My friend Monica makes the absolute best pinto beans. And then after we fill up on those, the next day she turns them into real refried beans and makes homemade tostadas. Oh. My. Goodness. Best. Thing. Ever.
Mine can not compare to the greatness of hers, but here they are because this is what I made for dinner. :)
1 bag of dry pinto beans...I can't remember the ounces, but it's the bag that serves 15
2 cups frozen, chopped onion (I hate chopping onions so I cheat!)
1 can of mild rotel
1/2 cup loosely chopped cilantro
1 package of real bacon pieces (again, I'm a cheater)
salt and pepper
Rinse the beans and soak them for about an hour. Pick out all the yucky beans and any other debris you might find. Rinse them well and place them in a big stock pot. Cover the beans with water. I like a good 2 to 3 inches of water covering the beans. Add the bacon, onion, rotel, cilantro and as much salt and pepper as you like. Bring to boil. Reduce heat to medium and cover. Cook for about 4 hours or so - until the beans are tender.
We also grilled some chicken fajita meat and made a chicken fajita salad, which was delicious.
Mr. H2 did that part while I drank this.
Just some pina colada V8 smoothie thrown in the blender with ice (and a splash of coconut rum). The V8 at least has nutritional value. ;)
He had his Shiner and we played a little George Strait and sat out in the sunshine. Pretty enjoyable way to prepare dinner. :)