A lot of times I hear Tim Gunn’s voice in my head saying… “Make it work.”
For example, if my daughter has to be at school in 10 minutes, and I’m not dressed/showered, and I’ve got a huge pimple…Make it work. (Solution-Put on gym clothes, huge sunglass, and pretend you were just working out.)
Or if I’ve got two pieces of bread, one egg, and carrots left in the fridge for dinner…Make it work. (Solution-Delivery.)
Just kidding…I’ve NEVER call for delivery.Ever.
I’ve been on a quest for a while now trying to make our grocery budget smaller and smaller. Trust me, a challenge. What’s helped most is making a lot of stuff homemade and freezing the extra. So I had this bright idea to make a HUGE amount of refried beans. I’d freeze it, make burritos, and all would be glorious. I found the perfect recipe, that was cheap & easy, and got to work.
But then, I did what I ALWAYS do, and didn’t read the rest of the instructions.
Guys. This is a serious problem. I seriously don’t ever read the end of recipe instructions. It’s like, I think I know how it will end, but then like…I don’t.
So anyways, did you know you are supposed to drain the water off of beans to make refried beans? Ya? Ok.
So a skip, jump, and a hop and in my blender is this soup of refried beans. For a second I thought it was the recipes fault, but no no. It was all mine.
So then I had about 10 cups worth of this refried bean soup puree, and no one to eat it. My kids aren’t HUGE soup fans, and the only liquid my husband consumes is soda. This wasn’t going to work.
But then I remembered I had a fridge full of toppings left over from THIS meal, and ‘Lightbulb’! Make it work.
Thank you Tim. Thank you!
The thing is, this soup is so darn simple and delicious on it’s own. (And by soup I mean refried beans.) But then you add all of those flavorful toppings, and BAM! (My fav was the crunchy roasted corn and chips toppings!) I ended up not freezing the soup, and ate it everyday for lunch instead. You could easily freeze it though, whether you made it into soup OR refried beans.
Next time I think I’ll actually make refried beans instead of soup though…That is, if I read the directions all the way through.
- 2 lb. dried pinto beans
- 1 sweet onion diced
- 3-4 TB. diced garlic
- 2-2½ TB. salt
- 1 tsp. pepper
- 2 tsp. cumin
- (opt. 1 jalepeno diced and seeded)- I left this out
- 8 cups water
- Choice of desired toppings such as salsa, greek yogurt, cilantro, chips, roasted corn, cheese, etc.
- Rinse beans and remove any bad beans.
- Soak beans in enough water to cover them, overnight. (NOTE-I've heard if add hot water to the beans, you won't have to soak them..But I've never tried this!)
- Drain beans and place in a crockpot.
- Add the rest of the ingredients ; onion, garlic, spices, and water.
- Cook on High for about 4 hours and low for 2 hours, or until beans are soft and cooked through.
- Add beans (Including water) to a blender and blend until soup consistency!*
- *These would obviously be just refried beans WITHOUT the water, so you can do that as well. And you can make the soup with less liquid too! (It could be more of a runny refried bean dish! With all the toppings, it would be great!)
Problem…What happens when you consume an abnormal amount of pinto beans throughout a whole entire week?
It’s called bloating. Try and make that work.