We've all been there: stuck with a pot of leftover beans, and out of ideas. Luckily, Food Orleans has come to the rescue with a hearty breakfast that upcycles the languishing legume.
The beantime is, I've decided, that stretch of days after making a giant pot of red beans during which this debate is always on your mind: Do I freeze them? Keep eating bowls of beans and rice? Or think of some interesting things to do with them? Usually, in our house, we freeze a portion and keep eating red beans at every meal, in some form. Burritos made from red beans, rice, and cheese, or a quesadilla with red beans, cilantro, and pepper jack are two common things we use them for, but huevos rancheros is undoubtedly my favorite. Plus you can eat it any old time of day! It's a super-easy dish to make, and I've got a couple lil' twists to share.
First, turn your red beans into "refried" beans: place them in a wide-mouthed pot or skillet, and let them simmer away, uncovered, for about 10 minutes. They'll thicken up considerably; you can also mash them a bit in the pan for more of a refried-bean texture. If you don't have leftover beans, just heat up a can of refried beans or regular beans (season them well) that you mash into a paste.
Red beans and rice is a dish that is native to Louisiana. Traditionally it's enjoyed on Mondays because it's a one-pot meal that makes use of leftovers from Sunday's family dinner. The important thing to remember is that the beans must be soaked overnight, therefore a little planning is involved when making it. 