This recipe originally came to me as a canning recipe and it was a huge hit with my kids. Not as spicy as my usual preference for Mexican food, either, so it’s very kid-friendly. This makes a great lunch for the kids. If you have leftover browned, ground beef, this is a good place to use it up.
From the Menu Mailer
Volume 4 Week 16
2 Tbs coconut oil
1 onion, diced
½ pound dry pinto beans, sprouted/soaked and cooked, or 2 cans
¼ cup tomato sauce
1 cloves garlic, pressed
1 tsp chili powder
1 tsp paprika
1 tsp salt
1 tsp cumin
1/8 tsp oregano
dash black pepper
¾ cup beef stock
In a skillet over medium-high heat, heat the coconut oil and saute the onions until tender, about 5 minutes. Add the remaining ingredients. Bring to a boil, reduce heat and simmer until it reaches the consistency you desire.
If you have a little extra time to cook, put in extra beef stock and allow it to cook down to concentrate more nutrition into your dish.
Serve on tortillas. Freeze any extra for another meal
Kim Oaks says
I’m very excited to be making this tomorrow. 🙂 (Soaking my beans now).
Is there something different I need to do if I want to make some to can?
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