Frijoles Borracho (Drunken Beans)

This recipe didn't start out with my yen for a bowl of beans. Oh, no. It started with a hunger for my newly discovered favorite thing. Amish Butter. A 2# hand-rolled log of this butter - not made by the Amish - but made in Amish Country, will set you back about $8, but it is so totally worth it. If you can find it in your area, you must give it a try!

Roasted Garbanzo Beans

I've seen many recipe variations for Roasted Garbanzo Beans (aka Chickpeas) and have come to the astute observation that you can roast these bumpy little beans with whatever flavors you like -- be it spicy, smoky or simply with only salt and pepper. 

I saw these today on Beth's blog, Rhubarb and Venison. Beth roasted her chickpeas simply, with only the addition of salt, pepper, and smoked paprika (which is what piqued my interest!), so after way too long of telling myself I was going to make these someday, I decided that today should be the day.

Cumin has become one of my favorite spices lately so I knew I would use some of it and another of my favorites - smoked paprika.


While perusing my spice cabinet, I saw other flavor combinations that might be good on the garbanzo beans. How about garlic and sea salt; or cayenne, cumin and black pepper? I like the sound of red pepper flakes, garlic, and dried parsley! I'd like to try some pre-mixed seasonings I have, too, like the container labeled 'pizza seasoning', or maybe just sprinkle the beans with some Old Bay seasoning. And for a sweet treat, how about using Pumpkin Pie Spice and brown sugar... that sounds good to me! 


These little beans are a delicious snack. I hope you'll give them a try with your favorite seasonings - let your imagination be your guide!  

Roasted Garbanzo Beans

1-15 oz. can garbanzo beans

2 T olive oil

2 tsp cumin

1 tsp garlic powder

1/2 tsp smoked paprika

1/2 tsp sea salt

1/2 black pepper

Preheat oven to 400° F. Rinse and drain beans in a colander. Whisk all dry ingredients. Pour olive oil into a bowl and stir in dry ingredients, mixing well. Add garbanzo beans and toss to coat. Pour beans onto a baking sheet that has been sprayed with non-stick spray. Roast until beans are crispy and golden, about 30 minutes, giving the pan a shake every 10 minutes.

Beans

We all know that beans are good for us.  Rich in protein (6-7 grams per half-cup serving), high in fiber (one half-cup serving gives you about 25% daily fiber) and inexpensive! Besides being nutritious, they are versatile.  You can boil them, bake them, fry them; put them in soups, stews, chili and salads; serve them with meat or have a vegetarian dish!

Rancho Gordo is a company that sells heirloom beans.  I’ve heard of heirloom beans, heirloom tomatoes, heirloom seeds… but really, what does that mean?  As it turns out, an heirloom is tough to define.  Some say it must have been passed down through the generations and that a particular variety must be grown for at least 50 years before it can be called heirloom.

What is constant in what is deemed heirloom is that it is “non-hybrid”… they are pure and aren’t a mixture of two varieties.  To be called an heirloom, the plants must be open-pollinated, which means the seeds were pollinated by wind or insect rather than by humans.

Rancho Gordo is a company in Napa, California that grows heirloom beans.  I ordered some because I’ve read other bloggers rave about them and we've been eating lots of soups and stews this winter.  

I guess you could say I wanted on the bean wagon!  

I ordered a pound each of Yellow Indian Woman Beans, Santa Maria Pinquito Beans, CranberryBeans and Red Quinoa.

I ordered the Yellow Indian Woman beans just because I liked the name and decided to try those first.

I've been trying to cook smaller portions of food so we don't have as many leftovers to contend with, so after soaking a half-pound of beans overnight, I sauteed some green bell pepper, onions and garlic in olive oil.  I added the drained beans, a smoked ham hock and covered it all with water.

I brought it to a boil then simmered it for about 4 hours.  I removed the ham hock and took the meat out of it.  You don't get a lot of meat from a ham hock, but what you do get is delicious!  I added just the meat back to the beans and simmered for another half-hour.

These beans are beautiful in the package and they're beautiful when you plate them.  I squashed a few beans while I was stirring them, but the majority were whole and plump and full of goodness.

I think there's a big difference between Rancho Gordo beans and the generic pinto bean you find on the grocery store shelf.  I can't wait to try the others and look for some heirloom seeds for our vegetable garden this summer!