The recipe for Mexican Meat Mix is found separately.
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- 1 lb
- dry pinto beans
- 3 c
- mexican meat mix, thawed
- 1 tsp
- 1 Tbsp
- chili powder
- 1 bag(s)
- corn chips (10 oz)
- 1 c
- grated longhorn cheese or monterey jack cheese
- 1/2 c
- onion, chopped
- lettuce, shredded
- tomatoes, chopped
1Wash beans, put in a large pan and cover with water. Soak overnight. Cover and cook over low heat about 4 to 5 hours until beans are tender. Add water if needed. Add Mexican Meat Mix, salt and chili powder. Cook uncovered about 1 hour, stirring occasionally, until heated through. Serve in small bowls over crisp corn chips. Garnish with cheese, onion, lettuce and tomatoes.
Substitute 3 (15 oz) cans pinto beans for dry pinto beans. Omit soaking and cooking until tender.
Dehydrating beans will help cooking times during emergencies and also cut down on fuel usage.
1 pound small beans (such as pinto, navy or lentils), uncooked
1 Rinse beans to remove grit
2 Bring a large pot of water to a boil, add beans, cook until soft for 2-3 hours. Drain the beans to remove any excess water.
3 Lay beans on dehydrator tray in single layer. Pat with towels to remove excess moisture. Arrange beans so that air can circulate around them.
4 Set temperature to 140F degrees
5 Dry for 5-8 hours, turning beans and rotating trays every 2-3 hours to ensure even drying. Check the dryness periodically. When you touch the beans they should be dry and brittle and have no pockets of moisture present. Remove the tray and cool beans completely.
6 Place beans in airtight container such as jar or plastic freezer bag. Store in cool, dark place.
7 To rehydrate, add 1 cup boiling water to 3/4 c dehydrated beans and allow to sit for 15 to 20 minutes.