Top these Slow and Spicy Pinto Beans with a little shredded mozzarella and you have the perfect side dish for your fish tacos or chicken enchiladas. They also make a great vegetarian protein for your main course. Try them in veggie tacos or simply add them to a cheese quesadilla or on top of a salad.
Dried beans are extremely simple to prepare and the slow cooker does most of the work in this dish. If you have leftovers they freeze well for a ready-to-eat protein on a busy night, just defrost and reheat.
Ingredients: 1 cup dry pinto beans 7½ cups of water, divided 2 garlic whole cloves 1 teaspoon chipotle chile pepper 1 teaspoon cumin ½ teaspoon smoked paprika ¼ teaspoon salt ⅛ teaspoon cayenne pepper
Wash and sort beans, removing any small stones, dirt or damaged beans. Place beans in a large stock pot and cover with 5 cups of water. Bring to a boil, cover and remove from heat. Allow beans to soak for up to 4 hours.
Drain beans and place in a slow cooker set to high heat. Add garlic, chipotle chile pepper, cumin, smoked paprika, salt and cayenne pepper to the beans and cover with 2½ cups of water.
Cook for 4 hours, until beans are soft and tender. Discard garlic cloves and serve.
Pinto beans and sautéed greens are two of my favorite southern sides, and they also make a great combination in this easy, no-fuss meal. This is a bowl of comfort food that will provide warmth on a cold winter night. Add a hot skillet of cornbread, just like your grandmother made, and you have a delicious meal that’s worth writing home about.
I used dried beans in this vegetarian meal that’s sure to please even the meat lovers in your life. Dried beans are a great bargain and you can control how much salt is added. Beans are an excellent source of plant protein, and also provide other nutrients such as iron and zinc. Kale is packed with vitamin A and C, and also a good source of calcium and potassium. Enjoy this nutritious bowl of goodness.
Ingredients: 1 cup dried pinto beans, sorted and rinsed 9 cups water, divided 1 small onion, peeled and thinly sliced 1 small jalapeño, seeded and chopped 2 cloves garlic, minced 1 teaspoon salt ½ teaspoon ground black pepper 1 bunch kale hot sauce or hot and sweet jalapeño slices
Soak dried beans in 5 cups of water overnight.
Drain beans and place in a slow cooker. Add onion, jalapeño, garlic, salt and pepper. Add 4 cups water, turn to high heat and cook for 3 to 4 hours.
Wash and chop kale, removing tough stems. Add kale to pinto beans, stirring to combine, and cook for an additional hour.
Serve with cornbread and hot sauce or sweet jalapeño slices.
I will always be partial to Memphis-style barbecue sauces with their perfect sweet and tangy combination. However, I do appreciate a good vinegar-based sauce from North Carolina and white sauce from Alabama. This recipe is perfect for entertaining a crowd that may have strong opinions about which state has the best sauce. Simply serve a variety of warm sauces along with your pork and let your guests decide.
2½ to 3 pound pork butt
1 can or bottle of craft beer, such as IPA
4 cloves garlic
½ teaspoon salt
½ teaspoon black pepper Optional: Barbecue sauce, heated
1. Place pork, beer, garlic cloves, salt and pepper in a slow cooker. Cover and cook on low heat for 6 to 8 hours, until the meat is tender and starts to fall apart.
2. Transfer the pork to a cutting board and let sit until cool enough to handle. Using two forks, shred the pork and discard any bone or large pieces of fat.
3. Serve shredded pork plain or toss with your favorite barbecue sauce.
Note: This recipe is also very adaptable for different meals throughout the week. It makes a great lean protein topping for salads and baked potatoes.
Servings: 5 to 6 ~ Serving size: varies depending on cut of meat