There's lots going on in this blog post today, so hold on tight! Hope you're feeling hungry!
My favorite easy meals to make are usually of the mexican variety. They're so simple since I usually have all the ingredients on hand. I cook a protein (chicken, beef in the slow cooker or ground turkey), top it with some black beans, chopped tomatoes, corn and avocado, throw on some salasa, sprinkle on the cheese and dinner is DONE!
Everyone knows that homemade always tastes much better than store bought, right? Well, I've never made my own beans before, so last week I decided to give it a try. Plus, beans are a great, hearty side dish filled with fiber, which will keep you full for longer.
We really liked these beans, so I'm planning to make them more often instead of the canned ones. Someone also suggested making them in the slow cooker too, which seems like a really time efficient way to cook these.
South-of-the-Border Beans Makes 6-8 servings
1 (16 ounce package) of dried pinto beans, soaked and drained
2 tbsp EVOO
1 large onion, chopped
4 cloves garlic, minced
1 large jalapeno chili with seeds, cut in half lengthwise
1 tbsp. dried oregano
1 tsp. cumin
1 32 oz carton chicken stock
1 tbsp. brown sugar
1 tsp. cider vinegar
In a large Dutch oven heat oil over medium high heat. Saute onions until soft, about 5 minutes. Stir in spices; saute 1 min. stir in stock plus 3 cups water and beans. Bring to a boil, reduce heat and simmer, covered for one hour. Discard chili. Stir in brown sugar, 1 tsp salt and vinegar. Simmer uncovered for 45-60 minutes or until beans are tender and liquid has thickened. Season with salt and pepper.
Beans may be refrigerated for up to 2 days.
To soak the beans: rinse and sort beans in a large pot. To 1lb. of beans add 6-8 cups cold water. Let stand overnight or at least 6 to 8 hours. Drain soak water and rinse before cooking.
And on the menu this week...
Turkey Taco Bowls
What's cookin' in your kitchen this week?