Savory Morning Beans
Eating beans is a means of connecting to my ancestry. A moment to be present and enjoy what the Earth provides.
This is a good one.
There aren’t too many beans I haven’t been fond of in this life. And even for those beans, it wasn’t their fault – you know?
Seeing beans grow in nature is like witnessing something out of the Lorax. Whether we decide to eat them fresh out of the pod or dried for later – they are good just the same.
One of my many wishes is to learn more about the native plants/beans that graced my ancestors land. To be able to restore these plants numbers, tend to them, eat them – would be so fulfilling. Eating beans is a means of connecting to my ancestry. A moment to be present and enjoy what the Earth provides.
Beans are especially beautiful when they’re warm and creamy. I used to get an entire bowl of Frijoles charros, fresh lime, chopped onions and want nothing more in that moment. Needless to say, I am fascinated by beans. This flavor packed dish is my homage to a soupy bean that feels like home.
Created out of love and gratitude. I hope you enjoy.
Savory Morning Beans
Ingredients
- 2 cups soaked pinto beans*
- 5.5 cups water
- 6 tsp Better than Bouillon
- ½ cup fire roasted tomatoes
- ½ tsp mustard
- 1 tbsp paprika
- ½ tbsp onion powder
- 1 tbsp garlic powder
- 1 tsp coconut sugar
- ½ tbsp cumin
- ½ tsp dried herb mix
- a few pinches of salt
- 2 bay leaves
- 1 jalapeno, chopped
- 1 tbsp apple cider vinegar
Instructions
- Grab that pressure cooker and lets start
- Add water (warmed) and better than bouillon to a large bowl – stir to combine to make vegetable broth
- Into your pressure cooker pot add soaked beans, vegetable broth, all spices and remaining ingredients
- Stir to combine
- Place the pressure cooker top on and set to high pressure for 15-20 minutes
- Allow the beans to release steam naturally, do not try and quick- release steam
- Garnish with fresh lime juice and cilantro
- Serve warm and enjoy!
