Lunch: Chocolate chai smoothie-YUM! naners (fresh & frozen)+honey dates+raw cacao powder+vanilla+hemp seed+chai spices (cinnamon, cardamom, ginger, & clove pwdrs)
Dinner: Usual big salad and...
Pinto beans, brown rice, & guacamole salad
I also had some corn tortillas & red salsa with my plate. It was a Mexican meal with our personal touches. Diego - my partner in crime ;) - made the beans in a crock pot overnight. We have a Japanese rice cooker that makes the perfect brown rice. He added a little chili powder, cumin, and Spike to the water with the uncooked rice.
Crock Pot Pinto Beans
2 cups of dried Pinto beans (rinsed & sorted removing any debris)
6 cups water
1 onion chopped
2 t. chili powder
2 t. cumin
1/4 t. black pepper
3 t. Spike seasoning
a pinch of salt to taste (or more if not using Spike)
Add all the ingredients to the crock pot. Set to low and cook for 12-14 hours until beans are fully cooked. Add more spices if needed.
That really does look delicious and so simple! I love it. No crockpot here.....guess it would have to just go into a regular big soup pot and cook until the beans are done, huh?
ReplyDeleteTanya,
ReplyDeleteI'm the bean cooker around here, and I love the crockpot. It's so cheap to buy and makes life soooo much easier, with fewer burned mistakes. Plus, the notion that I can cook overnight and wake to wonderful-smelling beans in the morning is something I've grown accustomed to. I think I paid $15 or $20 for my last one. I've given enough of them to Goodwill; one ought to be able to find a used one there for even less.
A Crockpot is really good for soups and sauces, too. It's just a slow-motion way of cooking that gently heats instead of turbulent boiling, to the same result. It's also one less ball to juggle during the meal preparation time. The downside is that it requires you to think ahead, often as much as a day, to plan your meal.