I told you I was going to do it. Well, I left out the part about the corn tortilla, fearing some zealot might try to stop me.
Pinto beans, soaked for about 36 hours, a slice of New Zealand grassfed cheddar, a free range egg fried in Kerrygold butter, and a corn tortilla.
Here’s my go-to recipe for pinto beans. After the soak (I use a standard small bag of beans), I rinse well, plop them in a large stockpot. I lightly sprinkle the whole surface of the beans with garlic powder, then black pepper, then dried onion flakes, then real bacon bits (I almost only ever use bacon as a small addition to other foods, or on a salad, etc. I don’t just eat bacon anymore. Way too “Paleo” for me.). Then I cook it in a quart of Kitchen Basics beef stock and however much water I need to cover the beans enough. With the soak, should cook to soft beans in 1-2 hours. Bring it to a boil, turn down to a light bubbly simmer, uncovered, adding water (or stock if you like) as needed until tender. Reduce to the point you like it. Sometimes I like it more soupy, sometimes thick.
Did you see my post about the 60th wedding anniversary of my parents-in-law?
Yep, 84 and 80, and they look pretty damn good to me. And guess what? They grew up eating Mexican pinto beans every single day of their lives—and plenty of corn tortillas, masa, and Spanish style rice too. They were poor. It was inexpensive and nutritious.
And they still eat all that stuff regularly and beans are a mainstay around the house, along with the other real food they consume.