Wednesday, September 3, 2008

Breakfast Beans


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

salt

pinch of coriander


Mash all together.

3 comments:

twoveganboys said...

Thanks for the warm thoughts. The storm did not affect us at all. If it had hit Southern Texas we would have been in trouble but instead it hit East Texas. Hope you and the girls are doing well.

Susan said...

These sound delicious! I wonder if my kids would eat them for breakfast? The boy might...I will have to try it soon and see. Thanks for the recipe!

vko said...

I love beans any which way and breakfast beans sounds like a great idea!