Friday, May 20, 2011

and more beans

Growing up with rice and beans, I did not enjoy them.
We're talking about rice and beans 5 days a week with a break on the weekends when my father would make pasta taste like heaven.
Now as a mom, I appreciate the goodness of this lovely protein.
You can have it with your rice, quinoa or rolled up in a tortilla.
This article from Web M.D. pretty much sums it all up
It is the perfect food for your budget and when you are stepping away from the rotting carcasses. Too much?

Last night I soaked 1 lb. of pinto beans.
It's cooking for the day in my 6 qt crock pot for a weekend of doing nothing but lazying around sans kids.

Southwest Beans
1 recipe (see last post entitled "basic beans...")
1 4 oz can drained chopped green chiles
1 tsp ground cumin
1 tsp paprika

Drain the cooking liquid from the beans, then stir in the chiles, cumino, paprika, and season with adobo.
reduce the heat to low and cover for 30 minutes.
add some water or vegetable stock if you prefer and saucier consistency.



Maria said...

forgot to mention. This is a recipe from the Fresh From the Vegetarian Slow Cooker by Robin Robertson

DoubleProzacLatte said...


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