Put 1 pound pinto beans into a bowl. Cover with water and let soak overnight. OR you can do the quick soak method. Put beans in pot, bring to boil. Then boil 3 minutes. Take off heat. Let them soak 2 hours. If you don't soak them, you will have more gas. And, the beans will be mealy and less creamy. I have done it all three ways. No soak takes all day in a crockpot. They are good, but just not AS good as soaking.
Pour off soak water. Put beans in crockpot or pot on stove. Add water about double the amount of beans. Add 1 1/2-2 teaspoons cumin, 1 small onion, a couple cloves garlic.
Cook until beans are soft, usually a couple hours. You may have to add more water as they cook, especially with the no-soak.
When they are done, pour the beans and most of water into a frying pan with bacon grease in the bottom. (a few table spoons) Mash beans up and stir in GREEZE. Add salt to taste. Serve with hot sauce and cheese on them or dip chips in them with salsa. One of our favorite is fried bean and cheese burritos. (add salsa to beans and put them and cheese on flour tortilla. Roll up and deep fry or put some oil in a frying pan! Serve with tomatoes, sour cream and lettuce)
Friday, July 26, 2013
Berry Quinoa Salad
1 1/2 cups quinoa, rinsed
3 cups water
Bring water to boil, add quinoa. Bring back to boil, turn down heat and simmer til water is absorbed, about 15 minutes. (give or take) Pour into salad bowl. Cool.
Add to quinoa: (these amounts are all to taste)
6 oz diced dried apricots
1/3 cup slivered almonds, toasted
1/2-3/4 cup dried cherries
1/3 cup dried blueberries
1/2 cup craisins
1/2 cup dried currants
Raspberry vinaigrette (I like Gerard's)
2 tsp honey (or more) use this to make a little sweeter
3/4 tsp cinnamon
a little water to thin out a little
Mix all together. Refrigerate to blend flavors.
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