"Carnitas" Beans
/1 1/2 cups pinto beans, soaked for 4+ hours OR 2 14oz cans of pinto beans
Optional: 4 oz maples chicken sausage or 1-2 pieces of bacon sautéed until cooked + 1 tsp honey OR vegan sausage or bacon + 1 tsp agave
2 onions, diced
2-4 cloves garlic, crushed OR 1/2 tsp garlic powder
1 tsp cumin, 1/2 tsp dried oregano, 1/2 tsp coriander, 1/4 tsp cinnamon, (optional), 2 bay leaves, 1/2 - 1 tsp salt
4 cups stock (your choice)
Directions:
- In a large (10-12 inch) sauté pan, caramelize the onions over medium heat, until brown, only stirring every several minutes. You may need to add a little water as they caramelize to keep them from drying out. Add the sausage(s) with the onions and allow them to brown (and cook if they are raw). If you are cooking bacon, cook it in a separate pan so that the fat can be discarded or saved for another purpose (you may add some of it to the beans if you wish).
- Once the onions are cooked, add the garlic, and allow it to sauté for about one minute.
- Add the rest of the ingredients, and bring it to a simmer until the beans are soft (easily squished between your tongue and roof of mouth). This recipe is best the next day after the ingredient have had a chance to fully incorporate.
This dish can be served with rice, tacos, nachos, or just enjoyed on its own.
