Easy Refried Pinto Beans

Easy Refried Pinto Beans

1 lbs dried pinto beans (soak overnight, drain the water or rinse beans the day of making them)

1 medium onion diced

1 jalapeno sliced with seeds

2 Tbls chopped garlic

3 tsp salt

2 tsp pepper

1 tsp cumin

4 cups water

4 cups chicken broth (or veggie broth)

additional water if it gets dry

Add everything to a roaster oven 6 Qt.  Cook between 300-350 for 3-4 hours until beans are soft. Stir occasionally.  Add additional water if it gets too dry. 

When beans are tender:

Drain liquid, blend everything with an immersion blender. Keep the bean juice incase you have to add more to thin the beans out.  enjoy.

If you don't have a roaster oven, use a crockpot on high for 8 hours.

Or use a pressure cooker for 1 hour.  

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This is the roaster oven I use to make these beans.  

These beans are easy to freeze.  Just add a little water to loosen them up so they don't dry out.  

Mexican Ground Beef

Mexican Ground Beef

2 lbs ground hamburger, raw

1 tsp salt

1 tsp pepper

1 tsp chili powder

2 tsp cumin

1 tsp garlic powder

1 tsp onion powder

1 tsp ground chipotle pepper

1 tsp paprika

1 can beef consume, campbell's or beef stock

1 can water

Add all ingredients in a pot, (yes even the raw hamburger), boil then reduce to medium heat for 1 hour.  

Stirring occasionally.  

When cooked, break up large pieces.

Drain liquid and enjoy the meat.  

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Roasted Red Pepper Soup

Red peppers are loaded 2 times more than an orange in Vitamin C.  They also are packed with antioxidants.  So make this soup during the cold season and see if it helps reduce your cold.  

2 medium red peppers

1 Tbls olive oil

3/4 cup chopped onion

1 tsp salt and pepper each

1 tsp minced garlic

2 cups vegetable broth

2 Tbls tapioca or potato starch (I used corn starch)

13.66 oz Thai coconut milk (unsweetened)

1/2 tsp cayenne pepper

1//4 tsp ground mustard

1/8-1/4 tsp red pepper flakes up to 1 tsp

pinch of ginger

Roast the red peppers in a 475 degree oven for 20 mins total. Turn the pepper after 10 mins.

Broil the peppers for 2-3 mins.

Remove from the oven, place peppers in a zip lock bag until cooled off.

Remove the skin and seeds from the pepper. set aside.

In a large soup pot, add olive oil, onions, salt and pepper.  Sauté until soft. 

Add garlic for a few seconds- don't burn

add vegetable stock and corn starch, mix until smooth.

add coconut milk and spices.

add in red peppers

blend with an immersion blender (or a blender. )

bring to a boil, reduce heat and simmer for 10 mins. 

makes a small batch about 3 small containers.

Double the recipe.

Enjoy!

PRINTABLE RECIPE