That’s right, my man’s here and he’s sharing his favorite beans with ya all.
I know, out of ALL thing, he chose beans.
Reason why, it’s about 80% chance that if you opened our fridge, you’d find a big container of his homemade refried beans.
I mentioned a while back that the Mr. will be visiting and sharing some of his favorite recipes with all of you. He’ll be here about every other week so if there’s anything you want to ask him or possibly see in the future, leave him a comment.
Why the refried beans? Besides to test your wife’s photo skills.
I like beans.
I also like that they have good protein, carbohydrates and are an excellent source of nutrients. You can dress ‘em or dress ‘em down. you’re not going to write that, are you?
What else can you add or make with refried beans?
Love Huevos Rancheros.
Lately, we’ve been eating them with sauteed leafy greens and a protein – chicken, fish or pork.
You can also make them with nachos or eat as a dip with corn tortilla chips.
Are you gluten-free as well? If so, is it by choice and how come?
Yes, and by choice.
I started with eating gluten-free bread, corn tortillas and brown rice pasta, then slowly stopped processed foods that contain gluten.
I noticed a difference. I felt better and even lost weight. After that I decided to continue eating gluten-free. I found I can still get my carbs through gluten-free foods and I also eat much more vegetables.
Are you a health freak? You kinda sound like one.
I don’t know about freak, but I enjoy living a healthy lifestyle. I can’t imagine that feeling after I eat shitty food being there all the time.
What blogs or bloggers, if you can recall, get talked about the most at home?
Joy the Baker because she does that eye brow thing. <note: we listen to her podcasts and she mentioned this eye brow thing & he’s talked about her [& her friend] ever since. It’s probably the cutest thing, ever]
Your Wilson Philips friend.
<this all came out of his mouth, I kid you not>
Honestly now, who’s the better cook?
You. but not when it comes to refried beans.
But honestly, who’s the better cleaner? <I’m a horrible cleaner>
Question from readers
1. Do you two cook together or rotate cooking meals?
Considering we have a tiny ass kitchen, we cook in bulk [grains, veggies, meat] and then just throw things together or eat what Lisa recipe tested that day. We’re usually at the gym when most people sit down to eat and the thought of cooking an entire meal at 9pm doesn’t sound like fun.
2. Favorite gluten-free desserts you’d like to be served at a party?
First choice, ice with a gluten-free pie. Second, gluten-free cupcakes.
On the topic of desserts . . . For super freak health nuts, ricatta cheese + vanilla extract + stevia. Tastes like vanilla pudding. It’s got good calcium, protein and low in fat. <I’ve actually never heard him say this, nor have I ever had it. Funny kid>
Enjoy Ben’s beans and have a wonderful weekend!
Vegetarian Refried Beans
- 2 15oz cans of pinto beans, drained and rinsed
- 1 15oz can of black beans, drained and rinsed
- 2 garlic clove, minced
- 1/2 teaspoons of ground cumin
- 1 teaspoons of salt
- ground black pepper, to taste
- 1-2 tablespoons of olive oil
In a large bowl, combine 1 can of pinto and 1 can of black beans, and begin to mash. It’s easier when there’s fewer beans.
Add garlic, cumin, salt + pepper the second can of pinto and mash until combined. Add more seasoning if desired.
In a medium size skillet on low, heat olive oil. Add about 1-2 cup of bean mixture, stirring occasionally until heated through, about 10 minutes.
Optional: Place 1/4 cup bean mixture in warm corn tortilla, top with salsa [or pico de gallo], avocado and fresh cilantro.
Store in airtight container. Good for about 1-2 weeks.
January 13 2012