It has taken some time for us to get to this point, but we eat beans every single week. At the start of my marriage, Austin didn’t care for beans that much, unless it was baked beans. Over the years, our budget has forced both of us to learn to love recipes that consist of beans. Now, everyone in our family looks forward to the meals I make using this simple ingredient.
Ingredients For the Recipe:
Each week, I make a large pot of beans. All throughout the week, we use what I’ve made in other recipes. The first night, I make it like you would pinto beans and we eat it over rice.
1 small bag of 15 bean soup
1 cup kidney beans
1 cup black beans
1 cup chickpeas
1 cup pinto beans
1 large onion
3 Tablespoons Weber Gourmet Burger seasoning
2 Tablespoons Soul Food Seasoning
1 Tablespoon McCormick Southwest Seasoning
1/2 Tablespoon garlic
5 slices of lunch meat ham (optional)
1 Tablespoon Olive Oil to saute’ onions
Water to cover the beans
How to Start The Beans
Cut the onion into small pieces and saute’ in olive oil. If you are using ham, add that in at this point. The recipe tastes great without meat. I know some people can’t stand the thought of not having meat in a meal.
Once onions are tender and ham is cooked, add all of the beans. Fill the pot with water and cover beans fully with an extra 2 inches of water. Add in all of the spices. The spices I have pictured under the ingredients list are the top of my arsenal of spices.
In particular, I’m fond of the Weber seasoning. If you do not have all the spices listed, then use what you have on hand. Chili powder and cumin can be used in place of any of the spices.
Cumin is spicy, so it is important that you keep that in mind when replacing other spices with it. I’d suggest you use no more than 1/2 a tablespoon in the pot.
How to Cook The Recipe
Turn the burner up to high and bring pot to a boil. Cover the pot and turn down to just above medium heat. It takes about 2-3 hours to cook the recipe in full.
When you cook it in a pot, you have to keep a close eye on it. I’ve burned up more pots of beans than I care to admit. When I’m making this recipe, I have to add water to the pot at least three or four times.
I like for my beans to be thick and not liquidy. In order to do that, I add just enough water at a time to keep the beans covered as they expand. This way, the water will always evaporate out. It is a fine balance I strike between not too wet and not too dry.
What to Serve it With
Once my beans are the way I like them, I serve it over rice. Since I do not eat a lot of carbohydrates, I eat mine without the rice. Sometimes I make a salad out of it. I put down a bed of lettuce, add beans, cheese, sour cream, and salsa.
You can eat this recipe anyway you choose. It is best that you experiment with your tastes. You may find that the seasonings I have listed are not what you like. It could be you need to add more or take some away.
Good luck. If you make it, let me know how it turns out for you.