Someone asked about how I make our bean bowls, so I thought I’d share. Lately we have been eating these one night per week and we all seem to love them. This meal is so simple and quick that it’s hardly a recipe, but I’ll share it anyways.
Bean Bowls
I use this recipe for cooking the beans. I rotate pinto beans and black beans for a bit of variety. I love doing them in the slow cooker since they don’t scorch and at the end of the day I just have to prepare the condiments.
To serve: ladle beans into bowls, leaving enough room for any of the following toppings:
- Grated cheese
- Salsa
- Tomatoes with garlic
- Chopped onions or scallions
- Tortilla chips
- Cooked and seasoned ground beef
- Sour cream
- Jalapeno spread
- Chopped fresh cilantro
Part of a recipe swap.
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I think these sound great. I’m going to have to include them on my list of recipes to try. That jalapeno spread sounds great too. Thanks so much for sharing! Have a good week.
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I love beans, but my husband is such a carnivore, it’s hard to convince him on something like this. Unless it had tons of meat too.
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[...] the beans are warmed. We like to eat salsa and lettuce with these. Other bean options could include bean bowls or [...]
The link to the bean recipe is out of action. Do you have a copy of this recipe on hand, by any chance?
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Beth – I take about 4 cups of dry beans and soak them for about 24 hours. Then in the morning I drain them, rinse them and place them in a 4-6 qt. slow cooker. I then add about a tablespoon of cumin, a couple of cloves of garlic (or dried), at least a tablespoon of sea salt and a few jalapeno slices or some red pepper for heat. Cook on high for 6-8 hours. Taste for seasoning and add salt if needed.
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