What! Two posts in one day?! Yes. I wanted to share the recipe to Bethany’s beans. As I mentioned in my previous post, I have a good friend who grew up in South America. She would often make beans and rice for our friend group. She gave me the recipe, and I have made her beans for nearly every placement. Every kid has eaten it and loved it. Here’s a link to her recipe.
Here is Bethany’s Recipe1 exactly as she wrote it.
Bethany’s Beans
2 cups beans-pinto, red, or kidney
1 tomato chopped
1 onion chopped
2 cloves garlic
Cumin
Salt
Pepper
*Put beans in a crockpot and cover with water - the water needs to be at least an inch higher than the beans. The more water the better
*Add salt and pepper ( ½ tsp. of each)
*In a small pan, add onions, onions and garlic with a little oil
*Let it cook for about 5 mins and then add it to the beans
*Stir it the beans around and turn on low and cover
**I usually do this in the morning before I go to school and by the time I get home, the beans are cooked. 10-11 hrs. on low
**For a shorter time cook on high (5 hours or so)
Here are a few adjustments that I have made.
I use one 16oz bag of beans. It’s a bit more than two cups, but when you are buying beans by the bag, it makes more sense to use the whole bag. This makes about 8 servings.
I have taken to using Ro-Tel tomatoes simply because it’s easier. Since we never know when a kiddo is coming or going, it is easier to have non-perishable ingredients on hand for our recipes.
We had one kiddo who didn’t like tomatoes (she was fine with the flavor, but she didn’t like the texture), so I used some tomato juice to add some flavor.
Recipe used with permission from the author.
This is a great recipe! I've already been making a similar recipe these past couple weeks for my work lunches. I have been adding ground turkey and rice to make it last longer, so kind of like a fried rice goulash of sorts.