This version of Refried Beans is a very basic rendition. They aren’t as unhealthy as some varieties, but every bit as delicious. There’s no lard, or pork, making this variety vegan as written. It’s also made in a slow cooker, so you can set it in the morning and make them right before dinner. “Refried” Beans are very easy to make and much better for you if you do! Try them! You’ll love them!
What You’ll Need:
1 small package of dry pinto beans, rinsed and soaked overnight
1 1/2 red onions, chopped
A pinch of sea salt
A pinch of cayenne pepper
A pinch of black pepper
Cover beans with water until just covered and bring to a boil Reduce heat to a simmer and stir occasionally. Half way through cooking time stir in chopped onions. Cook for several hours (4-6 hours) until beans start falling apart.
Remove from heat and mash beans with a potato masher until pasty. Stir in seasonings and serve.
Notes: You can add in a chopped red onion when cooking if you like.
As a kid most of us ate alphabet soup, but these days who wants to eat soup with all those preservatives and such a high salt content? Not me! And I certainly wouldn’t feed it to Alexis! So here’s my take on the classic. It’s warm and oh so comforting! It will remind you of your childhood.
What You’ll Need:
Extra virgin olive oil
2 cloves of garlic, minced
1/2 cup of red onion, chopped
1 carrot, chopped into small pieces
1 rib of celery, chopped
2 large button mushrooms, chopped
1 cup of chopped tomatoes
1/2 cup of chopped scallions
1 cup of frozen peas
1 cup of frozen corn
1 1/2 cups of vegetable broth
1 – 15 ounce can of tomato sauce
1 pinch of sea salt
1 pinch of black pepper
1 pinch of dried oregano
1 pinch of dried basil
In a medium sized stock pot over medium heat saute garlic through scallions until tender. (Note: Carrots will not be tender. They will continue cooking while the soup cooks.) Add the rest of the ingredients except for ABC noodles and cook for 30 minutes to an hour. Add noodles and cook for 8-10 minutes and serve immediately.
Note: You can put in as few or as many noodles as you like. I like more so I added between 1 cup and 1 1/2 cups.
We woke up this morning with snow on the ground and on days like today I want to bake things and I want to make soup! I decided I wanted to make an old stand by of mine Butternut Squash Soup. This soup is creamy, hearty and just perfect for a cold winter day!
What You’ll Need For the Soup:
1 large butternut squash, peeled and chopped
1 red onion, chopped
1 large sweet potato, cut into cubes
1 large carrot, cut into chunks
1 large parsnip, peeled and cut into chunks
1 large apple, cored and chopped
1 large stalk of celery, chopped
Coarse ground pepper
Pinch of sea salt
1 container of vegetable broth
Place veggies and apple in a large stock pot and pour in broth. Add water until the veggies and apple are just covered. Add salt and pepper. Bring ingredients to a boil over medium heat and cook until tender. Remove vegetables from broth, reserving the liquid. In a food processor or blender process veggies until smooth adding broth as needed to smooth out the mixture. (Normally no more than 1 cup of broth total).
Note: Leave the peels on the potatoes and apples for added vitamins. You can also add 3 or 4 garlic cloves if you like. It’s a healthy, easy soup to play with and it’s delicious!! I usually reserve the left over broth to make lentil soup or something later.