Tag Archives: crockpot beans

Michelle’s Hummus Recipe

Michelle’s Hummus Recipe

We’re baaaaaaack!  Maybe you noticed we’ve been absent from the blogging sphere, SORRY! Life just happened and blogging had to take a back seat for awhile, but here we are again!

So one of the things I’ve been focusing on lately (instead of blogging) is my health. And to help with that, the doctor I’m working with has me on a special diet.  Among other things I’m supposed to have a serving of beans everyday.  Yes, EVERYday. To help bring a little variety with fulfilling that requirement I learned how to make my own hummus with chickpeas (aka: Garbanzo beans) and I thought I’d share!

This is good stuff!  And I know most hummus includes tahini (ground sesame seeds) but that’s hard to find in rural Minnesota…go figure.  So I just used a little sesame seed oil instead.

Ingredients:

  • 1  1/2 cups cooked chickpeas drained (I used the crockpot method just like I do for pinto beans!)
  • 1 large (2 small) cloves of garlic
  • 3-5 fresh basil leaves
  • 1/4-1/2  t. sesame seed oil
  • 2 T. extra virgin olive oil
  • juice from one small lemon

Put all the wet ingredients in the food processor (I just use a small cheap one I purchased for making baby food and it does the job!).  Add the basil leaves, garlic cloves, and beans and puree until smooth!  (If you need a little more liquid try a little more olive oil or add a little of the water the beans were cooked in.)

I haven’t tried these yet cuz I’m pretty happy with this recipe, but when I need some more variety here are some other flavors I may add:

  • Spinach 
  • Artichokes
  • Sun-dried tomatoes
  • Roasted red peppers
  • Pesto

Oh and since I’m limited to one serving of grains a day I don’t like to use the typical pita chips to eat my hummus.  I use cucumber slices! I know it sounds weird, but it’s really good!  I still get the crunch and it all taste so fresh and yummy.  And we happen to have a few cukes in the garden so it’s cheaper than chips too! Try ’em!

 

Hummus with Cucumber “Chips”

 

 

Savory Beans and Rice {Crockpot}

Savory Beans and Rice {Crockpot}

 

Being in the dog days of summer {might’ve actually hit 100 degrees yesterday!} I like to use my crockpot rather than the stove top or oven whenever I can! I also like to create frugal healthy meals…meaning I use a lot of beans around here! Here’s the newest recipe from my kitchen: Savory Beans and Rice.  It reminded me of Zatarain’s or Vigo’s Red Beans and Rice.  But this version is much healthier with brown rice and NO preservatives.  And also important: it was a hit with my kids! We covered it with grated cheddar cheese and they gobbled it down and asked for more!

Ingredients

  • 1 1/2 cups dry brown rice
  • 1 cup dry pinto beans
  • 2 t salt
  • 1 t garlic powder
  • 1/2 t smoked paprika
  • 1/2 t cumin
  • 1/2 a medium onion chopped
  • 8 cups boiling water
  • olive oil

Pour beans and rice into the crockpot.  Mix spices and salt together and add to the crock.  While water is heating up to boiling saute onions in a couple of tablespoons of olive oil for 2-3 minutes…until barely translucent.  Add onions to the crock and pour boiling water over everything.  Set crockpot on high and serve 3-4 hours later! 

I think this dish would dry out too much if you over cook it so I would keep a close eye on it!  Ours was done in 3 1/2 hours and thickened up a little after serving. 

 

  • It’s done!

 

Variations:

  • For a little heat add cayenne or crushed red pepper
  • Add smoked sausage for a main course dish
  • Add chopped peppers of choice
  • Serve topped with sour cream or shredded cheese
  • Use left overs for burritos or enchilada filling
  • Add a can of crushed/diced tomatoes, chopped green pepper, and shrimp for a Jambalaya-type dish

 

***Random announcement:   maybe you noticed we haven’t been posting much this week. The summer is short in Minnesota and we try to take full advantage of the season by playing outside as much as possible. My computer is inside. Courtney is also busy with her little ones and preparing for the arrival of her baby this fall.  So this summer postings may be a little sporadic…just to warn you! Thanks for understanding!

Other Posts You May Enjoy:

Crockpot Beans

Easy Potato Salad

Freezer Cooking: Meatballs

 



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Crockpot {Pinto} Beans

Crockpot {Pinto} Beans

I once tried to make refried beans at home.  It was not pretty.  They were down right gross.  As I explained what I did to Maria, {our co-worker at the restaurant Courtney and I served at} she laughed at me.  “You did what?!?”  She took pity on me, and invited both of us over to show us how to make authentic  beans and Mexican rice.  I will forever be grateful! (And so will my husband!) :)

Now I pass the knowledge on to you!

 

This big bag was from Costco. If memory serves me right it cost less than $8.  The nice thing about beans is they last a loooooooong time, they’re healthy, and they’re cheap!

Start by filling a teakettle or pot with 6-7 cups of water and bring to a rolling boil.  While you’re waiting, rinse about 2 cups of dry beans.  After rinsing dump them in the crockpot.

 Once the water is boiling, pour it over the beans and cover.  Maria salted the beans at this point, but since I’ve discovered yummy desserts with cooked beans I hold off and add salt just before eating.  Set your crockpot to high and in about 3 hours you’ll have cooked beans!

{2 cups of dry beans and 6 cups of water yielded 5-6 cups of cooked beans for me and a lot of “juice”}

If you want to make Mexican refried beans make sure you don’t drain the beans.  You want some of that juice!

In a large skillet heat oil on medium-high setting.  I use grapeseed oil.  It’s healthy, flavorless, and able to withstand high temps!  And I didn’t measure–SORRY–but just use enough oil to lightly cover the bottom of the whole pan.

***WARNING: Now this is where it can be dangerous so clear little ones out of the kitchen!  We’ll add watery stuff to hot oil and it SPLATTERS!  Very carefully add a couple of scoops of cooked beans with some of the bean juice.  I did two cups cooked beans.

Once the spattering stops grab a potato masher and mash!   This is a great time to add salt and spices if you like. Maria just used salt.   I add salt, a little onion powder and a little cumin for really flavorful refried beans.  A little salt really does bring out the flavor.  If they’re not tasting quite like refried beans you get at the Mexican restaurant, add a little more salt and then taste again!  If the beans are too dry, add more bean juice.  If they’re too wet, just keep mashing/stirring and wait.  The liquid will evaporate.  That’s the great thing about this recipe…it’s very adjustable!

This is the consistency I like.  The rest of the cooked beans I didn’t use to make the refried stuff, I put in a baggie {with juice!} and froze.  They’re easy to thaw out and throw into soup, make chili, or more refried beans at a later date!

These refried beans are delicious with salsa and cheese as a meal. My husband also loves when I make a big batch and do a bunch of bean and cheese burritos to freeze.  It’s an easy and delicious lunch for him to take on the road! A side of Mexican rice {stay tuned for a later post!!!!} is a great compliment and a yummy touch to burritos too!

So, there you are: Crockpot Pinto Beans!  I’ve used this same method for black and great northern beans too.  Some bean varieties just take a little longer to cook.    Enjoy!

 

 

 

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