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 can’t remember how to make any of the other Mexican dishes he made, but the beans are super easy! He would make what he called “Mexican Breakfast” – which was pinto beans cooked with onions (now my favorite way to prepare them!), eggs and salsa on tortillas. And lots of coffee! Although he made instant coffee .. booo.
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
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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
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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.
I love this! I needed some savory breakfast inspiration, so thank you.
Maryea @ Happy Healthy Mama recently posted..Mini caramelized banana coconut cream acorn squash pies – 32 ways! {guest post}
Thanks!
I love beans for breakfast/Mexican-style breakfasts, I definitely don’t have that enough. And I always throw garlic into my crocking pinto beans for taste, I didn’t know it helped with the, uh, “magical fruit” characteristics too. Excuse for more garlic? I’ll take it! And that chia bread looks so good, trying to figure out a way to make it without eggs, hmmm…
Allie recently posted..Treat Yo Self
I keep meaning to try to make them vegan … maybe I will work on that this weekend!
Ooo, if you do, you better post about it–I want to know if it works!
Allie recently posted..Mary Mary Quite Contrary
These sound wonderful and no stranger than the fried rice I usually have for breakfast. I hope you have a great day. Blessings…Mary
Mary recently posted..Spiced Meatballs in Sherry Wine Sauce
mmm… i may make some this weekend. plenty of energy before gardening.
Very true!
I have made beans this way also, and they turn out great. I found that picking through the beans are very important, I found a rock in one of my bags of beans once!
Did you really? Too funny!
Thanks for the tip, Jane! I never thought to make them in a crockpot, but it sounds like a good way. Whenever I have some spare time, I usually can a batch up, so they are ready to use.
Jane recently posted..THE NEITHER HERE NOR THERE MONTH
I never have canned beans before, I guess I don’t mind cooking them, but it must be nice to have some whenever you need them!
Being half Mexican myself, I’m a bit obsessed with all Mexican food. I must try these! I have so many of your recipes starred, I need to get to making them!
Sam recently posted..May, Already!?
ahhh thanks, you are so cute!
I have never thought about beans for breakfast! I love making soup beans in the crockpot!
Brittany (Delights and Delectables) recently posted..Favorite New Workout
You really can use beans for anything! Brownies, hummus, casseroles, breakfast! So versatile!
This looks great, I have been looking for some new breakfast options and this is perfect. Your version of tortilla is a must try! Did you refresh your site? It looks nice!
Jacky recently posted..The Chef’s Table
I did change my site, thank you!
I don’t want to date anyone, but I want to learn how to cook Mexican food too! This is a delicious meal you’ve made Jane!
http://www.picnicatmarina.com
Thank you! I just remember he used a looooot of oil. I like my healthier version though!
I had the wonderful opportunity to live in Mexico on two occasions and there is nothing like homemade Mexican beans simmering away. I still cook beans all the time but I have yet to try the crockpot. This would be great for busy days. If I could only eat one type of food for the rest of my life it would be Mexican food. Love the breakfast ideas too. Thanks.
Aimee recently posted..Shelburne Half Training – Week 6 and 7
I love Mexican too! Especially for breakfast! With coffee!
Have a good day!
I don’t eat beans … they don’t agree with me, but here, the family enjoys them and I make it for them.
Be blessed today my friend,
m.
Hmmm the chia pan bread sounds intriguing, as Imdo hate the cracking factor of all other non flour tortillas. I usually end up eating the eggs, beans and salsa alone, no wrap, boohoo, so this might just fix that!!! Thanks for the creativity!
Jamie recently posted..Violet syrup, and mint soda
Ah, Imjust pinned thi I liked it so much, but realized you had not tagged the photo with your site name. I will remove the pin, so you can mark the photo, then I will repin, sorry about that!!
Jamie recently posted..Violet syrup, and mint soda
ahhh thank you. I have been very inconsistent with watermarking my photos, I need to be better about that!
Holy smokes Jane….this looks like SUCH a great breakfast. Thank you for sharing this recipe. Hope your week is going well.