beans and rice, dependable staples at our house
We’ve been eating our pinto beans and rice for a few days now. Actually, we eat some kind of beans and rice almost every day. Click “beans” on my categories for more posts on leguminous variations. This current batch of beans, very basic, contains a couple of chopped onions (nutritious and generally inexpensive), some garlic, a homegrown bay leaf, toasted backyard Mexican oregano and a bit of paprika. I used the slow cooker and added a dab of bacon grease to the pot—never throw away tasty fat!
For the kindergartner’s lunch I make quick tacos: I heat up a flour tortilla in the toaster oven with a little cheese (the glue!) and fill it with the beans and rice. It’s portable and requires no utensils, perfect for a young bean lover.
Beans—good and good for you!
