
zesty chili style
(1) can (15 oz.) Whole Kernel Corn
(1) can (4 oz.) diced green chiles

Cover beans with water and cook about 1 and 1/2 hours on medium high heat with seasonings, onions and garlic (covered with lid). While the beans are cooking, brown meat in large sauce pan; drain.
Once the beans are cooked, stir in remaining ingredients and simmer, uncovered, 10 to 15 minutes. Top with sliced green onions, cilantro and shredded Cheddar cheese, if desired.

Note: This dish can also be served with white rice.