mkI almost got in trouble the other night. We were going to have Mexican and there were no beans. Yes~ that’s a huge deal in my house. It’s up there with: running out of toilet paper, running out of ketchup, running out of ranch, and running out of cheese. I literally get in trouble when those things are out. What’s trouble for me?
“What the @$%& , baby?!”
No, I don’t get the beat down for running out of assorted condiments, but I do get the curse word, followed by a term of endearment.
So, it’s not that bad.
Anyway… my resourceful self had a can-o-pinto beans on hand, and about 30 seconds to spare. Yay me! 30 free seconds! I whipped up some ” white – trash – gringo -style – refried” beans.
They weren’t that all bad, either.
Hubby said, “Good job, baby.” No curse words. Sweet.
Need pics?
Beans, beans, good for your heart……ahhh. you know the rest.
Now~ you guys are kind of on your own with seasonings- I will tell you approximately how much and what I added, but taste yours to see if it’s fittin’ to your buds. (Taste-buds, that is.)
Give it a whirl.
Then, place it in a nice dish, top with cheese and microwave it enough to heat it through.
There you go.
Now I am not claiming these are “traditional” they are just good enough to keep you out of trouble, and to avoid a trip to the store. Easy enough, right? Right!
So… what gets you “in trouble” at home?
Recipe: instant refried beans
Summary: an instant way to create a side dish
Ingredients
- 1 can of either pinto or black beans
- 1 tsp cumin
- 1/2 tsp garlic
- 1/2 tsp onion powder
- 1 tsp salt
- 1/2 tsp pepper
- 2 tbs melted butter (or oil)
Instructions
- Drain beans, add seasonings and pulse in a food processor until smooth.
- Season to taste.
- Place in a dish, top with cheese and heat thoroughly.
Culinary tradition: Mexican
Microformatting by hRecipe.
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