Broke-Ass Beans

Flexitarian


We are super broke right now. I'm talking down-to-change-with-no-income broke. One good thing to always have around is dried beans. I just happen to have about four pounds laying around. You know what that means? Time for beans!


I figured it out, if you already have all the dried spices, this meal would cost less than $10 if you had to buy the rest of the stuff, including olive oil. And unless you are feeding a literal army, it should feed a small family with leftovers for soup tomorrow.

Bean Spice Mix
(All ingredients are dried spices)
1 Tbsp Cilantro
1/2 Tbsp Parsley
1/2 Tbsp Ground White Pepper
1/2 Tbsp Sea Salt
1/2 Tbsp Cumin
1/2 Tbsp Chili Powder
1/3 tsp Basil
1/4 tsp Sage
1/4 tsp Ground Ginger
1/4 tsp Cayenne
1/4 tsp Tumeric
1/4 tsp Thyme


Pepper Mix
2 Jalapeno Peppers- Chopped or Minced (seeded or not)
1/2 Tbsp Chile Pequins (optional)
5 Cloves Garlic- Chopped or Minced
1 Tbsp Liquid Smoke
1 Tbsp Olive Oil or Butter


Broth
1 Sliced Onion
1 Ham Bone (optional)
1 1/2 to 2 lbs Dried Pinto Beans
1 Can HEB Brand Petite Diced Tomatoes- Either Chipotle or Green Chile flavor
Bullion Cubes, Vegetable broth, or whatever you use to make broth
Optional Not-So-Broke ingredient- 1 can of beer or a couple of shots of tequila. Substitute proportionate amount of water for beer.


Directions
Sort and rinse dried beans and either soak over night or do a "quick prime". To quick prime, add beans to boiling water and boil for 5 minutes, give or take. Once they start to float, set aside for an hour while you prep the rest of the ingredients.


Get all the ingredients for the spice mix together and mix. Set dry ingredients aside. 


Finely chop or mince the peppers from the pepper mix ingredients, or cheat and use a mini food processor with a splash of olive oil so your fingernails don't burn. Warm olive oil or butter in small pan and add peppers and liquid smoke. Saute until soft. Add garlic and a splash of water and cover. Once the garlic renders a bit, remove from heat and set aside.


Cut the onion in half and slice. Drain beans, add water to about 2 inches above beans, less if you are using veggie broth. Return to high heat and add broth ingredients, pepper mix, and bean spice mix. Boil rapidly for 20-30 minutes, then reduce heat and simmer (covered) for 2 hours, stirring and tasting broth occasionally. Serve when beans are soft. If you see water running low and you are not near the end of cook time, add some more water and taste. If the broth is bland, try adding bullion cubes, chili powder, or salt. The trick to these beans is a good, strong broth.