Rees menu for week of 9/13/10
- Monday: Zucchini pancakes and slaw
- Tuesday: Out of town – Dad and kid free for all
- Wednesday: Pasta with roasted tomatoes
- Thursday: Beans and cornbread
- Friday: Dinner at my mom’s
Fall is in the air. I’m a little disappointed to see my beloved scorching heat go, but the idea of fall – and the apples, pears, cinnamon, pumpkins and everything else that goes with it – is starting to grow on me.
I love to make beans that sit in the crock pot all day getting flavor love from a giant ham hock. Unfortunately, that takes planning, something I seem to be lacking in a bit lately. I came up with this substitute yesterday at 5pm after I realized my hubs had requested beans and rice for dinner, and I had failed to produce any as of yet. Luckily it was a hit.
15 Minute Beans and Rice
Saute your bacon and onion over medium heat until bacon is cooked and onion is soft. Add beans, and 1/4 – 1/2 cup water. Boil for 5 minutes, until some of the water cooks out. Add rice and chipotle. Stir to heat through and serve.
When I was growing up, pinto beans were a staple meal at our house, one we all enjoyed. It’s still one of my favorites. I can make a pot of beans for dinner one night, then stretch that to lunch for at least two more days. And it takes about 5 minutes to put together, then the crockpot does the work.
Place your rinsed beans in a crockpot and cover with water until there is about 1.5 to 2″ on top of the beans. Add in the ham. Cover, and cook on high for 4 hours or low for 6 to 8. Add salt to taste.
*We had a bunch of ham leftover from Easter, so I portioned it out into freezer bags and use it for beans, right from the freezer. If you don’t have any leftover ham, you can always use a piece of bacon. Just throw it in there whole.
I like to serve these with hot sauce (I love Sriracha) and simple quesadillas. The quesadillas are deeelish dipped into the soupy beans. They are also good topped with pickled jalapenos. The next day, you can mash these up over heat until most of the liquid is cooked out. Then use them in a burrito with cheddar, more sriracha, and a little sour cream.