Leftovers Made Over

There was a full pint of beans left over from the Navajo tacos we had a couple of weeks ago.  I had tossed them in the freezer for some future meal, not really sure how they would taste after being frozen.  Two nights ago I had browned 2 pounds of ground turkey and only used half of that in a Sheperd's Pie.  So, at 3:00 this afternoon I dumped the frozen beans, left over ground turkey, a can of diced tomatoes, chilli powder and a few dashes of red pepper into the crockpot and turned it on the high setting. 

When I got back from running kids to and from their after-school activities the chilli was done.  Everyone enjoyed a heaping bowlful and a slice of homemade bread.  The beans, which I thought would be a little mushy, were actually very good.  It was a perfectly easy and yummy meal on a very cold winter's night.

The Difference is in the Savings

I'm partial to cooking with dried beans instead of canned for only one reason--they're cheaper.  Not that canned beans are expensive; I just can't stand the thought of spending more money than I have to on something I can so easily prepare myself. I do, however, keep a few cans in my pantry for those times I don't plan ahead.

The other day I did some price comparisons while I was at County Market.  I purchased a 15 oz. can of Bush's black beans and a  2 pound bag of dried black beans.  The can cost 99 cents and the dry beans were priced at $3.39.  I roughly estimate that the bag equals about 6 cans for a savings of $2.67.  There was even greater saving with dry pinto beans when compared with the canned.  Some would say that convenience is worth the extra cost but, if you are making beans a regular part of your diet, the savings will add up over time.  Now...what to make with the black beans?

Here are a few price comparisons:
2 lbs. dry pinto beans...............$2.39 for a national brand
                                                $2.05 for the store brand
15 oz. can pinto beans..............$ .89 for a national brand
                                                $ .79 for the store brand (on sale)

Navajo Tacos

The Navajo tacos I wrote about in my previous post were a success!  We all ate our fill and wondered why we don't make them more often.   Note:  I originally suggested adding 1 to 2 tablespoons of salt to the beans but found that one tablespoon was just right for the 3 cups of beans I cooked.

Family memories and a pot of beans

     Tomorrow evening the family--all six of us--will sit down at the dinner table for a last meal together...at least our last for a while. Lindsay will be heading back to her senior year of college after the holiday break and Curtis will begin two years of missionary service.  It seems essential that we have just the right food for this moment.  Warm, comforting, and fun food that will bring us together and make us want to linger at the dinner table just a little longer.  In fact, it was Lindsay who asked the question earlier today, "What are we going to have for our last meal tomorrow?"  I did a quick mental rundown of the family favorites and announced with nods of approval, "Navajo tacos!"

     I pulled out the plastic barrel of pinto beans from the pantry, scooped out a few cups, rinsed them off and let them to soak in the crockpot.  Tomorrow I will slow cook the beans with chopped onions, garlic and salt and set the frozen bread dough out to thaw.  The fry bread we'll make from the bread dough is a family affair with everyone flattening and stretching the dough into 8 or 9 inch circles and then frying them in hot canola oil.  The soft warm pieces of bread will hold a scrumptious blend of beans, tomato, avacado, black olives, cheese, lettuce and sour cream.  Even at this late hour, when I should be in bed, my mouth is watering in anticipation.
    
     Although children grow up and life takes them in different directions, somehow saying goodbye is made a little more bearable as we talk and laugh around a pot of beans and a stack of warm fry bread.

Getting Started--Soaking the Beans:

• Rinse 2 to 3 cups of pinto beans in a colander, discarding anything that is not a bean (little clods of dirt and small rocks are occassionally in with the beans).
• Put the beans in a large pot or slow cooker and cover with water (1 to 2 inches above the beans)
• Let beans soak overnight.
• When done soaking add enough water to cover the beans, if needed
• If using a slowcooker, turn it to the 'high' setting and cook until beans are soft--about 6 hours. 
• If cooking on the stovetop, on a high setting bring to a boil.  Lower the setting and simmer until the beans are soft--at least one hour.

Note:  Eliminate the above step completely by using canned pinto beans!

Navajo Tacos:

• About halfway through the cooking of the beans add 1 large chopped onion, 1 or 2 cloves of garlic and 1 to 2 tablespoons salt.
• Thaw 2 loaves of frozen bread dough as directed on the package.  Make sure you allow enough time for this as it takes several hours for it to thaw.  DON'T LET THE DOUGH RISE!
• Roll out golf ball size pieces of the dough into thin 8 to 9 inch circles.  You may need to use your hands to stretch the dough out to the size you want. 
• Fry the dough circles in hot oil until golden brown and drain on paper towels.
• Build your taco on the fry bread with any combination of  beans, chopped onion, chopped tomato, avacado, sliced black olives, salsa, grated cheddar cheese, lettuce, and sour cream.