Noisy Pinto Beans

I’ve been experimenting with beans in my pressure cooker and through some trial and error I have made wonderful pinto beans with various meat.  I first made some with peppered bacon and the latest I created included ham.

First, I soak the beans overnight. Then, using a hot mason jar, add beans to a little over half way. Then this is where you can mix it up.  In the pic below, it includes ham, onion, garlic, jalapeños and black pepper and I do not add salt. When I go to use the beans that’s when I add salt.  Once you have your raw ingredients in, fill up the rest of the jar with boiling water leaving 1″ head space. I’ve also tried it with peppered bacon as well as vegetarian and so far the bacon is the house favorite.

Pressure can for 75 minutes at 11 pounds.

Raw ingredients loaded into the jar:

Pinto Beans with Ham

After being pressure canned:

Pinto Beans with Ham

Pot Roast w/ Mashed Potatoes

On Sundays when there is usually someone around the house, I will take advantage of this by throwing something in the Croc Pot or cooker all day long.

I like to cook Pot Roast slowly all day long so it’s moist and falls apart. In a roaster I will put in some water with minced garlic, salt, and pepper and just let the meat slowly cook all day long.

Serve it up with some mashed potatoes, bean and veggies and your family will be happy and full!

Pot Roast

For mashed potatoes, take the desired potatoes and peel them and cut into chunks. Place in boiling water and cook until they are very soft and almost fall apart when you put a fork through them. Once potatoes are done, drain and put back in pot. Mix milk and butter in then add garlic powder, salt and pepper. There you have it, easy mashed potatoes!

You can make gravy with the juice left over from the pot roast by mixing it with flour or corn starch. Make sure to mix it up well so there are no clumps.

Mashed Potatoes with Gravy

Cinnamon Applesauce

It’s fall time when the selection of apples is plentiful and the weather begins to cool enough that homemade applesauce tastes just perfect.

Get a large selection of apples, they can vary in kind. I prefer Macintosh apples but they are only in season during the fall and hard to find out here in Arizona. I can every now and then and they aren’t cheap. So sometimes it’s good to get a mixture of many apples, saves in money and really adds a good taste.

I use my Apple Slicer to make things much easier.
Apple Slicer

And just push down and it will keep the core separate. Works wonders for $1.99.
Apple Slicer

Boil water in a large pot. Add as many apples as you wish, however I warn you that to make a decent amount you need about a dozen of apples. It’s worth to make extra as you just store it in the fridge. Is great to send with the kids to school for lunch.

Boiling Apples

Once they are soft, drain and place back in pot. Mix up well, I use my Braun Hand Blender and still leave some chunks in it. I add cinnamon across the top and mix that up well. Then you are ready to serve. Is delicious with a nice pork loin or shoulder.

Baked Beans on the Grill

These are super yummy …

4 slices of cooked bacon cut into small pieces
1 large can of Bush’s Baked Beans
1 regular size can of black beans
1/2 green bell pepper chopped
1/2 onion chopped
1/3 c packed brown sugar
3 garlic cloves minced
Hot peppers of your choice (I do a mixture of cayenne, jalapeno, and red hot cherry peppers)
Spicy mustard
Salt & Pepper
1/2 cup BBQ Sauce

Baked Beans

Mix together in iron skillet and place on grill on INDIRECT heat for about an hour. After thickened and bubbly, remove and let sit 10-15 minutes. Mix together and yummy! This is perfectly fine to store for leftovers … tastes just as good reheated.