I have recently been reminded how much I love beans… not the
steamed green kind, or soupy sweet baked variety – but a good ol’ wholesome,
creamy, garlicky, cumin-y pot of Mexican beans.
Whenever I make them I think of friends @Betsy McNair and @Sonia Banuelos
de Sigenza, who I’m quite certain are the queens of beans – theirs simmering in a
traditional clay bean pot.
I ordered some with breakfast in Williams, AZ at the Pine
Country restaurant a few days ago.
Seemed the right accompaniment with scrambled chorizo and eggs – they came
with a hot, flour tortilla and an ounce of fresh salsa – had forgotten how good
that they could be!
First breakfast in my new neighborhood was a trip to the Omelet
and Waffle Shop with my uncle, Norm. He
feasted on fab waffles and griddled spicy Italian sausage, while I had my “usual”
– corned beef hash (by which most breakfast place benchmarks are set – and an
homage to friend @Rob Gale), scrambled eggs with cheddar and a side of beans… since I could.
Soooo tasty!
Laying in supplies for the coming week left me meal planning
as I shopped. I wanted to cook things that were healthy, easily reheated and
comforting. A roasted chicken was a must
– and why not add a pot o’ beans to the mix?!
Pink Pintos, boiled and soaked for an hour or so to tenderize, then
drained; sautéed a bit of onion, garlic & carrot, added the beans back in
along with more water to cook fully.
Halfway through I added some cumin and a bit of sea salt and pepper.
(waiting until the beans are mostly cooked before adding the salt ensures that
they won’t harden or end up tough). I let
them simmer for a while longer until creamy.
This is a vegetarian version – but adding some kind of pork would up the
flavor quotient…
This morning’s breakfast featured the beans, sans eggs (but with chicken!), topped with queso
fresco, fresh salsa and a sprinkle of cilantro.
PERFECTION!
Stopped at two bowls,
but it wasn't easy. These beans will
reappear during the week in a tortilla with cheddar for lunch, as a side dish with dinner or
even a midday snack as I learn a new skill and need some brain food to keep
going. Flexible, cheap and easy.
So, whether you’re in southern California; Puebla, MX; Santa
Cruz in the Bay area or New England, make a pot of beans. Ideal for a wet,
cold, snowy day – even without the clay pot!
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