Beans! Beans! Beans!
They smell awesome, cooking. James is the bean maker in our family. Pintos. Always pintos. Only pintos. I’ve gladly relinquished this position to him, and he cooks them for us regularly, because we love them.
This time is a little different, because I decided to make some pintos right alongside him; while he’s cooking them on the stove, same proven recipe, but I’m making them in a crock pot. It’s been so long since I’ve cooked beans in a crock pot that I forgot how they compare. I’ve cooked them overnight, and what a scent to wake up to. You’ll think your distant grandmother’s great-aunt came down the chimney!
He’s right in one respect: you don’t get that thick broth from a crock pot. And they definitely take longer to cook even though I’ve turned them to high. Six hours into it, they’re still cooking.
Our grandchildren have loved their Papa’s beans since they were old enough to pick them up with their hands, one bean at a time. Then, the spoon. Now, four-years old, and one-year old, they still attack them. The four-year old jumps up and down when she smells beans cooking.
Beans take lots of time and attention, constant stirring so they don’t stick, or burn the bottom, so pick a day you can simmer and stir every 20 minutes. That’s right, we’ve got it down pretty good around our house. Nothing is more horrible than beans burned to the pan. You might as well throw everything–pan and all–away. Far, far away. That’s why some folks may need to go the crock pot route.
We eat beans alone, or add (cooked) hamburger to them just before they’re served, which is my favorite. We’ve tried putting sausage in it, and it’s okay, but, naw. I take it a
step further and chop raw vegetables–whatever I happen to have. Today I have asparagus, okra, and red cabbage. I chop up raw onions and tomatoes, and lay it all in my bowl. The vegetables add a great dimension to the beans to give it variety and crunch. And, it’s unbelievably good (Did I mention healthy?).Â
If there’s several people, I serve the beans with the chopped up vegetables in the center of the table. Each can add what they like. Either way, your vegetables are not cooked to death, but perfectly heated through by the steaming beans. This idea came to me after my friend, Jean, introduced me to Pasole–a favorite South American stew, made with hominy. Vegetables are chopped for the table just like this. James eats his beans boring plain, with a slice of cheese on the side and a loaf of bread.
It may take all day to make your beans, but make plenty so that (Round 2) you can wrap them in flour tortillas for a nice meal of burritos, or (Round 3) inside a taco shell for bean tacos. Yum. That makes a really quick meal.
If they get past those meals (Round 4), finish them up beside a burger, or as a side dish–ever heard of rice and beans, New Orleans style, maybe accompanied by a piece of sausage?Â
I’ve even made breakfast bean omelets, and yes, they’re great. Pack that omlet up with beans, cheese, tomatoes, chives, another sprinkle of cheese across the top, and a dollop of sour cream. Nobody complains.
Beans don’t last at our house. They’re versatile. Did I mention how cheap a meal this is? So splurge on the vegetables and nurture your family.
I’ll let you know how those crock pot beans compare. They’re looking mighty good.
Later, much later: Those crock pot beans are fab. And gone.