I was born a third-generation Southern Californian. While I don’t have any legitimate Mexican heritage, I come from a proud line of bean lovers. Our family favorite, of course, is the pinto bean. Slow simmered and left whole in a thick broth, or crushed up and fried to a dark brown color, there’s nothing better served with breakfast, lunch, or dinner!
I have tried many a recipe, searching for the perfect way to recreate the south-of-the-border favorite, while maintaining some level of modesty where calories and fat content are concerned. Here’s what I’ve come up with. If you’re like me, you won’t be able to resist sneaking a bowlful of whole beans before crushing up the rest of the pot.
Try these in my beans & eggs recipe!