(does the pic help or hinder?)
It seems like the world is getting into being more prepared. The other day I bought a 25 pound bag of pinto beans for around $10 at Costco. I got home and wondered what I was thinking because I have never cooked beans from scratch. Guess what....EASY! I found this recipe at Sisters Dish. It is so easy! Once again this saves me a ton of time. I make a big crockpot of these the first of the week and they are great as a side for fish tacos, a quick dinner or lunch of bean burritos, or for the start of easy hearty bean soup (see below). I figure the whole pot is about $1 so it is a great deal (please note I always buy my seasonings at Smiths in bulk for pennies).
SMASHED BEANS
It seems like the world is getting into being more prepared. The other day I bought a 25 pound bag of pinto beans for around $10 at Costco. I got home and wondered what I was thinking because I have never cooked beans from scratch. Guess what....EASY! I found this recipe at Sisters Dish. It is so easy! Once again this saves me a ton of time. I make a big crockpot of these the first of the week and they are great as a side for fish tacos, a quick dinner or lunch of bean burritos, or for the start of easy hearty bean soup (see below). I figure the whole pot is about $1 so it is a great deal (please note I always buy my seasonings at Smiths in bulk for pennies).
SMASHED BEANS
I rinse and soak 3 cups of beans for ~ an hour or longer(depending on how much time I have-I DO THEM OVERNIGHT). Then I rinse them again (IMPORTANT TO MAKE THEM NOT GASSY), put them in the crock pot with 3 T bacon grease ( I LEAVE THIS OUT)and cover them with 3 inches of water. If I need to add more water later in the day, I bring it to a boil in the microwave before adding it to the crock pot. I cook the beans on high for 5-6 hours (I DID THEM FOR 8-10), or until I can easily smash one of the beans between my finger and the countertop...make sense?:)
MY MOM'S TIP IS TO SCOOP OFF THE FOAM SEVERAL TIMES WHILE COOKING. THIS TIP MAKES THEM MUCH EASIER ON THE DIGESTION.When the beans have about 1/2 hour left to cook I add the following: 5 jalapeno rings(from the jar, you could use fresh jalapeno), 1/2 T seasoning salt, 1/2 T garlic salt, 1/2 t onion powder, 1/2 t cumin and 1 T chili powder. After that cooks for about 1/2 hour, I scoop out the beans with a slotted spoon to the food processor and puree with ~ 1 cup of cheese. I add liquid from the beans as I puree until I get my desired consistency.
Hearty Fiesta Bean Soup Ingredients:1 (15 oz) can chicken or vegetable broth (I used chicken) 1 (16 oz) can fat-free refried beans 1 (15 oz) can black beans, drained and rinsed 1 (15.25 oz) can corn, drained and rinsed 1 (10 oz) can tomatoes & chilies, like RO*TEL (I used the 15 oz generic brand petite diced tomatoes with green chilies)Directions: Put the broth and refried beans into a soup pot and heat, while whisking together, until the beans have incorporated fully into the broth.Add the rest of the ingredients and heat, while stirring until the soup is boiling.Serve with cilantro, cheese, sour cream and a couple dashes of Tabasco.
MY MOM'S TIP IS TO SCOOP OFF THE FOAM SEVERAL TIMES WHILE COOKING. THIS TIP MAKES THEM MUCH EASIER ON THE DIGESTION.When the beans have about 1/2 hour left to cook I add the following: 5 jalapeno rings(from the jar, you could use fresh jalapeno), 1/2 T seasoning salt, 1/2 T garlic salt, 1/2 t onion powder, 1/2 t cumin and 1 T chili powder. After that cooks for about 1/2 hour, I scoop out the beans with a slotted spoon to the food processor and puree with ~ 1 cup of cheese. I add liquid from the beans as I puree until I get my desired consistency.
Hearty Fiesta Bean Soup Ingredients:1 (15 oz) can chicken or vegetable broth (I used chicken) 1 (16 oz) can fat-free refried beans 1 (15 oz) can black beans, drained and rinsed 1 (15.25 oz) can corn, drained and rinsed 1 (10 oz) can tomatoes & chilies, like RO*TEL (I used the 15 oz generic brand petite diced tomatoes with green chilies)Directions: Put the broth and refried beans into a soup pot and heat, while whisking together, until the beans have incorporated fully into the broth.Add the rest of the ingredients and heat, while stirring until the soup is boiling.Serve with cilantro, cheese, sour cream and a couple dashes of Tabasco.
9 comments:
Sounds yummy! Wonder, though, could that seasoning combo for the refried beans also be taco seasoning instead of all those ingredients? Hm, just curious. Thanks for all the tips! VERY helpful!
I don't think so on the taco seasoning. You try it out Lisa and check back with us :)
P.S. These remind me of taco shop beans without all the fat.
Dried beans! How I remember those. My kids got very sick of those, I can tell you. They did love the kidney beans though. I always cooked my kidney beans from dry for my Veggie chili. Still a favorite. Cyndi loves to cook garbanzo beans from the dry state. Really good if you like hummus or chickpea salads. Much better than canned.
So did Deja pick that up from the Paris street and send it to you on the nice, white plate?
Seriously, a good idea to make your own, weekly batch of beans.
... and the house always smells so good while they are cooking. Seriously --I love that crockpot simmering beans smell. The soup looks really good too. I'm printing it out.
Mmmmm. I will make the beans and the soup when I get home. Good idea to make a big batch.
I think the idea of using dry beans has intimidated me - so thank you for the idea's and help. Beans are so good for you & my little guy loves them. I am going to try it!
Grains and beans and greens--the sure fire formula for health. Glad you are getting into the beans. Beans are easy to cook. If they take too long, it just means they are too old.
Yummy I might have to try it out!
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