Tales from the Kitchen

Kitchen table discussions with recipes and ideas for shopping on a budget, cooking for a family, meal planning.

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I'm happily married, mom to four boys and four girls at home, with one in the presence of God. We are slowly working on raising our own food and making much of what we need. I knit, cook, read, pray, think, write, crochet, and I'm trying to sew, too.

Wednesday, June 08, 2005

Dinner Tonight

Something involving bacon. We took millions of pounds of bacon with us on the camp out. This is about half of what Rich wanted to bring. I explained that even assuming four pieces a person (including the infants), we only needed eight bags of bacon. We came home with three and a half bags. They are safe to eat, but there is only so long that you can keep bacon in the fridge. So, we ate BLTs, we had bacon and eggs and tonight we are eating beans and rice.

The way I make them, you put pinto beans in the crock pot with water to cover, set it on high and leave it for an hour or two. Add a can of tomato sauce, season with salt and pepper and put it on low for another couple few hours. Cut up a bunch of bacon, a pound or so to use it up, less if you are just using it as seasoning, cook it over medium heat until it is nice and browned and crackly. While it is cooking, dice up some onion or chop up some scallions, and slice up some celery. Toss these in the pan with the bacon and cook until the onion is translucent and soft. Dump the whole mess into the crock pot and dice up a tomato and toss that in too. Cook for about an hour to meld the flavors. Cook some rice in whichever way you like and serve up the beans with the rice. You can make these into tacos by using taco shells or tortillas and adding some queso fresca and cilantro on top.

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