>Tuesday Twister May 18

> Last week a few of our meals were based on a pot of pinto beans. If you have ever taken a look at my menu plans we do have legumes on a regular basis. They are a great way to stretch a tight budget while being a good source of protein and minerals. I like to cook them in bone broth to increase the nutritional value. Plus with a little planning they are almost a fast food. I soak them the night before and then in the morning put them in the crock pot to spend the day cooking. It is especially nice to have that pot of beans ready after a busy day. I like to make a large batch and use the beans as the basis of other meals for the week (never more than three because Joe starts to ‘hint’ that we have had enough beans) or to put in the freezer.

Pinto Bean Plate
The first night we enjoy the pinto beans very simply. This is an older picture (because I forgot to take one from last week) but I usually cook some onions in butter until soft to put on top of the beans. It is delicious. Last week instead of bread we had rice.

Beefy Bean Burrito
Night two were Beefy Bean Burritos. I cooked about a half pound of burger and then added a couple of cups of beans and mashed it with a potato masher. That is put on top of sourdough tortillas and then (leftover and heated) rice, cheese, sour cream and cortido are added. Delicious!
Sourdough Fry Bread
Night three was Navajo Taco’s made with the rest of the pinto beans. I started making these a couple of years ago after finding this tutorial on line. This time though, I wanted to see if I could create a sourdough fry bread. The results were wonderful! The slightly sourdough flavor was a very nice compliment to the slight spicy of the tacos. I wish I had a finished picture for you but I forgot to take one (take a look at the tutorial, the finished pictures are very yummy looking). Lulu said they were the best tacos ever so that is a ringing endorsement. And the leftover fry bread was delicious the next morning heated up with a little honey on it. Yum!

One more thing I want to share, isn’t something Twisting in my kitchen but in my oldest daughter’s kitchen. She is a college junior and has been working to change her diet. She shares how she is trying to switch to a real food, low grain eating plan and a yummy salad. Visit Sierra and if you have a minute tell her what a great job she is doing.

What’s been Twisting in your kitchen? Be sure to pop over to Gnowfglins to see other Real Food Tuesday Twisters.
M.D. Copper
M.D. Copper is a Wyoming wife and mama. After reading Nourishing Traditions in early 2009, her family began transforming their diet to whole, unprocessed, nutrient dense foods—a little at a time while stretching their food dollars. M.D. is passionate to share how, with a little creativity, anyone can transition to a real foods diet without overwhelming their food budget. M.D. began blogging in late 2009 and has amassed a collection of frugal recipes and methods. Her specialties include cooking with wild game and creating “Stretchy Beans”. M.D. has discovered a love of writing. She has penned four books focusing on healthy eating on a budget and is trying her hand at fiction writing.


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