Thursday, September 16, 2010

Meatless Fridays

This week's meal is very versatile. It can be used to make burritos, tacos, soup, nachos, or a meal by itself paired with some hot buttered cornbread! You can freeze half for a meal another night or assemble burritos and freeze for quick microwave snacks for the kids. Be sure to soak your beans a minimum of 8 hours with a tablespoon of vinegar to get rid of the phytic acid and gas causing enzymes!
This week's Meatless Friday meal is:

Crockpot Pinto Beans

1 onion, peeled and rough chopped
3 cups dry pinto beans, rinsed and soaked overnight with 1TBS vinegar
1 or 2 fresh jalapeno peppers, seeded and chopped
2 tablespoons minced garlic
5 teaspoons salt
2 teaspoons fresh ground black pepper
1 T. ground cumin
9 cups water

Place the onion, rinsed beans, jalapeno, garlic, salt, pepper, and cumin into a slow cooker. Pour in the water and stir to combine. Cook on high for 8 hours, adding more water as needed. Note: if more than 1 cup of water has evaporated during cooking, then the temperature is too high.
Once the beans have cooked, strain them, and reserve the liquid. Mash the beans with a potato masher, adding the reserved water as needed to attain desired consistency.

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