I’ve been traveling more than normal for work lately, and the change in my regular routine as well as the food has, at times, been hard on my health goals. It’s almost impossible to eat in a healthy manner while traveling. However, the other day, I hit upon a solution. A bowl of southern beans.
You may be wondering: “What the heck?” I’ll explain — I grew up on the Southern U.S., and a staple of our diet was pinto beans. Today, I’d liken it to how most meals in Asia seem to be accompanied by rice. It was served at most meals, and there was generally a pot sitting in the refrigerator. If we wanted a snack, we could go get a bowl and have that for a healthy low calorie snack. Filling and (to me at least), tastes great. I didn’t realize it at the time, but legumes in general are among the healthiest foods on the planet. Loaded with protein and fiber.
Crock Pot Pinto Beans
When I lived in Pittsburgh, most of the folks I met were shocked to hear that I liked beans. When we talked about it, they complained that beans were crunchy and didn’t like them on their salads. That was foreign to me. I had never had beans on salad. What I discovered was a huge difference between how beans are prepared in the northeast U.S. vs. the recipe for southern beans. In the South, beans are cooked to a softer consistency and served as a soup. One day, I made some crock pot pinto beans, and served them up to some friends, with corn bread and baked ham. Much to their surprise, they like them!
Making crock pot pinto beans is very straightforward. Soak the dry beans in a water overnight to soften the insoluble material. When morning arrives, drain off the water, and replenish. Turn the crock pot on low, cover the beans, and let them cook slowly all day. Beans are usually garnished with cooked ham, or for more serious southerner’s, ham hock. The most important thing is to make sure there’s enough water so they don’t dry out.
Back to the subject at hand. The last few times I’ve been traveling for work I’ve stopped at a Cracker Barrel and gotten a bowl of beans as my meal. It has worked as a way to limit my food intake, while giving me something that I enjoy eating while provides a wealth of fiber and protein.
I grew up in the Shenandoah Valley of Virginia and my family was the first to settle here (1730). I have eaten brown beans with fat back all my life. My favorite meal growing up was brown beans, cole slaw, and either rolls or corn bread! Until recently “LUCKS” sold October beans in fat back which was a fair approximation of the taste. They have stopped selling this, a true loss as their Pinto beans are not close. I grew up eating creecy greens, rice, and a true vegetarian regimen when the garden was ripe. I may be country but legumes are still a favorite and who would have guessed are good for you!