Not everything about the links I share are going to be things I necessarily agree with or endorse, but they all have some valuable things to glean from! Take what you can use :)

Tuesday, May 9, 2017

Cowboy Beans

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!
Boil for about half an hour (you want to boil off some of the liquid to thicken it up and concentrate the flavours) until your beans are to your liking (some like their beans mushy, some like them firmer) and your sauce is as thick as you like.  Serve with cornbread (I use this recipe, so yummy and hey, we have the same plates!) or something else to soak up the yummy juice! This makes a nice big batch, plenty for supper and leftovers to heat up for lunch the next day.

Cowboy Beans

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

  1. Put your sprouted beans in a big pot.
  2. Add rest of ingredients and bring to a boil.
  3. Carefully skim any foam, reduce heat, cover, and simmer for about an hour or until beans are tender.
  4. 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.

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