Leftover Heinz beans from last night made an excellent breakfast on toast spread with Earth Balance and sprinkled with black pepper. And I didn't forget the tea.
I couldn't wait to make refried beans from scratch again and this time with black beans. The easiest way for me to do it is to put the dry beans (1 lb. plus 8 cups water) into the crockpot the night before and let them cook. This morning all I had to do was reserve about a cup or so of the cooking liquid, drain the beans and heat them with sauteed onions, garlic, liquid smoke, the bean liquid, olive oil and salt/pepper while mashing with a potato masher. Seriously perfect beans. I also made red chile sauce with the dried guajillo, new mexico and arbol chiles. For the tacos, I used textured vegetable protein. The tvp meat was sauteed with olive oil, onions, garlic and taco seasoning.
EDIT: Still cooking from my pantry!
Pantry staples used: dried black beans, dried chiles, tvp, liquid smoke, olive oil, spices, Heinz Beans, white bread
Other items: onions, garlic, lettuce, tomato
Items purchased: taco shells, Earth Balance
Mmm, that all looks scrumptious. I've been trying to cook more dry beans since they are so healthy, cheap, and downright tasty. Oh, and there's a ton in my pantry.
ReplyDeletethat brought back memories of traveling...yum...the best thing (in my opinion) for breakfast in britain
ReplyDelete(wegmans and amazon have the british version for sale)
Baked beans on toast are awesome...had them out at a cafe for lunch yesterday and it reminded me how good they are.
ReplyDeleteJust wondering: Do you use pre-made taco seasoning or your own recipe for it?
ReplyDeletei just made refried beans from scratch too! i did half pinto beans and half black beans and they were amazing!
ReplyDelete