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I adapted this recipe from the Not Your Mother’s Slow Cooker Cookbook Frijoles Charros recipe. This cookbook has been a staple in our family for three years now. I bought it during a period of financial difficulty and have not had any regrets. Slow cookers can greatly reduce the weekly grocery budget in addition to allowing you to “set it and forget it” but still have a meal at the end of the day. If you were to flip through my copy of the book, you would find I have

I had some extra crock-cooked navy beans with oregano. I’ve wanted to try a bean dip for awhile. Nathan said the beans were too plain. I’d made them with my usual sea salt and oregano, and loved them drizzled with a bit of olive oil, but he was right. I’d underseasoned. His admission was the push I needed. Serves 6 Ingredients: 2 cups leftover White Beans with Oregano, drained 1/4 cup olive oil 1-2 cloves garlic or 2 tablespoons toom depending on hhhhhow much you like it 🙂 few grinds black

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