How big are these two?! Big enough to become a big sister again, and a big brother? Yup! You guessed it, we're welcoming another little Dean baby in September. Hooray!
We are all so excited! We feel so blessed.
And I... well I feel big too... and really hungry...
Here's one of my favorite things to eat for every meal and snack these days...
Spicy Beans
picture from here
I adapted this recipe from the Pioneer Woman and my favorite BYUtv guy Chef Brad. You can do it in a pressure cooker or a big pot, it just takes longer. It is so worth it though. I have done it both ways and there is nothing like a big pot of beans simmering on your stove. Serve them over fresh cornbread, in a cup with sharp cheese, or in burritos and wraps... lots of possibilities! And did I mention that kids love them?
3 cups dry beans, black or pinto
¼ cup uncooked millet, optional but a very nutritious grain
handful of cooked bacon, diced ham, or a ham hock (which I never have)
9 cups water
1 red bell pepper, diced
1 whole yellow onion, diced
1-2 tbsp diced jalapeno with most of the seeds removed (I use pickled usually)
2 tsp salt
1-2 tsp black pepper
2 Tbsp Olive oil
Cook the beans, millet, pork, and water in a pressure cooker for 25 minutes, turning the heat down to medium-low when full pressure is reached and it is screaming and sputtering at you... unless you have an awesome electric pressure cooker which I covet every time I make something in my stove top one. Anyway, Bring down the pressure and add in the pepper, onion, and jalapeno. Cook for another 20-25 min. Bring down the pressure again and add salt, pepper, and oil. They should be tender and juicy and deliciously packed with flavor! Enjoy!
If you are using a big pot bring the beans, water, millet, and pork to a boil and then simmer for 2 hours covered. Add in the veggies and simmer another 2 hours. Add more water as needed, you want them juicy to the max! At the end add in the salt, pepper, and olive oil. Cook for another 20-30 min if needed.
