Pinto Beans & Rice

When I was thinking of how to write this, I was thinking of opening with: “Are you ready for me to change your life?” Well, I just don’t think that you are. I mean, I’ve posted well over 50 recipes and I literally keep coming up with amazing idea after amazing idea. I mean….you’re welcome. That’s basically what I decided was a better opening.

You’re welcome.

No surprises here, I came up with another life-changing, amazing dish. What did you say? “I don’t like beans and rice?” Well, you’re dumb and you need to try this so that you can understand you’ve been making them/eating them wrong your whole entire life. It’s not your fault. You didn’t know. It’s okay.

Also, my humility is just off the charts right now. I guess when Moses wrote, “Now the man Moses was very humble—more than any person on earth (Numbers 12:3)” he didn’t know I was coming.

Makes sense.

This recipe is a spin-off/combination of my BFF Stacy Bailey’s Mexican rice/beans. Her’s is soooo good and it will also change your life but let’s be serious, I didn’t really have everything for her recipe.

This is awesome for something to start in the crock pot while you’re at work. Because, if you do that, it takes about 20 minutes to get dinner ready once you’re ready to eat!

Ladies, we love that.

(Just FYI: All of this arrogance is 100% misplaced. The whole time I made this, I was terrified that it would taste horrific. Don't worry. It was the opposite thanks to Jesus and his mercy.)

Pinto Beans & Rice

Pinto Beans and Rice

1 lb. Dry Pinto Beans

Salt

Extra-Virgin Olive Oil

1 lb. Turkey Sausage

1 Large White Onion

3-4 Garlic Cloves, minced

Thyme & Black Pepper, to taste

Small Can Stewed Tomatoes

1 Light Beer

2 ½ Cups Water

Fresh Cilantro

Handful of Cumin Seeds

My strong suggestion is to let the beans hang out in a slow cooker and for at least 6 hours. Taking my friend’s suggestion, I also drained and rinsed them twice. I can totally tell a difference doing this. They taste cleaner and less chalky. That may just be me. Your judgment…leave.

If you are using a slow cooker, cover the beans in at least 3 inches of water and season well with salt. Don’t cry if you are trying to be healthy. You need this salt. Promise. It will be okay.

When the beans have been hanging out in their party palace long enough to be tender, start cooking the turkey sausage in a stew pot over medium heat with a splash of Olive Oil. Turkey Sausage can be a little ornery so, use a heavy spoon or spatula and break it up really good.

I’ve used breakfast turkey sausage for this but, I recently switched to the actual sausage links they sell now. I totally think the flavor is so much better and tastes pretty much identical to pork sausage.

When it’s just about cooked, add the minced onion, garlic, and seasonings and stir until it’s combined.

Totally stealing this method from my friend, add water, cumin seeds (you can find them with the Mexican food in the grocery store), and cilantro to a blender and give it a good whirl. It is going to look green. That’s the cilantro. Don’t be afraid.

When the sausage is completely cooked, pour in the cilantro blend. A wave of delicious smell is going to hit you in the face so be ready for an involuntary eyes-closed smile. Pour in the beer along with the drained beans and stewed tomatoes and bring to a boil for about 20 minutes. If you prefer, you can also use 2 or 3 fresh Roma Tomatoes, instead. Just dice them up and toss those suckers in!

The main goal with this part of the process is just to let the concoction thicken and reduce to a sloppy, delightful mess of heartwarming nourishment.

Serve them over some brown rice and I promise you will not be sorry!