Crockpot Refried Black Beans

I've tried a few different homemade refried bean recipes; but until now I never really thought any of them were "keepers".  This one is really tasty, super cheap and easy since its cooked in the crockpot.  

I found the recipe from Budget Bytes.  Budget Bytes figured that the entire recipe only costs about $2.75, which is about 31 cents per serving.  I probably spent even less since I only buy dried beans when they are on sale and the jalapeno and the onion were from my garden.

I made a few changes for my likes and what I had on hand: I substituted black beans for pinto beans, used a small jalapeno instead of medium and 3/4 tsp minced dried garlic in place of the minced fresh garlic.

Ingredients:

-1 pound dried black beans

-1 medium onion, diced

-1 medium or small jalapeno, seeds removed and diced small  {you could probably substitute about 1 tbsp diced canned jalapeno too}

-3/4 tsp dried minced garlic or 1 tbsp minced fresh garlic

-1 tsp cumin

-1/2 tsp chili powder

-1/2 tsp black pepper

-6 cups water

-2 tsp salt

Process:

1. Rinse beans with cold water.  Place beans in crockpot.

2. Add onion, jalapeno, garlic, cumin, chili powder and black pepper {not the salt; it can make bean tough while cooking}.

3. Pour water over beans.

4. Stir, cover and cook on high for 2-3 hours or on low for 4-5 hours or as long as 8 hours {they won't over cook or dry out as long as they are on low and the lid stays on}.

5. You can strain of any extra water {could be about 1 cup, but save, I didn't bother straining any water; they thicken up as they sit}; mash beans if you like and add bean water to get the constancy you like.

6. Add salt before serving; I forgot.  Enjoy!  

I made these when we had tacos.  Also great with tortilla chips!

They would be a great side to any Mexican-style meal.  I enjoyed the leftovers with my morning eggs.  They'd also be awesome for a taco dip.

Homemade Canned Sauerkraut

This past summer I decided that I really wanted to try fermenting and canning my own sauerkraut.  And I will be doing it again this summer, but I'll be canning even more!

So, I bought 6 cabbage plants at a local nursery, planted them within our landscaping and let them do there thing throughout the summer.  Some of the plants did well, others only got to be about the size of an orange.  

I looked at a lot of recipes and methods and settled on two for my main references Bonzai Aphrodite and SBCanning for the fermentation process.  

And used the Ball Complete Book of Home Preserving for the canning process.

So at the end of the season, it was time to tackle my goal... fermenting my own sauerkraut!

This is what I did and how I went about canning it...

Ingredients:

-fresh cabbage

-salt {about 2 tbsp per 2 pounds of cabbage}

*You may need more salt and some water to make extra brine; 1 tbsp per 1 cup water.

Process:

1. Harvest cabbage and peel off all the damaged outside layers.

2. Weigh cabbage.  I ended up with a total of 8.17 pounds; which isn't really much, but enough.

3. Shred the cabbage; I found that the slicing blade of my food processor worked great.  If you don't have a food processor you could just slice the heads as thin as you can.

4. Place the shredded cabbage in a large container {either a large glass or plastic food safe container will work; I don't have a traditional kraut making crock.}

I used a 2 gallon glass jar with a lid that I ordered from Amazon.  I had previously painted the outside of the jar with a special permanent glass paint...

5. Add canning/pickling salt {I actually used regular table salt} to cabbage and "message" the salt into the cabbage.  This will help the cabbage breakdown and start to release it's liquids.

6. Allow the "messaged" cabbage to sit for about 15 minutes to let the most of the liquids release.  

*Add a brine solution of 1 tbsp per 1 cup of water if needed.  You want enough liquid to rise above the cabbage when compressed.

7. Place a plate/cover or a water-filled plastic bag {I used a cover from a plastic container} on top of the cabbage.

8. Weigh the plate/cover down, using jars filled with water.  {I used 3 cleaned out peanut butter jars}

9. Cover large jar/container with a towel to allow the kraut to "breath" and yet keep everything else out.  {I also added the glass lid for my jar, a little extra weight.}

10. Place the kraut container in an area between 55 and 70 degrees.  {Lower temps will ferment a bit longer and higher temps will ferment a bit quicker.}

You know fermentation is occurring when the surface is bubbly; when it stops bubbling the fermentation is complete.  It should take about 4-6 weeks; depending on the temperature.

11. During fermentation check the kraut daily to make sure it is still submerged by about 3 inches of brine. 
Also, remove any "scum or mold" that may form; clean off weighting jars if needed.  Replace everything as was.  
{I only had a tiny bit of "scum" during the last week of fermentation, otherwise it just bubbled.}

12. After fermentation is complete the kraut in the jar should look like this...

Refrigerate and use within 3 months or can and use within 1 yearish. 

You can taste it as it ferments to see what its like; I couldn't bring myself to try it yet.

To Can Saurkraut:  {I used the hot-pack method.}
1. Place sauerkraut and brine in a large stainless steel pot and bring to a simmer over medium-high heat.

2. Pack sauerkraut {with enough brine to eliminate any air bubbles in the kraut} into hot sterilized jars, leaving 1/2 inch headspace.

3. Wipe rim, top with lid and screw on ring to fingertip tightness.

4. Place jars in water-bath; make sure the jars are covered with at least 1 inch of water.

5. Bring to a boil and process pints for 10 minutes and quarts for 15 minutes.
6. Remove canner lid, allow to sit 5 minutes.  Remove jars to a clean kitchen towel or wire rack to cool completely.

This sauerkraut is fantastic; use it as you would any other kraut.  Plant some cabbage this year and enjoy!

Pumpkin Granola

This granola is awesome and very easy to make!  I love it with Greek yogurt or just on its own as a snack!  

I found the original recipe from Running to the Kitchen; I substituted oatmeal for the pepitas {pumpkin seeds} and used an extra 1/2 cup walnuts in place of 1/2 cup the pecans.  Enjoy!

Ingredients:

-3/4 cup sliced or slivered almonds

-1/2 cup oatmeal {I used old fashioned, its less processed}

-1 cup walnuts, coarsely chopped

-1/2 cup shredded or flaked coconut

-2 tbsp chia seeds {optional, if you don't have them you can leave them out}

-3 large dried dates, chopped  {about 2-3 tbsp chopped dried dates or you could use raisins or maybe even dried cranberries}

-1 tbsp pumpkin pie spice

-1 tsp cinnamon

-1/4 tsp ground cloves

-pinch of salt

-3 tbsp melted coconut oil {you could probably substitute butter or even peanut or other nut butter, although it may change the flavor}

-2 tbsp applesauce {you could add an extra 2 tbsp pumpkin puree as a substitute}

-1/2 cup pumpkin puree

-1/4 cup maple syrup {or honey}

-1 tsp vanilla

Process:

1. Preheat oven to 325 degrees.  Line a baking sheet with parchment, foil or my favorite... a silpat.

2. In a large bowl combine all dry ingredients and mix well.

3. In a small bowl, combine all wet ingredients.  Mix well.

4. Add wet mixture to dry mixture and stir until thoroughly combined.

5. Pour mixture onto the prepared baking sheet and spread into an even layer.

6. Bake for 40 minutes, stir occasionally.

7. Remove from oven and allow to cool completely, about 20-30 minutes.

8. Transfer and store in an airtight container.

Enjoy!  

As I said, I love this with Greek yogurt!  I also like to add some fresh pumpkin butter and/or honey for an extra treat.

I'm sure it would also be great over ice cream.  But it really is awesome by itself!

Giant Chocolate Chip Cookie

This is such an easy way to make chocolate chip "cookies".

Its actually more like Blond Brownies than normal cookies because its so thick; to make it more like a huge cookie you could divide the mixture between 2 pans {or refrigerate/freeze half for another day; defrost, spread and bake} or you could also half the batch for a pizza-sized pan.

Ingredients:

-1 cup butter, softened

-3/4 cup sugar

-3/4 cup brown sugar

-1 tsp vanilla

-2 eggs

-2 1/4 cups flour

-1 tsp salt

-2 tsp baking soda

-2 cups chocolate chips {or butterscotch, peanut butter, white chocolate or other chips}

Optional Ingredients:

-1 cup walnuts or other nuts

-sprinkles

-raisins or dried cranberries

-1/2 cup flaked coconut

Process:

1. Preheat oven to 375 degrees.

2. In a large bowl beat butter, both sugars, vanilla and eggs until fluffy.

3. Add flour, salt and baking soda, mix well.

4. Stir in chocolate chips and nuts, if using.

5. Spread on a greased or parchment lined pizza pan or cookie sheet.

6. Add sprinkles, if using.
7. Bake for 25-30 minutes.

8. Cool in pan on a wire rack or if using parchment remove cookie from pan and cool on rack.

9. Decorate as desired.  
{You could use this for a cookie lover's birthday and use frosting to decorate the top.}

10. Slice and enjoy!