Taco-Style Beans

What's cheap, low fat, easy to prepare, with more protein than any animal product?  BEANS, of course!  Beans, beans, they're good for the heart... RIGHT?!  Right.  They are very good for us.

Here is a very easy recipe for beans that go really well on taco-salad, served as a side dish for any Mexican-style meal, or just over some brown rice with some fresh toppings!  This is a recipe in which all of the ingredients are for sure going to be in your pantry already, and it is very easy to prepare.  NOTHING intimidating here, folks!

Have yourself a happy bean holiday!  Yay!


Taco-Style Beans
Yield: a large crock-pot full

6 cups pinto beans, or a mixture of a few different kinds
1 medium onion, diced
10-12 large cloves of garlic, minced or pressed
1 TB taco seasoning
1 TB dried oregano
½ tsp cumin
1 tsp granulated garlic
1 TB sea salt, or to taste
½ a 15oz can tomato sauce
2 TB organic brown sugar, agave, or maple syrup

1.  Soak beans for 8 hours, drain, rinse, place in crock-pot and cook on low for 8 hours.
2.  In a large, hot, oiled skillet, place onion.  Sauté with a pinch of salt until translucent and almost caramelized.  Throw in garlic, taco seasoning, oregano, cumin, granulated garlic, and salt.  Sauté for a minute or two until everything smells fragrant.  Add tomato sauce (and a little water if it starts to stick). 
3.  Put beans in a colander after they are cooked, rinse them off really well.  Add them to a large pot.  Add seasoning sauté mixture, your sweetener of choice, and enough water to just cover the beans barely.  Bring beans to a simmer over medium heat, then reduce to low.  Let simmer for about 15-20 minutes.  Serve.