Back in a prior lifetime, I dated a Mexican guy. Not so many good memories surround that experience, but he did teach me about Mexican food, and he is the one who taught me to cook beans in the crockpot! Actually, I dare say my love of beans comes from him – I really had never had beans that frequently before I met him.
He was always cooking up a batch of pinto beans in the crockpot, and I just loved the smell of the beans cooking! He also taught me to put garlic in with the cooking beans to help with the gas affect.
I have been eating a lot of carbs for breakfast, and I think that kinda of puts me in the wrong mind set all day long. I decided this week I would try to incorporate more protein in my breakfasts. I know that beans have a lot of carbs too, but beans have always been a good breakfast choice for me. So, this weekend I cooked up a big pot of pinto beans!
Pinto beans in the crockpot
Print this recipe!
2 cups dry pinto beans, picked through
4 cloves garlic
1 tbsp salt
First, “pick through” the pinto beans, to remove any stones or weird looking beans. Soak them in water overnight, or at least 4-6 hours. When you are ready to cook the beans, drain the water off, and rinse the beans. Place in the crockpot with the peeled garlic cloves. Cover with water. Cook on low 8-10 hours, or until the beans are tender. At this point, add the salt. Cook another hour or so, just enough to let the salt soak into the beans. It may seem like a lot of salt, but unsalted beans are totally blah to eat!!
I have a friend at work that insists the best way to cook beans is in the pressure cooker. It definitely is a faster route, but I just love the smell of cooking beans so much – I love cooking them in the crockpot!
You should have about 4 cups of beans after they are done cooking – nice thing about beans – they double in size!
I cooked these overnight in the crockpot, and in the morning made my refried bean mixture to have on my chia pan bread. This is my go-to tortilla recipe, because I have not found a tortilla I can have! Most tortillas have corn or rice in them, which does not settle well with my tummy! I have tried other homemade tortillas, but they all bend and break when you try to use them! I love these tortillas because they do not break – they are just thick enough that you can fold them over without them cracking. I love them!
The nice thing about this breakfast is that you can really season this and add in what you want!
Pinto beans and vegetable breakfast tortillas
Print this recipe!
1 recipe Chia Pan Bread
1 cup cooked pinto beans, drained
1/2 small onion, diced
2 roma tomatoes, deseeded the diced
1/2 serrano pepper, seeds removed and minced
1/4 tsp cumin
1/4 tsp chili powder
Preheat a medium skillet over medium low heat. Add in the pinto beans and onion. Cook for 2-3 minutes, until the onions are slightly cooked. Add in the rest of the ingredients. Cook only until everything is warm and combine. If you cook too long, the beans will dry out, and who wants dry beans!
While the beans are cooking, cook up the chia pan bread.
To serve, place 1/4 – 1/3 cup of the pinto bean mixture on top of a piece of chia pan bread. Top with cheese, if desired, or salsa.
I also cooked up some eggs, and topped a tortilla with scrambled eggs.
I like beans because they do fill me up!
Have a great day!
This post is linked to Fat Tuesday.