beans by Terri Glass

[Dept of PMM Artists & things]

Said I'd post it. Very easy, very inexpensive. This is a basic recipe, add whatever seems right. Last time I had fresh thyme so I put a couple of sprigs in. Make it Tex-Mex by adding some chilis.

Slow cooker beans

Ingredients:

1-2 lb dry beans, our favorites are black or pinto

1-2 onions, chopped

2-4 cloves garlic, peeled and smashed

1-2 carrots, diced small or cut stew sized

1-2 stalks celery, diced small or cut stew sized

1-2 bay leaves

broth /water, minimum 8 cups

Procedure;

Put everything in the slow cooker and cook low 10-12 hours. Season to taste.

To make it Caribbean-ish add a little lemon juice and cumin. Serve with rice and shredded cheese. Make it special with a side of sauted plantains.

I like to make enough so that leftovers can be a second meal of bean and rice burritos about the third day after. Maybe I'll post the enchilada sauce recipe. Anyway, then I've fed a family of 5 two healthy dinners for under $20.

So for the second meal, put some leftover beans and rice with some shredded cheese into tortilla wraps, roll them up and align in a 9x13 baking dish. dump the enchilada sauce over the top (recipe below) and sprinkle with shredded cheese. Bake until hot through, about 45 minutes.

Enchilada sauce

Ingredients:

1-3 T chili powder, depending on how zesty
3 T flour
1 t cocoa powder
1/2 t garlic powder
1 t oregano
3 c water
6-15 oz tomato sauce, depending on preference

Procedure:

   Combine dry ingredients in a small bowl. Stir constantly and slowly add enough of the water to make a thin paste. Pour into pan and add rest of water. Cook over medium heat, stirring constantly, until mixture thickens. Stir in tomato sauce.