Homemade Organic Copycat Chipotle Pinto Beans

Here’s What You’ll Need:

  • 1 cup dry organic pinto beans
  • 4 cups unchlorinated and unfluoridated water
  • 1 Tbsp. organic rice bran oil; OR organic extra-virgin olive oil
  • 1-1/2 tsp. organic 100% lime juice
  • 1-1/2 tsp. organic 100% lemon juice
  • 1/2 cup finely chopped organic yellow onion
  • 1 large organic garlic clove, minced
  • 1 organic bay leaf
  • 1 tsp. organic chipotle pepper powder
  • 1 tsp. organic ground cumin
  • 1 tsp. Real Salt
  • 1/2 tsp. freshly ground organic black pepper
  • 1/2 tsp. organic dried oregano

Here’s How I do it:

  1. Add all ingredients to a 2-quart pot; Bring to a boil, uncovered, for two minutes.
  2. Cover, and immediately reduce the heat; Simmer for 2 hours on low.
  3. Remove the bay leaf before serving.
  4. Enjoy!
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Homemade Organic Three-Bean Enchiladas with Red Sauce and Sour Cream Sauce

Here’s What You’ll Need:

Here’s How I do it:

To Prepare Beans:

  1. Place all dry beans, salt, chipotle seasoning, schmaltz, chicken stock and vegetable stock in a 2 quart saucepan; Cover with 2″ water.
  2. Bring beans to a boil, then reduce to a simmer, uncovered, for 1-1/2 to 2 hours (or until beans are tender), stirring and adding water occasionally.

To Assemble Enchiladas:

  1. Preheat the oven to 350° Fahrenheit.
  2. Place some of the red sauce on the bottom of a 9 x 13″ casserole.
  3. In a line in the middle of a tortilla, place drained bean mixture, tomatoes, onions, sour cream sauce and shredded cheese, roll and place seam-side-down in the casserole; Repeat until all tortillas are completed.
  4. Spread the remaining sour cream sauce over the top of the enchiladas.
  5. Spread the enchilada sauce on top of the cream sauce.
  6. Sprinkle any remaining onions on top of the sauces.
  7. Sprinkle the remaining cheese on top of the onion.
  8. Bake at 350° Fahrenheit for 25-30 minutes, or until the cheese is melted and sides are bubbly.
  9. Enjoy!

 

Homemade Organic Tex-Mex Beans

Here’s What You Need:

Here’s How I do it:

  1. Rinse the beans thoroughly, twice, and dispose of the rinsing liquid.
  2. Add the beans, stock, and seasonings to a 2-quart saucepan.
  3. Bring to a boil, cover and reduce to a simmer for 45 minutes to an hour or so depending on the beans.  (Kidney beans take longer.)
  4. Enjoy!

Homemade Organic Slow-Cooker Beef Chili

This is one of my favorite dishes to make because I can leave it alone and it will do the rest!

This is What You’ll Need:

  • 1/2 cup dry organic kidney beans
  • 1/2 cup dry organic lima beans
  • 1/2 cup dry organic pinto beans
  • 1/2 cup dry organic navy beans
  • 1/2 cup dry organic black beans
  • 1 lb. grass-fed ground beef
  • 2 -3 cups Homemade Organic Beef Stock, to cover the mixture
  • 1 16 oz. jar organic crushed tomatoes (I use the kind with added sweet basil)
  • 1 large organic yellow onion, diced
  • 2 large organic tomatoes, diced
  • 6 organic garlic cloves, whole (you can mince them if you’d like)
  • 4 organic celery ribs, sliced
  • 10 organic mushrooms, sliced
  • 2 tsp. Real Salt or sea salt (more to taste)
  • 2 Tbsp. organic ground cumin
  • 1/2 tsp. organic cayenne pepper (you can make it the way you like it by adding more or omitting some of the peppers)
  • 1/2 tsp. ground organic chipotle pepper
  • 1 Tbsp. organic Italian seasoning (marjoram, sage, oregano, basil, etc.)

This is How I do it:

  1. Rinse all of the beans thoroughly.
  2. Prepare the vegetables to go into the chili by slicing, dicing, or cutting, etc.
  3. Place the beans, raw ground beef (if you’re worried about this, you can saute it first), and vegetables into the electric slow-cooker.
  4. Add the beef broth and crushed tomatoes and stir well.
  5. Add in the seasonings and stir well.
  6. If you’re going to be gone all day, put the temperature on low.  If you need dinner finished sooner, turn it on high.
  7. Check the beans and stir occasionally.
  8. Cook for at least 6 hours on high and 8 to 10 on low.
  9. Enjoy!