Beans and Rice

Beans and Rice

We were in Washington when I read Jamie Erickson's book Holy Hygge. In it, she talks about a friend of hers feeding her family rice and beans one night a week for the simple reason of staying aware that most of the world lives on a similar diet.

You know how some ideas fall away as soon as you hear them while others take residence in your mind and heart immediately? This is concept was the latter and became implemented in our weekly routine as soon as I put down my book.

I loved it for a few reasons: the conversation opportunities, the protein and fiber, and the cost!

To make it more fun for my family (instead of, "Ugh...it's beans and rice night again.") each person rotates getting to choose the type of beans we have and we make it our family game night. We also add chips or tostadas, and cheese if we have them.

We've done baked beans, white beans, refried black beans (John's favorite), and this week, my favorite, homemade refried beans. I love them and could eat them with every meal!

Like most of the meals I make, these are done in my hand-dandy Ninja Foodi but any pressure cooker would work. I included the recipe because they're so very yummy and I enjoy sharing things I love, even if it's just beans.

Refried Beans
Olive oil
1 onion chopped
Minced garlic--I always use a lot
1 pound of pinto beans, rinsed
7 C of chicken or veggie broth
1 7oz can diced green chiles
Cumin
Pepper
Salt
Cayenne

Sautee onions in olive oil. Add garlic. Turn off pot and deglaze with broth. Add beans and seasoning. Set to pressure cook for 45 minutes. Let steam release naturally. Drain beans reserving two cups liquid. Put beans and 2 cups liquid back in pot. Blend using an immersion blender.

*recipe from some instantpot book