I'm not a huge bean fan,but beans are so economical I really try to find ways I can enjoy eating them. I eat my garbanzos as hummus or as a salad (recipe will come soon!), my black beans as brownies, and one of my favourite ways to eat pintos is this recipe right here.
I start off by sprouting my beans to make them as digestible as possible (instructions on sprouting beans here), so a couple days before you want to make this, you'll need to get 1 1/4 pounds of pinto beans sprouting.
Put your sprouted beans in a big pot.
|Awww, look at those cute little tails!|
Next, and this is optional, brown up a pound of ground beef (or chicken, or sausage...) and add. This makes a wonderful meatless meal without but I had a pound of beef that needed to be used up so I added it.
Next, add 1 chopped onion, 1 chopped green pepper, and as many minced garlic cloves as you fancy (I used 4)
Next go the spices, 1 heaping tablespoon of chili powder, 1 heaping teaspoon of smoked paprika, 1/2 teaspoon cumin, 2 teaspoons sea salt, 1/2 teaspoon black pepper, 1 tablespoon of your favourite mustard, and 2 tablespoons of apple cider vinegar.
Then I added 1 can of Rotel (use plain diced tomatoes if you don't like a little kick) and a scoop (about a tablespoon) of red palm oil. (Bonus points if you noticed GNOWFGLINS' Sourdough book in the background ;) )
Lastly I added a quart of bone broth and then since I was out of broth (I accidentally turned off my crockpot of perpetual broth the night before) I added water just to cover. Lastly stir in a generous pinch of baking soda (this helps the beans soften up despite the salt and acid in the recipe)
Bring to a boil, skim carefully, reduce heat and simmer covered for about an hour or until beans are just soft. Remove lid, turn up heat so beans are boiling but not too hard.
|That railing looks so dirty but it's just chipped paint lol. Love me my old farmhouse kitchen!|
1 1/4 pounds pinto beans, sprouted
1 lb ground beef, browned (optional)
1 onion, chopped
1 green pepper, chopped
4 cloves garlic, minced
1 heaping tablespoon of chili powder
1 heaping teaspoon of smoked paprika
1/2 teaspoon cumin
2 teaspoons sea salt
1/2 teaspoon black pepper
1 tablespoon of your favourite mustard
2 tablespoons of apple cider vinegar
1 can Rotel (or plain diced tomatoes)
1-2 tbsp red palm oil
1 quart bone broth (I used chicken but you could use beef)
water or more broth just to cover
pinch baking soda
- Put your sprouted beans in a big pot.
- Add rest of ingredients and bring to a boil.
- Carefully skim any foam, reduce heat, cover, and simmer for about an hour or until beans are tender.
- Remove lid, turn up heat to a gentle boil and boil for 30 minutes or until beans are as soft as you like and the sauce has thickened.