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This is a very delicious spread to smooth on toasted Four Grain Flatbreads (gluten-free), top with cheese and put under the broiler so the cheese can melt and crisp up.
I’ve noticed that differing spice companies offer spices of varying potencies. The best flavor will come from quality dried spices. So please adjust these spices to taste.
Pinto Bean Spread
4 [...]
For many grains and beans, thinking and planning ahead is the key to actually getting them on the table by dinnertime. Beans require soaking overnight and cooking for a few hours before incoporating into a meal. Whole grains, such as brown rice, wheat berries, and barley, can require an hour or more of simmering to [...]
I’m trying some new beans for our dinner tonight — Anasazi, a type of white bean. According to Walton Feed,
The anasazi is a white bean with a maroon patern and is a cousin to the pinto bean. They have a flavorful, sweet taste and are easier to digest and therefore cause less gas than the other beans. [...]
We had lots of taco fixings leftover from having guests on Sunday. For Monday’s dinner and lunch, we had baked burritos. Perhaps you know about them already, but for us, we have just discovered them and love them! I’m planning to have a tray of them ready for Haniya to pop in the oven next [...]
My other name for this chili is “Change of Pace Chili” because that’s what it is — a little different from the usual fare, but very chili-like.
2 pounds grass-fed ground beef
1 onion, diced
1 14-ounce can light coconut milk
2 cups beef broth
1 28-ounce can diced tomatoes
4 cups cooked black beans
2 teaspoons sea salt
1/4 teaspoon black pepper
2 teaspoons cumin
1 teaspoon paprika
1/8 teaspoon cayenne pepper
In a 4 quart stock pot, brown ground [...]
Updated 3-11-08
I cook dry beans three different ways. The method I choose depends on how well I’ve planned ahead.
Generally, 1 cup of dry beans will yield 2-1/2 to 3-1/2 cups of cooked beans. So you will want to start with the amount of dry beans that will yield the cooked amount you desire. For instance, if I [...]
Refried Beans
4 cups cooked pinto beans (or other beans of your choice)
1 onion, diced
2 tablespoons extra virgin olive oil
1 1/2 teaspoons sea salt
1/4 + 1/8 teaspoons black pepper
1 teaspoon onion powder
1 1/2 teaspoons cumin
1 teaspoon paprika
smidge cayenne pepper (or to taste)
1 cup water
In a 4 quart pan over medium heat, saute onions in olive oil until they are translucent and soft. Add beans and water. Let [...]
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