It Inspired Me

This is a Pioneer Woman recipe.  I have not found one of her recipes that I do not like.  This one falls in the same line.  I was looking to make some refried beans but have no chili powder in the house.  This really limits things.  I ran into this Beans and Cornbread recipe.  With P-nut still being restricted with what she can eat, I skipped the cornbread and made white rice instead.  I did not use a full 2 tsp of pepper, again to keep things bland.  Instead of the pepper, I used about one tsp cumin.  I really like how these turned out.  I plan to take some of the leftovers and puree them with a bit more water, then serve with chicken tacos.  My mouth is watering just thinking about it. 4 cups Pinto Beans 1 teaspoon Salt 2 teaspoons Ground Black Pepper Rinse beans in cool water; pour into a pot, cover with water by 2 to 3 inches. Bring to a boil, then reduce heat and cover. Simmer 2 hours, or until beans are tender. Add water to pot as needed. Beans should have a thick broth. Tow

Kosher salt 2 lime slices or wedges 1/4 cup tequila blanco 2 tablespoons agave syrup (nectar) 2 tablespoons fresh lime juice Pour some kosher salt into a small dish. Rub 1 lime slice over half the rim of an Old Fashioned glass (if you prefer your Margarita on the rocks) or a coupe glass (if you prefer it up). Dip rim of glass into salt. Combine tequila, agave syrup, and juice in a cocktail shaker; fill with ice and shake well. Strain into prepared glass. Garnish with second lime slice.