Choose Your Own Adventure Pinto Beans

Do you remember those "Choose Your Adventure" novels from childhood?  You know, "Bob opens the door, turn to page 34.  Bob runs away screaming with his tail tucked between his legs, turn to page 39."  I used to love those things.  It was always fun to have a say in what happened to the main character, and to be able to read more than one version of the same story.

These beans remind me of those novels because they are so versatile.  You can change them up each time you make them- kind of like a Choose Your Own Beany Adventure.  (Yes, I know I'm a dork!)  Add a splash of salsa, cook on the stovetop, or break out your slow cooker.  Garnish with sour cream, sprinkle with cheddar, diced onions, and cilantro- or don't.  It's all up to you- the possibilities are endless!  And, unlike poor Bob, none of your choices will lead to an unfortunate encounter with, say, the talons of a 50-foot hawk-tiger.

An Ommy Noms original

Serves 8

INGREDIENTS

1 lb bag of pintos, sorted, rinsed, and soaked overnight
1 can medium-heat rotel, drained
1 onion, diced
1 bell pepper, diced
1 jalepeno with seeds and membranes removed, finely diced
4 cloves garlic, minced
32 oz carton chicken broth
1 pkg sausage, cut into sections -OR- 1 smoked ham hock
1 tsp cumin
1 tbsp chili powder
Salt and pepper to taste

DIRECTIONS

*** First, start by soaking the beans for at least 8-12 hours.  I usually soak them overnight. Once you're ready to cook, drain the beans, sort them to remove rocks and dirt clods, then re-rinse them a time or two.

Stovetop:
1. Combine all ingredients, except the Rotel, in a large pot. Add water until all ingredients are covered.

2. Bring to a boil. Lower heat, cover, and cook over a low boil for 2 1/2 hrs or until tender.  Add Rotel and cook an additional 15 minutes. 

3.  Taste and adjust seasonings as necessary.  Serve over rice.

Slow Cooker:
1.  Combine all ingredients, except the Rotel, in a medium to large crock pot.  Cook on low for 10 hours or high for about 6 hours.  Add Rotel in the last 30 minutes of cooking.

2.  Taste and adjust seasonings as necessary.  Serve over rice.

White Northern Beans

Put away your canned pork-and-beans, it's time to let the white bean shine!

I've cooked many a pot of black and pinto beans, but had never paid any mind to the smaller white variety.  Then, I saw a drool-worthy picture of these northern beans at Gina's Skinny Recipes and headed out to the grocery store!  These beans turn out thick and hearty and were delicious with crackers and an avocado wedge. Thanks, Gina!

Based on:  Gina's Skinny Recipes

INGREDIENTS
1 lb bag dry white beans (aka northern or navy beans)
2 smoked ham hocks (you can find this in the ham/sausage section at the grocery store)
1 onion, chopped
1 green bell pepper, chopped

2 chicken bouillon cubes
1 tsp cumin
1 tsp chili powder
3 chipotle peppers with adobo sauce
2 cloves garlic, minced
1/2 cup chopped cilantro
1 onion, chopped
1 jalapeño, finely chopped
salt and pepper to taste



DIRECTIONS
1. Soak beans in water overnight. The next day, discard water and fill pot with 8 cups of water. Add 1 onion, ham hocks, and green pepper. Bring to a boil. Reduce heat to medium and simmer for 1 hour and 15 minutes.

2. Add bouillon, cumin, chili powder, chipotle peppers, cilantro, and garlic.

3. In a separate pan, sautee onion and jalapeno in olive oil until onions are soft. Add to pot of beans and stir well.

4. Continue cooking for 30-45 more minutes until beans are tender and thickened to your liking. Discard ham hocks and serve over rice.