What are your favorite breakfast foods?

Your first instinct probably isn’t to say “beans.” But don’t write beans off as just a dinner-time food. They’re actually versatile enough to use in the morning and for lunches, too. You can add beans into breakfast burritos for an extra serving of protein or fold them into an omelet with shredded cheese and chopped vegetables. Served alongside a fried egg and hash browns, seasoned beans fit right into a savory breakfast that will keep you energized all morning. Adding fully cooked beans to a lunchtime salad or quick soup gives you an extra serving of protein and help curb afternoon hunger pangs.

This stove top pinto bean recipe is a sweet and spicy dish you can serve any time of day. They make a great side to a huevos rancheros breakfast or for taco night. They’re full of Mexican flavors with a sweet and spicy sauce full of complex flavors. A jalapeno simmered with the beans gives them a spiciness without overpowering the other flavors in the sauce. Chipotle chili powder adds a smoky flavor and another level of heat. Instead of using powdered cumin and coriander for seasoning, toast them in a hot dry pan before crushing them to release their full flavor. Brown sugar balances out the spiciness in the sauce and a drizzle of molasses before serving adds a bittersweet flavor. Try out this recipe for beans the next time you’d make baked beans or want to serve a creative brunch.

spicy pinto beans

Sweet and Spicy Pinto Beans

Ingredients

  • 1 48 oz jar Randall Pinto Beans, not drained
  • 2 tbsp olive oil
  • 6 cloves garlic, minced
  • 2 tbsp tomato paste
  • 2 tsp cumin seeds
  • 2 tsp coriander seeds
  • 2 tsp dried oregano
  • 1 dried bay leaf
  • 1 tbsp chipotle chili powder
  • 2 tsp fresh ground pepper
  • 1 tbsp brown sugar
  • 1/2 jalapeno pepper, seeded but not chopped
  • molasses for garnish

Instructions

  1. In a dutch oven over high heat, toast cumin and coriander seeds until fragrant. Remove the seeds from the dutch oven and crush to release their oils and set aside. 
  2. Heat the olive oil over medium heat until shimmering then add the garlic and sauté until golden brown, being careful not to let the garlic burn.  
  3. Add tomato paste and cook for 5 minutes or until the oil begins to separate from the tomato garlic mixture, stirring frequently. You might have to add small amounts of water, a tablespoon at a time to prevent scorching. 
  4. Add the beans jalapeño half and brown sugar and bring the mixture to a boil. Reduce heat to simmer and cook for an additional 1/2 hour or longer, stirring the beans occasionally. If you feel the beans are becoming too thick, just cover the pot and continue to cook over the lowest possible heat.
  5. Garnish with molasses just before serving.
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Summertime is the perfect time to try this tasty recipe featuring Randall Beans Pinto Beans.

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