I have had a can of pinto beans sitting in my pantry. In true apartment-living style, my pantry is a large cabinet above my microwave, but “pantry” sounds much nicer, though, upon further reflection, I am not sure that a sentence about a can of beans really merits much dressing up. Anyway, I have had this can for a while and while I appreciate the taste of slow cooked dried beans, I do not have the time. Apparently, I also did not have the time for this poor can of beans – until now!
The morning was so cold we had actual frost on the ground and on our cars. This might be the only week this year where the temperatures flirt with zero, so I figured I better take advantage of the fact with a warm-all-over comfort food. While the gastronomic after-effects of beans might disqualify them from comfort-food-status, their cheapness, availability, and delicious earthy taste keep them securely on that list.
With the beans part taken care of, my mind wandered (as it so often does, if you cannot tell from my abuse of parenthetical statements) onto finer things, like chipotle sausage (I buy the fake variety, but I won’t say a word if you prefer to go whole hog on this one) and onions. Onions, for all their stinkiness, are by far one of my favorite things to throw into cold weather eats. According to some folktales, onions are aphrodisiacs, but I can only imagine that being true after a healthy dose of breath mints. In any event, the whole meal that I cooked up ended up being extremely stinky and yet very delicious.
What you need:
- Two cans of pinto beans
- 1 cup of rice
- 2 cups of veggie broth
- 1 white onion chopped fine
- 2 cloves of garlic chopped fine
- 1 bunch of scallions (I wasn’t kidding about my dedication to the onion family)
- 3 stalks of celery chopped REAL fine
- Sausage/fake sausage (use however much you like and whatever type you like, though personally, I liked the chipotle choice I made)
- Chili type spices (paprika, cumin, peppers, etc.)
- Olive oil
Prepare the rice in the veggie broth. In a pan, fry up the onion in the olive oil on medium heat until translucent. Add the celery, stirring occasionally to prevent burning. When using fake sausage, add it in literally whenever since you are only responsible for getting that stuff warmed up. I have no idea what to do with real sausage – that’s on you. Add the spices and beans next. I throw the garlic and scallions on last because they don’t need to cook for too long. When it is smelling good and looking cooked, take it off the heat and ladle an appropriate amount onto rice. Enjoy!