Barracho beans on toast for breakfast, lunch or dinner on Meatless Monday

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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 1 onion 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. Add the onion to the heated skillet with some salt. Press the garlic into the skillet. Saute over medium heat, stirring occasionally, for about six to ten minutes. While the onion is cooking, drain and rinse the two cans of pinto beans. This is what the onion will look like when it's ready. 4. Sprinkle cumin over the onion and cook for another minute or so. 5. Add the beans to the onions and stir in. Add the can of tomatoes, juice included. Pour in the beer. Add the adobo sauce. Add the brown sugar. Add the tamari or soy sauce. Stir everything together. Bring the mixture to a boil, then reduce heat to a slow simmer, cooking for about 20 minutes or so. 6. While the beans cook, slice the cheese. Preheat the griddle you'll be using to toast your bread -- or you can use a toaster. When a lot of the liquid around the beans has evaporated and the sauce is thick, it's time to start toasting your bread (turn off the beans to be safe). Place the bread on the griddle. Toast one side of the bread on the griddle. After the first side is getting toasty, flip over and get the other side. Place the thin slices of cheese on top of the hot toast. Add the hot beans to help the cheese melt faster. Serve up on a plate with a fork and knife. You can also use the barracho bean recipe to create a side dish for enchiladas or another main dish.

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Join the Westword community and help support independent local journalism in Denver.


Join the Westword community and help support independent local journalism in Denver.