Cooking

Cinco de Mayo Pinto Beans

~ lindy

Cinco de Mayo Pinto Beans

*6 strips of Bacon, cut into 1 and 1/2 inch pieces

*1/2 small Onion, diced

*2 cloves Garlic, minced

*2 cans (15.5 ounce each can) Pinto Beans, drained and rinsed

*1 cup Chicken or Vegetable Stock

*2 Serrano Peppers, scored only

*1 medium Tomato, diced

*Sea Salt and Fresh Ground Pepper, to taste

*Fresh Cilantro Leaves, garnish

In a skillet cook the bacon, on medium low heat until slightly crispy, remove and place cooked bacon on paper towels, drain off most of the grease. Add to the skillet the onions and cook until translucent, then add garlic cook for about 1 minute.

Add chicken stock and pinto beans to the skillet with garlic and onions, stir until combined Then add back to the skillet the bacon; adding peppers, tomatoes and salt and pepper. Simmer for 15 to 20 minutes.

Recipe adapted from Food Network

***Also See Cinco de Mayo Food Ideas

Enjoy!

Lindy

Chunky Vegetable Split Pea Soup

~ lindy

Chunky Vegetable Split Pea Soup

*4 cups Hot Water

*4 cups Unsalted Vegetable Stock

*2 tablespoons Bottled Garlic

*1 teaspoon Smoked Paprika

*1 teaspoon Liquid Smoke, I like Applewood Liquid Smoke

*1/2 teaspoon Freshly Ground Black Pepper or to taste

*1/2 teaspoon Sea Salt or to taste

*1 pound Package Split Peas, Lentils checked and rinsed

*4 Carrots, Sliced about 4 cups

*5 Stalks Celery, Diced

*2 small Sweet Potatoes, White or Orange**, large

*4 small Russet Potatoes, large cubed

*Chopped Parsley, garnish

In a crock Pot with liner, add the above ingredients and cook low 6 hours or on high 4 hours or according to your crock pot instructions.

For Instant Pot/Pressure Cooker add the above ingredients, set on High Pressure for 15 minutes or according to your instant Pot/Pressure Cooker.

**Note: The orange sweet potatoes go soft faster than the White.

Recipe adapted from my Sister Bonnie

Enjoy!

Lindy