This is for Kitty, who's hubby has been recently diagnosed with high cholesterol and swears he will now starve to death!! Also, she says he is on a bean kick these days LOL
Cinnamon Beans!
This is an old favorite in Jim's family. The original contains a lot of bacon, so I reworked it without the fat & bacon and was very surprised at how good the flavor still was. For those of you who are still allowed to eat bacon . . throw some in (directions at the end) . . the flavor combination is amazing.
I have also paired it Smoked Paprika Chicken . . . (I'm on a self discovery of what's new in the spice isle these days) . . . Smoked Spanish Paprika is world's apart from the regular Paprika or Hungarian Paprika that you have always used. . . . unbelievable aroma and taste!!!
So here goes (Kitty . . PAY ATTENTION!!)
First . . the Cinnamon Beans
You need: Get our your crock pot and a non-stick frying pan first
3 cans of pinto beans (any brand, I use WalMart generic)
2 cups of low sodium chicken broth 1 medium onion, chopped into small pieces
3 T. Olive Oil (more or less . . I tend to cook by the seat of my pants and not measure anything)
2 T. Roasted Saigon Cinnamon (available at WalMart) this has much more depth than regular cinnamon
Open the beans, drain and rinse them in a colander and toss into your crockpot (on High until crock warms, the turn down to Low)
Over Med High heat, put your olive oil into the fry pan and when it gets a shimmery look, throw in your chopped onions, turn heat down to Med and keep stirring them around until they are transparent (about 5 min)
Toss in the 2 Tablespoons of cinnamon onto top of the onions and stir around until onions are well coated and the smell begins to "bloom" . . about 30 seconds (heating your spices brings out the very best flavors).
Slowly stir 2 cups of Chicken Broth (for my vegan & veg friends . . use a dark beer . . it adds a wonderful taste to the beans)
Add about 1 tsp of pepper and salt (or you can salt later at the table if you are on a limited salt diet)
Bring this mix to a soft boil, stirring constantly and then pour on top of the beans in the crock pot . . give them a stir and let them mingle for a couple of hours . . . Mmmmm
For those that can have bacon . . chop up a half of dozen strips of a good smokey bacon and fry until not quite crisp . . stir into the beans right after the onion mix & cinnamon mix . . . Yummmy!!
Serve over fried potatoes or corn bread . . or side by side with the chicken recipe below.
Smoked Paprika Chicken
2 Boneless chicken boobies, diced into quarter sized chunks
3 T. Olive oil Chicken Broth
1 medium onion, diced
2 tsp. Smoked Spanish Paprika (don't be a cheap ass and use regular paprika . . just won't WORK!!)
Salt & Pepper
Ok, same routine as the beans
Heat the olive oil up in a pan, stir the onions until transparent (about 5 min)
Toss in the Smoked Paprika and stir until onions are well coated, about 30 seconds . . SMELL THAT?? Amazing isn't it?
Pour about a cup of chicken broth in the pan and make sure all the little bits of spices are well stirred into the mix.
Toss in the chicken chunks and stir to coat Continue cooking, stir chicken once in a while, until all the chicken is white and no longer transparent. About 3-4 minutes on med high.
Remove the chicken chunks from the mix (don't be slow . . things are cooking fast now) and whisk in a bit more broth to make a thin gravy.
Continue simmering until the sauce reduces and makes a thick sauce . . throw the chicken chunks back in and continue cooking for another min or so . . . until chicken is well coated and there hardly any liquid in the pan (don't overcook or your chicken will get tough)
Salt & pepper to taste
Easy as that!
You can pair the chicken side by side with the beans or mix together for a very tasty, unique Chicken Chili
p.s. . . Kitty, don't tell Robert that there is cinnamon in the beans until AFTER he eats it!!! (we both know how he is . . ROFL)
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