Entries from Tucson
Cuando andábamos cortando rábanos unos comíamos y otros dejabanos
Six months into this urban gardening busyness and all I know for certain is if you want a quick “win” (as they say), plant radish seeds in the ground or in pots, water regularly, and in five weeks you’ll have more of the crunchy taco condiments than you have refrigerator for.
You could draw a Venn diagram for how easy, inexpensive, fast-to-prepare, tasty, and satisfying this recipe is and it would resemble a single ring staining the surface of your treasured mesquite wood desk. It could happen one day when you are working from home and are so hungry and the beans smell so good and you hastily ladle a sloshy bowl and eat them right there in front of your monitor because you don't think to use a placemat.
That might be a costly mistake – handcrafted mesquite furniture isn't cheap – but at least your diagram would never be mistaken for the rings of the International Olympic Committee because trademark infringement like that could be even costlier.
Which is to say, this is just about the best recipe in the world. There are only a few ingredients and you can prepare the whole thing in three minutes in the morning and it's ready just in time for dinner.
In fact, getting the cowboys to take their boots off before getting into the pot is the hardest part. Har!
Also, this is just as tasty if you substitute liquid smoke and a spoonful of coconut oil for the bacon. Honestly though, if you don't have bacon or liquid smoke or coconut oil, don't worry and make it without. Who needs them, really? Not you and not this recipe.
- 1 pound pinto beans
- 2 teaspoons salt
- 1 teaspoon salt-free Southwest Chipotle Seasoning blend
- 1/4 teaspoon ground pepper
- 8 cups water
- 1 strip bacon OR 1 tablespoon coconut oil and 1/4 teaspoon liquid smoke
Sort through the beans to be certain there are no rocks or dirt clods.
Rinse the beans and place in the slow cooker.
If including the strip of bacon, cut it into half-inch strips and add them to the beans. If not, add the coconut oil and liquid smoke.
Toss in the salt and pepper, add the water, cover and cook on low for 8 hours.
A bowl of these are yummy enough on their own, but more often than not, we'll eat this with little tacos we make with chopped onions, cilantro and avocado slices rolled up in street taco size corn tortillas.