Tag Archives: legumes

Crockpot Black Beans

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Hola!

Who likes beans? Black beans? I love them! They healthy, inexpensive and delicious. I make all my beans in the crockpot overnight to make things easier on me. These beans can be eaten right over rice whether it be white rice or yellow rice.

Left overs can easily be refried to use in tacos or tostadas or whatever dish you like.  They can also be refried or pureed  and used as a dip.

Looking at this picture makes me hungry!

Crockpot Black Beans

Ingredients

  • 1 lb. black beans, picked over and washed
  • 8-10 cups water
  • 4 garlic cloves, minced
  • 1/2 lb. bacon, chopped
  • salt to taste

Directions

Place everything in the crockpot and cook for about 8 hours until beans are cooked. Add salt to taste last half hour of cooking.

Enjoy over your choice of rice.

Besos,

Flor

 

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Refried Beans (Frijoles Guisados or Refritos)

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Hola!

It’s the end of the week and the weekend weather is supposed to be amazing! I can’t wait! I am definitely opening my windows this weekend to let some fresh air circulate through this house! I think the last time my windows were open was in October.

Today I am sharing my recipe for Refried Beans. Last Friday I posted the basic recipe for frijoles de la olla or beans from the pot. To make these refried beans you will be using that basic recipe. Refried beans are really easy to make so I hope that I explain it all properly! My only questions about these beans is why would they be called refried when they are only “fried” once? Weird!

After cooking your Frijoles de la Olla (if you are using them when they are cold I like to heat them up along with the broth in a big pot or in the microwave).

Heat up about 3-5 tablespoons of vegetable or olive oil in a large pot. You can also use lard which makes the beans taste even more amazing!

When the oil is hot add 4 cups of the strained beans-no broth. You can leave the garlic and onion from the basic recipe in them if you like.

Stir them up a bit so the oil or lard gets incorporated. Take a potato masher and work your arms out by mashing the beans to a rough consistency. My personal preference is a rough mash where you can tell that these are beans—I don’t like the totally pureed kind of beans. Add a bit of broth as you mash the beans so that it is easier to mash

After a good mash add 3-4 cups of the reserved bean broth and give them a good stir. Allow the beans to simmer for about 10-15 minutes. After the 10 or 15 minutes these are considered Frijoles Caldosos. I am not sure of the translation but maybe brothy beans? They will have the consistency of maybe a thicker soup. At this point you can eat them as they are in a bowl with tortillas or as a side dish with something like Chile Colorado and Rice.

If you let the beans simmer until the broth thickens more and allow them to just sit in the pot for a while they will thicken up and get I guess you could say dryer. These are Refried Beans.

I usually like to add shredded Chihuahua Cheese when I am simmering my beans but my husband prefers them without the cheese mixed in.   I  garnish the refried beans with the cheese or add salsa or pico de gallo. Again these beans can be used as a main dish on their own or in a recipe or  as side dish.The longer the beans sit whether on the stove or in the fridge they will get dryer which will also allow for use in different recipes.These beans can be eaten for breakfast, lunch and dinner. Make sure you store leftovers in the fridge.

It seems so hard for me to explain something so simple. I hope I was able to give you a good overview on making refried beans.

Happy Friday!

Besos,

Flor

 

Frijoles de la Olla in the Crockpot-No Meat Friday

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Hola!

Here we are at the end of another week and the end of spring break. It was great while it lasted!

If you go into any typical Mexican household chances are there will be a big pot of beans either on the stove or in the crock pot. Beans are a staple in our diets and they are such a comfort food. They can be served right out of the pot or refried. They could be a main dish or a side dish. They can be served for breakfast, lunch or dinner. There are so many different meals that you can make with pinto beans.

My mother has always used pinto beans until recently when she started using Frijoles Peruanos (Peruvian Beans). She bought me some so I could try them. They were good but certainly not pinto beans! Julissa didn’t even want to try them. She said she wants her same old pinto beans so that is what we will continue using.

Today I am sharing the basic recipe for making Frijoles de la Olla or Beans from the Pot made in a crock pot. Many years ago before crock pots became really popular I used to make my beans either in a big pot or a clay pot on the stove. I had to constantly watch them so that they wouldn’t burn or overflow. Now I used my crock pot and make them overnight so that they are ready in the morning.

It’s amazing how something so simple could be made into something so good.

Before cooking your beans it is so important to go through or pick through your beans and wash them well. You need to remove any rocks or rotten beans. After I pick through my beans I add water to them and basically massage them until the water runs pretty clear. It might take about 2 or three “wash and massages”. I cannot emphasize this enough!

These beans are so simple to make!

After they are cooked and served in a nice big bowl along with the bean broth you can garnish them with any topping you like such as tomatoes, onions, jalapeño peppers or Pico de Gallo (that’s how I like them). You could also garnish them with shredded cheese (chihuahua, queso fresco or any cheese you like), salsa, mexican crema or whatever you want. These are just and example of the most typical topping that I would use. One more thing…you must, must , must serve these beans in their broth with tortillas.

I think these beans are beautiful. Some people consider this meal  poor people or peasant food. And I don’t care…I love them and so does my family! This is what my parents pretty much grew up on and so did I and I am very proud of that!

Frijoles de la Olla-In the Crockpot (this makes a lot of beans!)

Ingredients 

  • 4 /12 cups dried pinto beans (2 lbs.)
  • 10 cups water
  • 1 onion, cut into quarters or eigth’s
  • 6 garlic cloves (end cut and skin removed)
  • salt to taste

Directions

Pick through the beans to remove any rocks or nasty looking beans. Rinse with water until water runs pretty clean. Place the beans in the crockpot. Add the water, onion and garlic. Cook overnight on low for about 8 hours. The cooking time will vary with crockpots. You want the beans to be cooked but soft, but not too soft that they start to break up. If  needed add  more water. You want these beans to have enough broth. Add about 1-2 tablespoons of salt (or to your liking) the last half hour of cooking.

Serve with garnishes and tortillas.

These homemade beans are so versatile. I will be sharing more recipes in the future using these Frijoles de la Olla. These totally beat the taste of canned pinto beans. But I will admit that I have used canned beans when I am in a hurry!

Happy Friday!

Besos,

Flor

 

Chickpea and Tomato Salad with Basil

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Hola!

I hope everyone enjoyed their weekend! I had a great birthday weekend. There was a lot of canning going on here! I will post those pics another day. My husband and I made it to the movies Saturday night. We were supposed to see The Butler but my husband really wanted to see Kick Ass II. My husband enjoyed it but I thought it was one of the worst movies ever! I felt like it was definitely the kind of movie made for 17-year-old boys…just my opinion!

Yesterday was my birthday so we went out for a birthday lunch and spent some time together as a family. That was the best part! With the kids growing up it seems that they are always busy doing their own thing so I really enjoyed that we all got to hang out together for a while. We decided to go to Flat Top Grill. It was very tasty.

Julissa is the only one who had been to this restaurant before so she was the teacher showing what we had to do. It was pretty neat!

You choose all your ingredients and put them in a bowl. Put all your meats or seafood in another bowl. Place them on the counter and they stir fry or make a soup with your ingredients and bring them to your table. I thoroughly enjoyed my two bowls!

After stopping at the mall briefly we came home and rested for a while before digging into this delicious gourmet cake that my best friend made me. This girl needs to open a bakery! Did you here me Dube?

This picture does not do this amazing cake justice. Thank you, Dube!

I do have a refreshing recipe for you. We have lots of tomatoes and basil right now. The first huge batch of tomatoes was used for canning and cooking this weekend. This salad is delicious and will be my lunch today!

Chickpea and Tomato Salad with Basil

Ingredients

  • 1 can chickpeas, drained and rinsed
  • About 1 pint grape tomatoes, halved (or chopped tomatoes to your liking)
  • 25 large basil leaves, chopped
  • 3 cloves of garlic, minced
  • 1 tbsp red wine vinegar
  • 1 tbsp apple cider vinegar
  • 2 tsp olive oil
  • 1/2 tbsp honey (10g)
  • pinch of salt

Directions

Toss all ingredients together and chill for at least 20 minutes, allowing all the flavors to come together.

Simple and refreshing!

Have a great day!

Recipe source greenlitebites