Congratulations again to Sarah, who won our bean recipe contest! You got to see her winning recipe on Monday, and today I get to share our family favorite. This is actually one of our favorite crock-pot meals, but I couldn’t tell you about it when we did our week on crock-pot meals because it’s also my stand-by for a cheaper, bean-based dinner. And, like my other crock-pot stand-bys, it’s mexican. Surprise, surprise.
This is our take on a cheap Chipotle dinner. It’s cilantro-lime rice, topped with Mexican pinto beans. For the pinto beans, I originally started with this recipe from allrecipes, but I have modified it to suit our family’s tastes. Here’s how it looks for us now:
3 cups dried pinto beans
1 diced onion
1 head of garlic, minced
1 jalapeno pepper, minced (usually I leave out the seeds so the kids can eat it)
3 tsp. salt
2 (generous) Tbsp. cumin
8-9 cups water
Throw everything in the crockpot, and cook on low for 8 hours. I do not mash the beans when they’re finished, as the recipe suggests. Instead, we use a slotted spoon to serve them over rice.
For the cilantro-lime rice, I cook a batch of rice in my amazing rice cooker, and when it’s finished, I add a little bit of oil, juice from a lemon or lime (or straight from the bottle of lemon-juice), a generous portion of salt, and chopped cilantro.
To make this dinner seem a little more appealing than your average rice-n-beans, we add a lot of toppings. We usually have cheese, sour cream, diced onion, cilantro, tomatoes, and salsa. If we’re feeling super fancy (or they’re on sale!), we add olives or guacamole.
Three cheers for healthy, cheap eating!
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