Taking on the myth that nutritious food is too expensive! Two pounds of dry pinto beans, $1.29. After soaking overnight, I slow cooked them on high for 5 hours with red onion, jalapeño, a TB of grapeseed oil and iodized salt ( to taste). After they were softened, I drained and mashed them.
Pictured here: Smashed pintos with one organically grown avocado, a few grape tomatoes, a small sliced red onion, a few bits of jalapeño , cilantro, arugula , and a touch of salt. Great as taco filling!
- 2 pounds dry pinto beans (standard one small bag, stones separated and rinsed)
- 1 red onion
- 1-4 jalapeños
- 1 TB of grapeseed oil
- about 10 'grape / cherry' tomatoes
- iodized salt to taste
- cilantro (1/4 bunch)