Monday, July 16, 2012

Pinto Dinner

Beans! I love beans. Seriously. Just remember to make rice to go with, otherwise you're missing out on a complete protein.


Ingredients
Bag of Pinto Beans
Box of Jiffy Cornbread Mix x2
Can of Creamed Corn

Directions
Open your bag of beans, and sort through them for rocks and other inedible junk. I rarely find any, but avoiding expensive dental work is worth the time. Some folks take out the 'ugly' beans, but they taste the same to me. Rinse your beans, move them to your crockpot, and fill your crockpot with water. If your crockpot lid fits tightly, then shove it in your fridge for an overnight wait. If not, then cover the top in foil before moving it to the fridge.

The next day, about four hours before you're ready to eat, pull them out of the fridge and rinse them again. Now add more water to the crockpot (the beans should remain covered in water), crank the crockpot to high, and wait three hours. At this point, your beans will be done in an hour, and you'll want to season them with garlic, onions, hot dogs, peppers, or whatever else you'd like. Some folks add brown sugar, maple syrup, or even tomatoes for a twist.

Now is the time to bring out your Jiffy mixes and ingredients, along with a can of creamed corn, and your shredded cheese. Mix everything according to package directions, then add the corn and the cheese. Bake according to package directions.

Serve the bread with butter and the beans with shredded cheese and sour cream. Yum!

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