Dry beans are little powerhouses of nutrition. Pintos are usually the best priced of dry beans, which is why we are using them for our frugal thrifty meals. Note that we will be taking out some of the cooked pintos in this recipe to save for 2 other recipes.
3 c. dry pinto beans, sorted and rinsed
8 c. water (plus more as needed)
Bacon drippings + margarine or butter to equal 4 to 5 T.
1 to 2 T. garlic salt
1 to 2 tsp. onion powder
1/2 tsp. pepper
Cook beans/water in a crock pot according to method in miscellaneous recipes.
Take out: 1 c. cooked beans, no liquids (for burritos); and 2 c. cooked beans, no liquids (for three bean salad). Chill overnight, then freeze until needed.
To remaining beans/liquids: add bacon grease, margarine, garlic salt to taste, onion powder, pepper. More water as needed. Simmer all on low, 30 to 45 minutes or longer to allow it ‘thicken’ a bit; stir occasionally. Makes 8 servings.
1 c. stoneground cornmeal
1 c. unbleached flour
3 T. dry milk powder
5 tsp. baking powder
1/2 tsp. sea salt
1 and 1/3 c. water
1 large egg
5 T. oil
1 to 2 T. sugar
Heat oven to 425˚. Grease a square pan. Mix cornmeal, flour, dry milk, baking powder, salt. In a small bowl: mix water, eggs, oil, sugar; add to dry mixture, stir ONLY to moisten. Pour into greased pan. Let sit 5 minutes, carefully place in preheated oven. Bake 12 to 16 minutes (until top bounces back to touch, and is golden brown). 9 servings