When I first became a vegetarian, veg cookbooks were few and far between. A classic was Laurel's Kitchen. I pretty much had all those early books memorized, and this was no exception. I remember in their bean section they talked about eating beans for breakfast, and had several recipes that were a mix of different kinds of beans. The idea was to cook them in a crockpot so they would be ready for breakfast. Since I am trying to eat more beans, and no one else in my family will eat them, it seemed like a good idea to try fitting them in at breakfast.
Back in the days before children, we were adventurous vacationers and would just book plane tickets and a rental car, then see where we ended up. On a trip to New Mexico, we discovered after talking to a fellow passenger that they were in the middle of their famous balloon festival. An hour after the plane landed, we were sitting in the middle of a dirt field surrounded by magnificent hot air ballons! Those were some fun times, and we saw lots of things we probably wouldn't have had we had a planned itinerary. Anyway, the food of New Mexico is fabulous and different from Mexican food.This recipe is from book called "The Feast of Santa Fe." I believe it is out of print now. Although not vegetarian, I have always loved this book for its authentic New Mexican recipes. I always make these beans in the crockpot - somehow they are not the same on top of the stove. And they do indeed make fine breakfast fare!
Frijoles de Olla
2 c dried pinto beans (1 lb.)
water to cover
1 small onion, chopped
2-3 garlic cloves, chopped
1 t whole cumin seed (I use powder)
1/2 t cracked pepper
1/2 t oregano
1 t salt
(original had 4 slices salt pork, which I obviously leave out)
Soak beans in water to cover for 8 hours. Drain and cover with fresh water by 2 inches. Add all else except salt. Cook until tender (overnight in crock pot, a couple of hours on the stove); add salt (I find it needs more than 1 t). Mash some beans against the side of the pot and cook until liquid is thickened to your liking. Serve with green chili relish and warm flour tortillas.
Green Chili Relish
1 small can roasted green chilies
1 t chopped jalapenos (fresh or canned), or more if you like it spicy
1 glove garlic, pressed
pinch of coriander
Mash all together.