I have been trying to use less canned goods and more making things fresh. This can be hard when at the end of the day I find myself scrambling for what to make for dinner!?! I have made a pack with myself to be better at planning ahead. I recently found this fabulous recipe from NutrtionMD.org. I altered it just a tiny bit, omitting a can of green chilies. (Which could easily be added when you add the tomatoes)
I like to double this recipe to make enough to store for a few days in a glass container in the fridge and use for several meals. Give it a try.
A fav bean Recipe: Cool Beans Burrito
Makes about 5 1-cup servings
These beans are flavorful with no added fat. Serve them with rice and a green salad, or as a filling for tacos or burritos.
1 1/2 cups dry pinto beans
10 1/2 cups water, divided
4 garlic cloves, minced or pressed
1 1/2 teaspoons ground cumin
1/4 teaspoon cayenne pepper
1 onion, chopped
1 cup crushed or finely chopped tomatoes
1/2 – 1 teaspoon salt
Clean and rinse beans, then soak in 6 cups of water for 6 to 8 hours. Discard soaking water, rinse beans, and place in a large pot with 4 cups of fresh water; add the garlic, cumin, and cayenne. Simmer until tender, about 1 hour.
Heat 1/2 cup of water in a large skillet. Add onion and cook until soft, about 5 minutes. Stir in tomatoes. Cook, uncovered, over medium heat for 10 minutes, stirring occasionally.
A cup at a time, add cooked beans, including some cooking liquid, to tomato mixture. Mash some of the beans as you add them. When all the beans have been added, stir to mix, then cook over low heat, stirring frequently, until thickened. Add salt to taste.
Source: WFM 1-10