This is me....lol...I wish! I have the hair happening, but the rest is a looooong way off...
Seriously, I just wanted you to get a feel for todays recipe...my own Refried Beans.
I first made these four years ago, after scouring lots of recipes and combining about 3 to get it the way we like it.
This makes heaps...enough for 4 meals of Nachos for 4 people...
and costs about $2-$3 for the lot! That's under a dollar per dinner for four...great value!
2 cups dried red kidney beans
1 cup red lentils
3/4 cup olive oil
6 cups water
1 onion diced
6 cloves of garlic, sprinkled with a touch of oil and roasted for 15 minutes in a moderate oven (more or less according to your love of garlic!)
1 tin peeled tomatoes
1 teaspoon smoky paprika
1 teaspoon cumin
1-2 teaspoons salt
1/2 teaspoon black pepper
1/2 teaspoon chilli powder (this makes it quite spicy, but palatable for younger children. Adjust for preference)
1 Bay Leaf
Squeeze the roasted garlic out of it's papery shell. Chop the peeled tomatoes.
Combine everything in the crock pot/slow cooker, and cook on high for 9 hours (if an old one like mine) or probably on low if yours is a newer model. You can also simmer this on the stove top for 2-3 hours.
Remove the Bay Leaf.
Empty into a food processor and blend until smooth, or mash well with a potato masher.
Taste and adjust for flavour.
TA-Da....better than the bought ones (well, we think so..)...Mexican Refried Beans.
Serve as a dip layered with guacamole, sour cream, grated cheese, and salsa, or over nachos, with rice, or as a filling for enchiladas, crepes, or vegetarian pies.