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I have been trying and trying to make a refried beans that I like…being vegetarian it has been a challenge.

Right now this one is my favorite, and it is easy!

1 pound dried black beans or dried pinto beans

2 TBSP minced garlic divided

1 medium tomato diced (optional)

2 TBSP cumin

1 TBSP chili powder

2 TBSP olive oil

salt to taste

  1. Place the beans in a large saucepan, and cover with an inch of water. Place over high heat, and bring to a boil. When the beans have come to a boil, drain, and return them to the same pot. Cover the beans with 2 inches of water, and stir in 1 tablespoon of garlic, the tomato, cumin, and chili powder. Bring to a boil over high heat, then reduce heat to low, and simmer until the beans are very soft, about 3 hours and 45 minutes, adding water as needed.
  2. Once the beans have cooked, mash them with the remaining tablespoon of garlic, the oil, and salt to taste; use additional water as needed to achieve desired consistency. Place over low heat for 30 minutes, stirring occasionally. Serve.

This recipe is from All Recipes and I have not had to tweak it at all (except I usually use black beans)

We’ve used in tacos, dips, and just out of a bowl.  I must say that will keep searching for the ‘perfect’ refried beans but if I never find it I will be very happy with this these!

Kim can also be found at the inadvertent farmer where she raises organic fruits, veggies, critter, kids, and…a camel!

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Yes I make it vegan but you don’t have too…but you could!

1 Large sweet onion chopped (you could use regular but my family likes sweet onions)

5+ cloves of garlic minced (I usually do 8 or so, but we loooove garlic!)

Enough olive oil to coat the bottom of a large stock pot that will cook the whole batch of chili

Saute in olive oil until the onions and garlic  have started to soften (5 minutes or so)

Add a quart of home canned tomatoes (or large 28 oz from store) don’t drain

Add 1/4 to 1/3 Cup of tomato paste (I need to learn to make this!)

Now here is where you can get experimental with spices…these are just approximations of what I add.

4 TBSP Chili Powder

1 TBSP Cumin (sometimes more)

2 tsp Oregeno

Fresh Ground Pepper to taste

Salt to taste depending on how ya like it!

3 Cups or so of Water or 1 1/2 Cups water and 1 1/2 Cups Homemade Vegetable broth

Bring this all to a boil, reduce and simmer until it starts to thicken 25 – 3o minutes

Then your gonna add…

2 Cups precooked or canned drained Kidney beans

2 Cups precooked or canned drained Black Beans

2 Cups precooked or canned drained Pinto Beans

Now you can use any combo of beans…they all rock…well except Lima Beans which I hate, but that is my issue not yours…

2 – 3 Cups corn (fresh or frozen…suppose canned would work too, but I don’t use canned corn so I’m guessing here)

Simmer another 20 minutes are so…until all the ingredients have all gotten nice and friendly with each other.  Adjust the seasonings to your liking.

Serve with fresh cornbread or with crumbled tortilla chips.  Or better yet pour it over hot brown rice…my oh my!

You won’t miss the meat…seriously you won’t!


Oh! I almost forgot to mention…this is outstanding with bell peppers chopped and cooked up with the onions and garlic but alas my family hates cooked peppers!  What’s with that???

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