Saturday, February 12, 2011

Magical fruit?

First time cooking a batch of pinto beans.  Verdict?  Everyone seemed pleased.  Used the quick-soak technique, then simmered the beans with an onion, a whole bulb of garlic, two big carrots, celery and a twist of dried kombu seaweed (supposedly to make them easier to digest - so far so good).  When the beans were tender I added the salt and we made bean/cheese burritos.  Saved half in the fridge to eat daily and the rest went into the freezer for refried beans later.  Yum!  I love a tasty success story!

1 comment:

Sarah said...

Dang! I forgot my beans!! Dang.