The Muy Bueno Cookbook Showcase and Cook-Off just ended and my plan was to wait a couple of weeks before I posted another recipe from that wonderful book. The photographs in the book are simply mouthwatering (I can never resist recipes with good pictures) and I know it won’t take me long to try most of the recipes in the book. I’m a big fan of Mexican rice and beans and if they are missing on a dinner plate we don’t think the meal is complete. This recipe for frijoles is so simple and can be changed up so many different ways. I added some chopped jalapeno and bacon to the recipe I made over the weekend and it was delicious with tortillas and eggs for Sunday brunch.
I’m posting this recipe now because last week I received several bags of tortilla chips from Garden of Eatin’ All Natural Tortilla Chips. They asked if I would like to try their new flavors, Sprouted Blues Tortilla Chips and Sweet Potato Tortilla Chips. OF COURSE I WOULD!!! I have never heard of tortilla chips made with sweet potatoes and knew right away that idea had great possibilities. Garden of Eatin’ generously offered to send bags of these tortilla chips to one of my readers if I would like to do a give away (again OF COURSE I WOULD) so all you have to do is leave a comment on this post and like Wives with Knives on Facebook and you are entered to win. How easy is that?
- 2 cups dried pinto beans
- 4 – 6 thick sliced bacon, cut into small pieces
- ¼ onion, thinly sliced
- salt to taste
- Spread the beans over your counter so you can look for any pebbles or beans that are broken, discolored, or shriveled and remove them.
- Place beans in a colander. Rinse thoroughly with cool water for about 3 minutes. This step is not necessary, but your beans will be lighter in color.
- Soak the beans in cold water in a covered bowl for 4 to 6 hours before cooking.
- Drain the beans and pour into a large pot. Add enough water to come 3 inches over the beans. Bring to a boil over medium high heat. Cover and simmer until the beans are tender, about 3 to 4 hours, adding more hot water as the beans absorb liquid. (Every post is different, so check your beans after 2 hours. Most take 3 to 4 hours). Add salt and onion, if using, about 1 hour before cooking is complete.
- Refrigerate beans in any liquid left when cooled. Beans can be refrigerated for up to 5 days. The beans can also be frozen in small bowls for later use.
I have to tell you, we loved these tortilla chips. They have great flavor and crunch and held up very well when they were used as scoops for the beans. The sweet potato chips tasted like sweet potatoes. They are made with premium quality organic yellow corn and organic sweet potatoes and are free of any genetically modified ingredients. The Sprouted Blues Tortilla chips are a combination of brown rice, lentils and quinoa and have an irresistible nutty flavor and hearty texture. Both flavors are certified gluten free. And both flavors are delicious.
The WINNER of the Muy Bueno Cookbook Spotlight and Cook-Off giveaway is
LARRY at BIG DUDE’S ECLECTIC RAMBLINGS
THIS GIVEAWAY IS NOW CLOSED. THANK YOU SO MUCH FOR LEAVING A COMMENT
THE WINNER OF THIS DELICIOUS GIVEAWAY IS RHONDA AT DINING ALONE. CONGRATS RHONDA.
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