Menu, Day 5

Two dinners.

Growing up I didn’t like to make baked potatoes.

Because it took like a century.

As an adult, I realized that one can increase the oven temperature and get them done in half as much time.

I always bake extra and then use them the next morning for hash browns.

Steak, baked potatoes, oatmeal muffins, deviled eggs.

 

 

Nachos with homemade refried beans.

I rarely buy canned refried beans.

Homemade ones can’t be beat.

And they’re super cheap.

And, I read an article that said that I don’t have to pre-soak my pinto beans.

Plus, if you cook your beans with salt, versus adding it afterwards, you actually don’t need as much.

So, lower sodium.

And I kinda feel like life is complete knowing I don’t have to plan my dinner the day before.

Which, I never remember.

Rinse and sort your pinto beans.

Cover your beans with water and cook on your stove top with a lid.

I add a chopped onion, salt, pepper, granulated garlic and some spice like chili powder or red pepper flakes. I dried and ground my jalapenos from my garden last year so I use that.

Simmer for about two hours. Checking liquid.

Blend in your blender, food processor or mash by hand.

Add a tablespoon of bacon grease to a cast iron skillet or something of the like, add mashed beans and cook till desired thickness.

I also add a couple of tablespoons of the liquid from peppercinis.

Done.

 

 

Well, that’s it. 

{Obviously we eat a lot of other things, but I feel this was a fair example.}

Katie