Cooking More + Refried Beans

I’m really not sure why I’m doing so many “cooking” and “food” posts lately other than:

  1. We have our newly remodeled kitchen that has more counterspace than ever and I love being in there. It’s beautiful and uplifting.
  2. I often wonder what other people are putting in the food we actually eat from restaurants. Okay I am not meaning anything gross here, but I’m talking about sodium. We recently discovered that one of his favorite meals from Chili’s (Chicken Crispers) had 100% of a person’s daily recommendation of sodium…in the chicken alone. That didn’t include the fries and corn…
  3. I always obsess over costs of everything. Eating out is such a waste of money for the most part. I do love to eat out, though, but maybe more of a treat than a weekly occurrence.
  4. With the simplifying of our lives we’ve been doing, I love that I am cooking from scratch so much more. It makes me happy. We actually eat our leftovers now. I actually cook more so that we have leftovers so it’s easier to warm up and eat rather than cook each and every meal just before mealtime. This makes me look into what else I can do with that particular dish or side dish before I cook. For example, pinto beans can be used for different side dishes, which leads me to the refried beans part of this post…

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Refried Beans – My Personal Recipe – Serves 2

  • 1 cup cooked pinto beans (made from dry, leftovers for at least a day)
  • 1/4 c. canola oil, scant
  • 1/2 tsp chili powder
  • 1/2 tsp cumin
  • 1/8 tsp pepper
  • 1/4 tsp onion powder
  • 1/8 tsp garlic salt

Mash beans with masher or fork and mix with all ingredients. Don’t over-mash, though. You don’t want it to be just like those pureed ones that come out of a can. Cook in a skillet over medium heat for about 5 minutes or  until you see small signs of boiling. Lower heat and continue cooking until desired consistency, approximately 5 minutes, stirring constantly.

Sprinkle a small amount of shredded sharp cheddar immediately. Serve and Enjoy!

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