Barracho beans on toast for breakfast, lunch or dinner on Meatless Monday
No one's saying you have to go meatless just because it's Monday -- but as incentive to join the growing movement, every week we're offering an animal-free recipe.
This recipes blends two cuisine styles for the best of both worlds: We're taking the English tradition of eating baked beans on toast and replacing the baked beans with a recipe from south of the border -- drunken beans, aka barracho beans (recipe adapted from Moosewood New Classics). It's a non-traditional take on a Brit breakfast or snack that can be enjoyed at any hour of the day.
You will need:
2 tablespoons olive oil
4 garlic cloves
Sprinkle of salt
1 tablespoon cumin
1 bottle Mexican beer (we like Dos Equis: Lager Especial for lighter beans and Amber ale for heavier)
1 tablespoon brown sugar, packed
2 cans pinto beans
1 can chopped tomatoes
1-2 tablespoons chipotle adobo sauce (sauce from a can of chipotle peppers in adobo sauce)
1 tablespoon tamari or soy sauce
2 slices bread per diner
Block of vegan cheese or slices of regular cheese
1. Heat the oil in a large skillet.
2. Peel the cloves of garlic.
3. Finely chop the onion.