Save Yourself Some Time, Money, & Calories…..
Today my inspiration went right out the window with the sun. It was so cold this morning that our heater was kicking on when we got up. The weather is crazy and I have to say that it is really messing with my emotions. 😉 I never thought of myself as a sunshine type of girl growing up on the west side of Washington near Seattle. I loved the rain, I liked cloudy dark days, and when it was sunny I would keep all the drapes shut to keep out the sun. After living in Iowa I learned to hate winter, and once I spent a few years in Texas I realized that I can’t live without the sun! Who knew I’d be that person.
I guess today’s post isn’t as much a recipe as a method. For all the refried bean lovers of the world you have to hear this. Save yourself some work, and a bunch of unwanted calories by not frying them. I’ve made them both ways and I find this way to be the easiest, healthiest, and tastiest by far. (Not to mention it save a ton of money compared to canned!) I started out with black beans about 4 years ago, and now I use pinto beans to make a big batch to freeze at least twice a month. I don’t even let them soak overnight because I usually forget. *I start with a pound of beans and I always do the quick soak method where I rinse the beans, add hot water to the dry beans, boil for 5 minutes, then let them sit and soak for an hour, or so. (Sometimes they will sit there for a couple of hours if I am busy doing something else.)
When I’m ready to boil them I just drain the water that they were soaking in, add fresh hot water (about 8 cups), some sea salt and after bringing them to a boil simmer them for 45 minutes to an hour until they are tender. If you pull a bean out and the skin peels back when you blow on it, they are done. Take them off the heat and let them cool, do NOT throw away the water. You can do an entire pound if you have a food processor, but if you are like me and are using your blender you will have to blend the beans in two batches. So, add your beans to the food processor, or blender, about ¼ – ½ cup of BEAN water per half pound of beans, depending on how thick you like them, and blend! When you are done add 1 Tablespoon of chopped jalapenos per pound and stir to combine. Voila, you are done. Now you can freeze whatever you aren’t going to use within a day or two. This is really an easy process, and I love having them in the freezer to just pull out for an easy meal. Makes more time for you to sit back relax, and enjoy!
What is your favorite way to eat your “unrefried” beans?
Do you prefer to quick soak, or soak overnight?
By Angie Gouchenour
Approximately 8 cups depending on how thick you make them
1-pound dry pinto beans
1 teaspoon sea salt
1 Tablespoon jalapeños – chopped
You can either soak your beans overnight, or use the quick soak method like I do. *
After the beans are soaked drain them, add 8 cups of fresh, hot water and salt
Bring to a boil and simmer for about 45 minutes to an hour, until tender
Remove from the heat, and allow to cool
If you are using a food processor you can pour the entire pound of beans in starting with ½ cup of BEAN water (You can add more for desired thickness)
If you are using a blender start with half the beans and ¼ cup of BEAN water
When the beans are completely smooth stir in 1 Tablespoon of chopped jalapeños and store in airtight containers. Anything that you won’t be using in a few days’ freeze for up to 6 months.
245 calories per cup