Wednesday, February 22, 2017

Pantry/freezer challenge: pintos

Feeling under the weather, as my Grandmother would say, I am cooking in spurts, relying heavily upon my Crock Pots. Today's CP is filled with a lb of pintos,

 to be used along with marked down, ground beef from the freezer for a taco filling,

 as well as homemade refried beans (trying to make for the first time). Update: the texture was more lumpy than what is found commercially, but not every recipe should be like what is made by manufacturer's. Next time, I'll try running this through a food processor to see if we prefer that method, no one found the texture to be off. We spread the "bean paste" as we call it, onto the tortilla before filling it.

Tacos on soft tortillas with choice of lettuce, tomato, shredded cheese, salsa/hot sauce and a side dish of frozen corn. Keeping it simple.


Julie Vidani said...

I think I could eat some version of tacos at least once a week. Good, filling and inexpensive.

Mrs. B, a very peculiar person said...

Good Afternoon CT,

I found your blog through Mrs. Rhonda's "If You Do Stuff, Stuff Gets Done". Making your re-fried beans more similar to store bought is easy. Simply add 1 tablespoon of lard or shortening when mashing. If beans are still too stiff, briskly stir in hot water, a tablespoon a at a time, until they are as smooth as you'd like.