Rice and Beans
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. Toward end of cooking time, add salt and pepper and season to taste. Don’t over-salt. For a variety try adding chili powder, garlic or Tabasco. Serve in a bowl with cornbread. Can serve with small bowls of grated cheese, chopped onions, chopped fresh jalapenos, sour cream, and/or cilantro.
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. Toward end of cooking time, add salt and pepper and season to taste. Don’t over-salt. For a variety try adding chili powder, garlic or Tabasco. Serve in a bowl with cornbread. Can serve with small bowls of grated cheese, chopped onions, chopped fresh jalapenos, sour cream, and/or cilantro.
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