Thank you US Dry Bean Council for sponsoring this post.” Join me to celebrate World Pulses Day with U.S. Beans!”!
Without a doubt, becoming a mother has changed me in many different aspects. For one thing, I cherish culture and traditions more than ever before. Fortunately and unfortunately, I live out of my home country. That’s why, I do my best to include as much of my culture into everyday life. I’ve found that cooking is one of the easiest ways to include as much of Mexico into our daily lives in California. For one thing, Camilla, my toddler, absolutely loves to eat! By now, I’ve learned that elaborate meals are the way to go with her. As you can imagine, I don’t always have the time to prepare the dishes she loves the most. That’s why, I tend to opt for dishes that will last me a few meals and are rich in protein. For instance, beans have become a go to as they can be served as enmoladas, bean and cheese burritos, and charro beans, which is today’s recipe. Most importantly, eating beans can help manage sugar levels, increase energy, and even help prevent certain cancers.
World Pulses Day is an opportunity to share the nutritional benefits of pulses as part of the sustainable food production, with the aim of optimizing food security and nutrition. Without a doubt, beans are good for people and the planet! A powerful superfood while also playing a critical role in sustainable food production and the US Dry Bean Council is able to see that.
Charro Bean Recipe
- 15 oz of pinto beans
- Kosher salt to the taste
- 4 slices of diced bacon
- 1/2 cup of diced onion
- 1 Tablespoon of minced garlic
- 1 Can of diced fire roasted tomatoes
- 16 oz of chicken stock
- Fresh chopped cilantro to garnish
- Heat bacon in a pan over a light-medium heat while stirring constantly.
- Once bacon starts to brown around the edges, remove from the pan and chop into quarter size pieces.
- In a saucepan on medium heat, add the diced bacon, onions, and jalapeño. Don’t forget to stir until everything has softened.
- Continue, by adding garlic and stir for about a minute.
- Add the tomatoes, and continue stirring until the consistency of the mixture is thick and begins to sizzle.
- Next, add the beans, stocks, and kosher salt to the saucepan.
- Now, boil over medium-high heat and cook until the beans are tender. Continue to stir occasionally until the beans are completely soft and the consistency has become creamy rather than watery.
- Lastly, season to the taste with salt.
- Voila, you’re ready to serve!
All things considered, finding opportunities to incorporate my culture and traditions into everyday life will remain a priority. Camilla is only eighteen months old and I can see that she enjoys many aspects of what it means to grow up in a Mexican household. For one thing, she loves traditional dishes as much as her mami! It will remain a priority of mine to continue finding recipes that are easy and traditional as my daughter loves a good dish! Is she a picky eater? Yes, but because she wants dishes that are far more elaborate than the average.