Breakfast Tostada

I came up with this breakfast idea the day before I needed it, and I’m a little ashamed to admit ¬†that I was pretty excited about it. Is it bad to get excited about breakfast the afternoon before you get to eat it? These pinto beans and this pico de gallo were about ready to be tossed out – what a waste! Corn tortillas are a must for these, and form the crispy base of this filling breakfast. Once the tortillas were nicely browned, I prepared the sunny side up eggs. While those were cooking I warmed up the beans (topped with lots of Monterey jack cheese) in the microwave. At this point, my stomach was really talking to me! Place your corn tortillas on the bottom of the plate, top with the warmed beans, place the perfectly cooked (nice and runny) eggs on top and spoon pico on top! It was so good ūüôā I wish I had more beans in my fridge, because I would have eaten it again for lunch – seriously! Thanks for reading ūüôā

PW’s Spicy Beans

My sister visited this summer – and while that was awesome, she made it even more memorable by making these amazing beans! This will forever be my go-to recipe for pinto beans and the whole family enjoys them – so much that I made them three times in one month. Don’t let the “spicy” deter you, these are easily modified. Two teaspoons of pepper is too much for our palettes, so I only add 1 or 1 1/2 teaspoons. Thanks for reading, enjoy!

Spicy Beans – adapted from The Pioneer Woman

  • 4 cups¬†Dry Pinto Beans
  • 1 whole¬†Ham Hock
  • 2 quarts of water (this is the perfect amount for me)
  • 1 whole¬†Onion, Diced
  • 4 cloves¬†Garlic, Minced
  • 2 whole¬†Jalapenos, Sliced
  • 2 teaspoons¬†Salt, More To Taste
  • 2 Tablespoons¬†Chili Powder
  • 1 – 1 1/2 ¬†teaspoons¬†Black Pepper

Directions –

Sort through the beans, making sure to pick out all the weird looking and broken beans and rocks. Dump the sorted beans in a large colander and rinse thoroughly with cold water.

Place beans in a stock pot with the ham hock and cover with water by 2 inches. Bring to a boil, then reduce to a simmer. Cover the pot and simmer for 2 hours, checking occasionally to make sure the water level is fine. Add more water as needed.

Then throw in diced onion, red bell pepper, garlic and jalapeno. Cover and continue cooking for another hour or two, remembering to check the water level.

Add salt, chili powder (if desired) and pepper, then cover and cook for another 20 to 30 minutes, or until beans are lovely and tender.