Guest guest Posted March 30, 2004 Report Share Posted March 30, 2004 Today I am making a psuedo-Mexican dish that the family really enjoys...the crockpot makes it so easy...I cooked my pinto beans overnight...got them very soft and then turned them on high to cook down the " bean juice. " I have added a can of diced tomatoes with green chilis, some garlic, salt, chopped onion and some fresh cilentro. This will cook on low today with the lid tilted so the liquid doesn't build up. Right before serving I will mix up some silken soft tofu with cumin and chili powder along with a few T. of nutrional yeast. I will stir this mixture into the beans and stuff making a " Mexicali " cheez dip to be served with lots of salad and chips. It is spicy and good. If you are so inclined a side dish of Mexican rice is ab fab with this...but I am having to pass on the extra carbs. Also with kids a fresh fruit " punch " rounds out a lovely fiesta! Have a great day, Ardee-ann http://www.the-stew.com http://www.freecycle.org Quote Link to comment Share on other sites More sharing options...
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