Taco Night!

Being raised in Southwest Colorado (with Eastern New Mexico roots) I am a bit spoiled when it comes to Authentic Mexican cuisine.  Having known for quite some time that we were going to take on this crazy adventure and move to Alaska, I made the determination that moving to Alaska certainly wasn’t going to keep us from our favorite foods.

One of our family favorites is, of course, the beloved Taco.

This week I whipped up some Tacos and thought I’d share some SUPER easy recipes that will ensure you can have Taco night ANY night (not only when you’ve been to the store to buy Taco Seasoning and Taco Sauce.)

If you want to get the scoop on how enjoy Taco Tuesday (or any day) without packaged, processed ingredients look no further than these 3 links.

Easy Taco Sauce from Scratch

DIY Taco Seasoning Blend

Homemade, Traditional Refried Beans

DIY Taco Seasoning Blend

Taco Seasoning

Okay folks, this post is a super short one, no time to muddle around with a long winded explanation or story.  If you don’t already know about my love affair with Tacos, or why the super short post here, you can read the rest of my Taco Sauce recipe post here.

For now, I’m going to get right to business and share my homemade Taco Seasoning Blend recipe.

There is NO REASON to be wasting your money on those packages of Taco Seasoning from the grocery store again.  Seriously folks, keep your money, avoid the MSG and other processed ingredients and lets get back to basics.

I keep a jar of this seasoning mix on hand at all times.  It makes dinner such a cinch and I never have to worry about running to the grocery store for it (or Taco Sauce.)  Its also great to have on hand for Taco Soup when I need a REALLY fast meal.

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So here you go.  Not much introduction or instruction needed.

Taco Seasoning Blend

  • 2 Tbl Chili Powder
  • 1/2 Tbl Garlic Powder or Granulated Garlic
  • 1/2 Tbl Onion Powder
  • 1/4 tsp dried pregano
  • 1/2 tsp paprika
  • 1 1/2 tsp ground cumin
  • 3/4 tsp salt
  • 1/2 tsp black pepper
  • 1/8 tsp cayenne powder
  • 1 tsp arrowroot powder or other thickener (cornstarch, flour, etc.)

 

 

Easy Taco Sauce from Scratch

I LOVE TACOS…

I mean, who doesn’t right?

Whether its corn tortillas, flour tortillas or jicama shells; ground beef, pulled pork, chicken or steak; pico de gallo, pickled onions, Asian slaw or taco sauce; no matter what you put them in, fill them up or what you top them with, Tacos are just the best food there is.  In fact, even though we just had tacos night before last, all this talk about tacos and I now am craving them again.  (sigh)
While I love to try all kinds of variations of Tacos, the original, basic version of ground beef (or elk in our case usually… and by next year it will be Moose or Cariabou) and a corn tortilla is still probably my favorite. It feeds hungry hubby’s and kiddos in a jiffy and keeps everyone happy. Whenever we have taco night, it is always made with my Homemade Taco Seasoning and this yummy Homemade Taco sauce.

So since we had tacos the other night and I whipped up a batch of this sauce rather than paying who knows how much for it at our local small (expensive) grocery store, I thought I would share the recipe with you.
Now, we eat a LOT of tacos. It is probably a weekly or at the very least, a bi-monthly staple around here. Thankfully there is also no need to make this sauce every single time you cook tacos, I just whip up a batch about once a month. (But I probably wouldn’t let it go much longer than that without canning it.) If you have a larger family and wanted to make a big batch of this, just double or triple the recipe so that you could have enough for multiple meals as well. But to be honest, the recipe is so simple that it doesn’t take much effort. Just simply whisk the ingredients together in a sauce pan and set it to simmer on the stove while you brown your taco meat. It’s that simple. I wish I could sound intelligent and creative and give you a long list of instructions… but I just can’t. There is nothing more to tell you other that what to use!

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Easy Taco Sauce from Scratch

  • Difficulty: easy
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Homemade Taco Sauce
12 oz can Tomato Sauce
2 Tablespoons Vinegar (white or apple cider)
Chili Powder
Cumin
Onion Powder
Garlic Powder
a pinch of cayenne (or more depending on your family’s tolerance of heat)

  1.  Whisk all ingredients in a sauce pan and bring up to a simmer.
    Simmer on med-low heat while you make your tacos or at least for 20 minutes. (This is important to give the flavors a chance to develop but keep it low and slow so that it doesn’t reduce too much.)
  2. Remove from heat, cool & store in a glass jar. (Can be served cold or warm.)

It’s that easy folks.  Nothin’ to it.

If you want to take it a step even farther, try my Taco Seasoning Blend as well!  With these two recipes you will have excellent Tacos with NO processed ingredients.

And just as a bonus, I’ll also throw in my recipe for Homemade, Traditional Refried Beans.

 

Simply Perfect Crunchy Granola

Well, here we are, getting settled into our new homestead here in Alaska and life has been crazy to say the least.  We have so much work to do, spending every morning leisurely enjoying a hot breakfast of bacon, eggs and fried potatoes is nothing more than a picturesque fairytale right now.  As busy as we are, I need a few quick-fix tricks up my sleeve for breakfast and rather than falling back on store bought cold cereal, homemade granola is the ticket. Unlike the sugar-laden, empty calorie fluff from the store, (which, let’s face it, does no one any good because everyone is hungry 15 minutes later.) Hearty, homemade granola is made with healthy ingredients and will stick with you 10 times longer than that stuff with unpronounceable ingredients.
Aside from a few stove top suppers, our first experiment in cooking with my Kitchen Queen wood cook stove was some toasty, yummy homemade granola. I spent a cold, rainy Sunday afternoon attempting for the first time, to use the oven in my wood cook stove.  To be honest, there was more of a learning curve than I had expected in using said oven and after 2 hours trying to bake the stuff, we ended up toasting the granola on sheet pans on the stove top rather than baking it. It still came out great!

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Granola is one of those things that can be changed up 1,000 different ways depending on what you have on hand and what your own dietary restrictions might be. We use whole grain oats as our base then boost the nutrition value with all the yummy add-ins that take it over the top like flax, pumpkin & chia seeds and nuts.
The only downside to this recipe is that when I make it I have to make a seriously monster-sized batch because at all stages of preparing it (raw, cooking, cooked, cooling and put away in the pantry) I have greedy granola gobblers steeling it by the handful.
Hubby and kids alike can’t stay out of it.  We also love using this recipe when making trail mix by adding nuts, dried fruit and chocolate chips or candies.

For a long time my granola, while quite tasty, never held together in the big, crunchy clumps that I was looking for.  It always fell apart into individual oats, nuts and seeds which was rather disappointing.  So in order to save you from my own frustration, here are 2 simple tips for getting big clumps of crunchy granola that is the perfect breakfast cereal or trail mix base.

  1. Make sure that ALL the oat mixture is thoroughly coated with your honey/oil mixture.  (If you increase the oat/nut/seeds to more than what I have listed here, you will also need to compensate by increasing the honey mixture as well.)
  2. DON’T stir the granola while it is baking.  (This is so important.)

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Simply Perfect Crunchy Granola

  • Difficulty: easy
  • Print

• 6 cups whole oats
• 2 cups sliced almonds
• 1 1/2 cups pecans (chopped)
• 1/2 cup raw pepitas (pumpkin seeds) or sunflower seeds
• 2 cups unsweetened coconut flakes (sweetened is also fine but an unnecessary addition of sugar)
• 1 1/2 cup raw honey or organic maple syrup
• 1/4 cup coconut sugar (or brown sugar)
• 3/4 cup coconut oil (butter is also okay but will not yield the same crunchy results) 

  • 1 Tbl cinnamon
  • 1 tsp ginger
  • 1/2 Tbl cardamom
  • 2 tsp Vanilla extract
    • Optional super-seed addition
    • 1/2 cup flax seeds
    • 1/2 cup chia seeds
    • 1/2 cup water

1. In a small bowl, mix the flax & chia seeds with water and allow to soak while you get the rest of your granola mixture ready. This will produce a sticky clump of seeds that you will gently break up into large chunks and fold into your oat mixture later.
2. In a large mixing bowl, mix together your oats, nuts & pumpkin/sunflower seeds.
3. In a sauce pan, add coconut oil, honey and coconut sugar. Stir frequently while heating until just melted & combined. Do not boil.
4. Add vanilla, maple or other extract to your honey mixture.
5. Gently add super seed mixture to your oat mixture, keeping gumball sized chunks if possible.
6. Heat your honey, sugar & oil mixture over the oat mixture and toss to coat thoroughly.
7. Spread out on sheet pans (I like to line mine with silicone baking mats or parchment paper)

8. Bake in a 350 degree oven for 20 minutes, rotate your pans to ensure even cooking and bake for an additional 5-7 minutes.

9. Turn off the oven and let the granola continue to toast and crisp up for up to 1 additional hour. If it is browning too much, remove it from the oven and allow to cool.
(Or if you are using a wood stove with a broken temperature gauge like me… Bake for 1 hour, then pull your baking sheets out of the oven and put them on the stove top to finish crisping up.)

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I promise that you and your family will love this, especially once you fine tune your own personal adaptations to the recipe.

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DIY Earl Grey Tea

My heart is closely connected to the scent of Earl Grey Tea.  When I drink a cup I am filled with a sense of strength.  It is uplifting, yet relaxing, boosts my confidence, relieves stress and the most important asset is that it brings my English Grandmother to my mind.

My love for my Grandma Hilda, in turn, has instilled in me a love for all things English, where deep roots of our family run.  I miss her dearly and cherish anything that will remind me of her, so it only makes sense that such a strong English tradition would take me back to her.

But why the automatic mood boost?

The secret is in that magical ingredient…

Bergamot.

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The Earl Grey blend is named after Charles Grey, 2nd Earl Grey, the British Prime Minister in the 1830’s.  It is said that he received a gift, most likely by a Chinese diplomat, of tea flavored with bergamot oil

“Bergamot orange (Citrus bergamia) is a small citrus tree which blossoms during the winter and is grown commercially in Calabria, Italy.[13][14] It is probably a hybrid of Citrus limetta (sweet lime) and Citrus aurantium (bitter orange).[15]”

My sister and I used to joke that we could both drink Bergamot essential oil straight, the scent is just so intoxicating.  So once we realized that Bergamot was the magical ingredient our beloved Earl Gray, it didn’t take long to connect the DIY dots.

Earl Grey

Earl Grey is one of my favorite afternoon pick-me-ups….Bergamot is one of my most prized essential oils.  It’s a match made in heaven… it’s just perfection, plain and simple.

This recipe is beyond simple, but the really important key to it all is to only use the highest quality ingredients.

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Your ingredients are:

Black Tea 

Bergamot Essential Oil – I only use Young Living Essential oils.  It is absolutely VITAL if you are ingesting essential oils to only use Therapeutic, Grade A, Organic Essential oils(Don’t be fooled by oils labeled “100% Pure” which are only actually required to contain 5% of the actual essential oil in order to be labeled that way.)  

*Orange peel or Rose Petals, optional

 

To infuse your own Earl Grey tea :

  • Drop 4-16 drops of Young Living Bergamot Essential oil to the sides of a glass mason jar.  (I realize that this is extremely vague but it really varies from person to person.  My husband likes it best when it is mild, while I enjoy it very strong.)
  • Add your loose, black tea leaves (2 cups) and any other added ingredients (citrus peel, rose petals, etc)
  • Stir/shake the contents of the jar vigorously to coat.
  • Let the tea “cure” for several hours up to a few days.

You can drink a cup right away but I recommend being patient and letting the mixture cure.  For best results use within a few months as the flavor will fade over time.

This has been one of my favorite Homemade/DIY projects that I have ever done, I hope you love it as much as I have!

Earl Grey Collage

Coconut, Almond & Flax Energy Bites

If you haven’t yet discovered the world of “energy bites” AKA “healthy cookie dough bites” you have been missing out.  Energy bites can be made with a variety of ingredients and fit a variety of needs.

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#1  FEED THE TINY HUMANS

Let’s face it folks, it ain’t easy keeping the tiny humans fed.  They are ALWAYS hungry or… “snacky” I should say.  (Is snacky a word?  I guess I just invented a new word.)

Snacky = the insatiable need to continually put things in your mouth.

My girls are snacky kids and I’ll admit, it isn’t always easy to find something that satisfies their hunger for longer than 20 minutes.  It is also not easy to find kid friendly snacks that are either not processed crap food (I’m looking at you cheese puffs) or foods that are disguised as being healthy and will therefore break the bank (yep, that’s you “Bunny snacks”…)

On that note, energy bites are the perfect snack to actually satisfy a hungry cookie monster.

#2  Hangry Mama

I am one of those people who tend to be queasy in the morning if I don’t get SOMETHING in my tummy when I first get up in the morning.  And I’m not very clear headed in the morning so my decision making skills are not always the best.  I tend to reach for ANY snack food within reach especially if it is carbs.  I also tend (as does my 7 year old daughter) to get a bit “hangry” when I have not eaten well.

These energy bites are the perfect quick snack to take the edge off.

#3 “On The Go Jo”

Who isn’t in some kind of rush these days?  It seems like we all, if not every day, then most days are in a rush to get out the door for one reason or another.  For our family it tends to be Church on Sunday and CC Community day (our homeschooling group) on Tuesdays.  As I’ve confessed before, I am not quite on top of my game in the mornings so I tend to realize last minute that I haven’t made enough time for breakfast.

Once again, these babies are an easy grab and go option.

However, as is usually the case, there is often one downfall to these delicious bites… when you search the interwebs for a recipe, you will be invariably bombarded with about 200 recipes which may look delicious but aren’t exactly on the healthy side, or they claim to be… but contain oats or other grains.  That may be fine and dandy for some, but if you are Paleo, Whole Food, Keto, THM or anything else that either cuts grains or separates carbs from fats, then all of these recipes are taboo.

This recipe is gluten-free, grain free, sugar free & delicious.   And that, in my book, is a beautiful thing.

As I have made it a self-sufficiency goal to reclaim my health through healthy foods and essential oils, I have learned that one facet to keeping my hypothyroidism in check, is by starting the day with a Breakfast incorporating Protein/Fat/Fiber.  These little gems are just that.  If the total amount of protein doesn’t meet your needs you can always add some Collagen to your tea or coffee and you will be good to go.

So after all that talk, the process is really very simple.

Mix Coconut oil & almond butter until fairly smooth.

Add in unsweetened coconut flakes, ground flax, cocoa nibs, vanilla, salt and pure stevia extract powder.IMG_3093

Mix well and place the bowl in the refrigerator for a few hours to harden.

After a few hours the mixture will be a nice scoop-able texture.

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You can then roll into balls and place on a lined cookie sheet.  (I prefer to use non-stick silicone mats to eliminate waste and unnecessary trips to the store, but parchment paper will also work fine.)

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Return the cookie sheet to the fridge and let them harden again before putting into a bowl or dish for storage.

 

Coconut, Almond & Flax Energy Bites

  • Servings: 18-24
  • Difficulty: easy
  • Print

3/4 cup coconut oil

*3/4 cup almond butter (other nut butters are a fine option)

1 1/2 cup unsweetened coconut flakes

**1 1/2 cup ground Golden Flax Meal

1/2 cup cocoa nibs or Lily’s brand, stevia sweetened chocolate chips

2 tsp  vanilla extract

1/2 tsp mineral salt

***1 “doonk” (1/32 tsp) pure stevia extract powder or a few drops of  liquid stevia (a “doonk” is a tiny scoop that is 1/32 of a teaspoon.)

  1. Mix coconut oil & almond butter 
  2. Add in unsweetened coconut flakes, ground flax and cocoa nibs 
  3. Add in vanilla, mineral salt and pure stevia extract powder.
  4. Mix well and place the bowl in the refrigerator to harden.
  5. Roll into balls and place on a lined cookie sheet
  6. Return the cookie sheet to the fridge and let them harden again before putting into a bowl or dish for storage.

Store in the refrigerator in order to avoid the mixture melting again.

A few notes:

*Natural peanut butter is okay too, I have just found that with a low thyroid condition, it is best to avoid over-doing it with peanuts/peanut butte

**For best results using Flax meal, grind your own Golden Flax seeds rather than buying “flax meal” as it loses it’s benefits shortly after being ground and who know how long the store bought meal has been sitting around.

***Pure stevia extract is NOT to be confused with store bought stevia blends like Truvia which are highly processed and contain fillers.  Blends such as Truvia will measure entirely differently and also have a completely different flavor as the chemical fillers leave a bitter after taste that pure stevia will not.  (I like THM brand’s pure stevia powder) – You can also add liquid stevia (but I have not tested a measurement for or a little raw honey rather than the stevia powder, just be aware that if you use honey they will no longer be sugar free or low carb.

Other notes:

You can also spread the mixture into a cake pan (well greased or preferably lined with parchment paper) and the cut into squares rather than rolling into balls.

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Elderberry Gummies

So, you’ve heard me talk about the endless benefits of Elderberries, and I’ve shared my favorite Elderberry Syrup recipe.

But you’ve got tiny humans in your house… and lets face it, they may not be so keen on the idea of swallowing a spoonful of some mystery flavored, black-ish purple liquid… (if they only knew just how yummy it really is.) 

Elderberry Syrup 2

 

If that is the case, or you just want to see your kids get REALLY excited about consuming a powerful, antioxidant rich, vitamin packed remedy, then these babies are just what you are looking for.  They’re cute, they’re sweet and they’re super fun to eat!  My kiddos are crazy about them.  It’s just another fun step into the world of Redeeming Comfort Food when you can take a sugary-treat like gummy candies and replace them with something like this.

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And the best part?  They are a cinch to make.  

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Elderberry

Here is what you will need:

1 cup Elderberry Syrup

1/4 cup Gelatin (Good quality)

1/2 cup Hot (not quite boiling) Water

Silicone molds (or a glass dish)

Here is what you do…

  1. Add 1/4 cup of gelatin to 1/4 cup cooled Elderberry Syrup.  Mix well to temper the gelatin.
  2. Add 1/2 cup hot water and stir until smooth.
  3. Add the remaining Elderberry Syrup and stir (once again) until smooth.
  4. *Carefully pour into greased molds or dish.
  5. Refrigerate until firm (approx. 2 hours)
  6. Take as needed (see my Elderberry Syrup recipe for dosage details) 

*I place my silicone molds on a large cookie sheet to catch any spillage and make the molds more stable while moving into the refrigerator.

Elderberry Gummies

Roasted Pumpkin Seeds

This is the time of year that everyone loses their minds over pumpkin everything, particularly pumpkin spice everything.  But I think often underrated is the humble pumpkin seed.  Whether you are carving your pumpkins with your kiddos, canning pumpkin from your garden or baking a from scratch pumpkin pie, don’t throw out all those yummy seeds!

A favorite treat around here; they are packed with nutrients and oh so yummy.  Don’t waste a single seed!

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Here’s how it works:

As you are scraping out the guts/seeds from your pumpkin, drop the seeds into a bowl of water to soak (floating them in some water seems to help the process of cleaning them up.)  Rinse in a colander to make sure you’ve gotten all the bits and pieces off of them.

*Note: I recently heard that if you are not carving your pumpkin, that you can bake the pumpkin before cleaning it which makes the seeds even easier to separate but I have not yet tried this method.

Spread out the seeds on a cookie sheet (you can line it with a tea towel for quicker drying if you like.)  Leave the seeds to dry completely before attempting to roast.  (I just leave mind for a day or so.)

When the seeds are dry, transfer them to a bowl and coat with 1-2 Tbl of oil then add seasonings of your choice.  (I’ll share my favorite blend in a minute.)

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I love to use the silicone baking mats but parchment paper or tin foil will work as well.

Bake in a 325 degree oven for 10-20 minutes until they reach the right color.  You will have to keep a close eye on them, they burn easily.

And that’s all folks, it’s that simple.

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Roasted Pumpkin Seeds


Ingredients:

Seeds from 1 pumpkin

1-2 Tbl Olive oil

1 1/2 tsp of sea salt of mineral salt

1 1/2 tsp onion powder

1 tsp garlic powder

1 tsp chili

Instructions:

1. Scrape seeds from pumpkin
2. Soak/Rinse seeds and remove pumpkin “guts”
3. Dry seeds thoroughly
4. Toss seeds in olive oil & seasonings
5. Roast in 325 degree oven for 10-20 minutes (watching carefully)


Roasted Pumpkin Seeds

Happy Fall Everyone!!!

Pinto Bean Spice

Pinto Bean Spice

1/2 cup granulated garlic

1/4 cup onion powder

1/4 cup chili powder

1/4 cup Cumin

2 Tbl Salt

1 Tbl Paprika

1 Tbl Pepper

*Note: This recipe makes a bulk batch to season Pinto Beans with at any time.  You will have to experiment on your own to reach the desired flavor you want but I would say that I use approximately 1/3 cup to a large pot of beans.

Homemade, Traditional Refried Beans

Who doesn’t love refried beans?  Especially true, homemade, traditional refried beans.

I grew up in the Southwest so I was surrounded good, traditional Mexican food and my favorites are those that are simple and classic with no frills or fusion flair added.

Traditional refried beans definitely fall into that category.  They are simple, stick to your ribs, comfort food that can be dressed up or down as needed.  So although this recipe is beyond simple, it is a great tool to have in your toolbox to whip out any time you need it.  It is the perfect filling for burritos, the base for a fantastic bean dip or a simple side for fajitas, tacos, or even steak!

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So lets talk beans.

You will want to start with cooked pinto beans.  This can mean that you start your beans from scratch earlier in the day, use leftover pinto beans (which is what I do) or you can also use canned pinto beans, but I’ll be honest, unless they are home canned beans,  they just won’t be as flavorful as home cooked or canned beans.

Now, before we start, let me make this disclaimer: not everyone agrees on the issue of rinsing and draining beans.  Some will tell you, you MUST… others that it isn’t necessary but the truth of the matter is that it depends on your own family.  If someone in your family has… ehem… digestive issues… (my Grandma Hilda would smack me for even referring to such things) due to eating beans, then soaking and rinsing your beans is the best thing you can do.  I never bothered with this step for a long time and my husband would be miserable for 24 hours afterward.  When I finally gave in and started rinsing the beans, it made a big difference!  So for us, we soak & rinse.

If you are not used to cooking your own pinto beans from scratch, here are two easy methods that you can use.

  1. Slow Cooking – Start by pre-soaking your beans overnight.  In the morning, drain off the soaking liquid, rinse the beans and replace the liquid with fresh water.  Add your spices to the pot and cook on low for about 5 hours.
  2. Pressure Cooking (my personal favorite) – Put your beans in the pressure cooker  and fill the pot 2/3 full of water.  Bring up to pressure, then vent your cooker until all the steam is released.  Drain off the cooking liquid, rinse the beans and replace the liquid with fresh water.  Add your spices to the pot and bring back up to pressure.  Pressure the beans for 18 minutes.  *IF you are using the Instant Pot electric pressure cooker and if you do not intend to rinse your beans then you can just do a quick soak for 15 minutes or so and then use the Beans/Chili button which will pressure for approximately 30 minutes.

Moving on to the good stuff.

The frying part.  (insert dreamy SIGH here.)

Isn’t everything just tastier when it is fried?  Now before you go judging me with your low fat, low calorie gavel, that trial was thrown out long ago.  Now I’m not talking about deep fried twinkies here people, but incorporating some good ole’ butter or bacon grease in your cooking is, in fact, healthy.  Recent studies have also shown that a high sugar diet is the real culprit for cholesterol and triglyceride issues.

http://www.webmd.com/heart-disease/news/20100420/high-sugar-diet-linked-lower-good-cholesterol#1

As a matter of fact it has also been proven that our bodies cannot properly absorb the vitamins in our foods unless there is at least some animal fat in our diet.

Okay, I’ll step down from my soap box now.

Start by adding your lard or bacon grease to a non-stick type pan.  (I use well seasoned cast iron.)  Add finely diced onion, garlic and jalapeno or green chiles (all optional but will add great flavor; I suggest at least adding the onion.)  Saute veggies until translucent and very tender.  In the mean time, strain most of the liquid off of the beans and reserve the liquid for later.

Turn heat up to a moderately high heat and add your beans.  Mash well with a potato masher and then let the beans cook down and “fry” on the bottom.  After 5 minutes or so, stir the beans, scraping the bottom of the pan and allow to cook down and fry again.  Repeat this process until your beans have reached the desired consistency.  You can add the reserved bean liquid (or plain water if you don’t have enough) to moisten the beans, you can also do this with red enchilada sauce which will take the flavor over the top.    Keep the beans just a little more wet than you want your final texture to be.  As the beans cool, they will dry up a bit.  Add salt if needed.

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Traditional Refried Beans

  • Difficulty: easy
  • Print

4 cups cooked pinto beans

2-4 Tbl lard or bacon grease (you can use olive oil for vegan option)

1 small onion, diced

Garlic & jalapeno or green chiles (optional)

Grated cheese (optional)

  1. Add lard or bacon grease to a non-stick type pan.  (I use well seasoned cast iron.)  Add finely diced onion, garlic and jalapeno (all optional but will add great flavor; I suggest at least adding the onion.)  Saute veggies until translucent and very tender.  In the mean time, strain most of the liquid off of the beans and reserve the liquid for later.
  2. Turn heat up to a moderately high heat and add your beans.  Mash well with a potato masher and then let the beans cook down and “fry” on the bottom.  After 5 minutes or so, stir the beans, scraping the bottom of the pan and allow to cook down and fry again.  Repeat this process until your beans have reached the desired consistency.  You can add the reserved bean liquid (or plain water if you don’t have enough.)
  3. Add salt if needed.

*If you really want great flavor, you can season/moisten the beans with red enchilada sauce.

If you would like the recipe for my Pinto Bean Spice you can click HERE.

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