A pot of hearty beans hit the spot last week when the frigid temps were hovering in the teens. I soaked some pinto beans overnight, then drained and rinsed them. I then sautéed some garlic and onion, added them to the beans and then put them in my slow cooker to simmer on high along with a can of Ro-tel tomatoes and about a 1/3 cup of Whole Foods Roasted Chipolte Salsa and a couple of tablespoons brown sugar and a splash of molasses for sweetness. I added salt, coriander and cumin for seasoning and upped the spice level a little with some chili powder and red pepper. Then I sat back and enjoyed the smell as they bubbled away. After about 4 hours I cut them back to low and let them cook a couple hours longer as I chauffeured the kids to after-school activities. They were perfect for dinner served alongside some turkey tacos (my son's favorite). Even better for lunch the next day as shown in my photo above!
So much of our history can be learned through food!