We love baseball at my house, so every night that there’s been a game on, we’ve planned our meals accordingly. Ultra simple and easy, something that can be eaten without thinking while sitting in front of the tv. Couch potato food, but we’re pretty dedicated to being at least slightly nutritious. . .
On Monday night, we had beans made in the crock pot, fried potatoes and muenster cheese-stuffed jalapenos wrapped in turkey bacon (baked in the oven at 375 for 20 minutes while Texas was trying to tie the game).
While the fried potatoes might not qualify as ultra-healthy, we fried them in canola oil, and what’s simpler in the world than chopping up potatoes and throwing them in hot oil with some chunks of onion?
You’re all probably great cooks out there who make a pot of beans weekly. But since the original intent of this blog was to pass along whatever minimal knowledge I have to my kids, I’m going to give the most basic of instructions: How To Cook a Delicious Pot of Beans
Step 1: Sort and wash your beans. I don’t care whether the package says they’re pre-cleaned. Spill out your pinto beans on the counter and sort them, placing any splits or shriveled beans in the trash pile. Same goes for rocks and dirt, but surely you know that. Sort until you have approx 2 cups of dry beans.
Scoop the good beans into the colander in your lap. Wash under running water.
Step 2: Soak overnight, or if you don’t have time for that, place the beans on a burner, cover amply with water and bring the water to a boil. Once the water has boiled, turn it off and let it sit for 1/2 hour to an hour. After that time is up, drain and wash your beans again. This supposedly cuts down on the gas factor. . .
If you have a pressure cooker, skip the waiting step and go right to cooking according to your cooker’s manual. We have a pressure cooker, but I like to cook my beans all day in the crock pot. Makes the house smell wonderful!
Step 3: Spice and cook. Place your boiled or soaked beans in a crock pot. Add fresh garlic (3 -4 cloves minimum) and some powdered chile – I prefer Chimayo red, but green chile flakes are nice too. You can add salt, but save that for the end – my grandma always said salting beans during cooking made them hard. So I’ve never trusted the salt until the beans are soft.
For this pot I crumbled up a couple of links of Logan FFA jalapeno and cheddar sausage and cooked it on the stovetop before putting it in the crock pot. They also have a green chile cheese pork sausage that is equally delicious – I just had the jalapeno thawed. Once the sausage has cooked, I drained off any grease and threw the sausage in the crock pot.
Set at low for 8 – 10 hours, or high for 4 hours. Enjoy.
This is the easiest dish I know to make in the world. You can add chopped onions, cheese, green chile. . and there are always leftovers for lunch tomorrow.
Viva la Pinto Beans. Now I just have to figure out what we’re having Wednesday night for game 6. Leftover Gypsy Stew maybe?