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I’m all about convenience,
especially when it comes to cooking in my tiny kitchen/galley.
But economy also plays a very important role,
economy of effort balanced with cost.
This is where my little pressure cooker comes into play.
It would have been faster to just open a can of beans for this next recipe,
but with a bit of fore-planning,
I can pop in some dried beans with water and any seasonings I wish
and 45 minutes later I have beans, the quantity I need, all perfectly cooked
at a fraction of the cost.
Dried beans take up very little space too,
I usually stash little baggies here and there onboard,
and as garbage disposal is always a consideration,
I have no can to get rid of.
As a general rule of thumb 1 cup dried beans equals 2 cups cooked.
HOMEMADE REFRIED BEANS
1 cup chopped onion
4 garlic cloves
2 jalapenos, minced (seeds removed if you want less heat)
oil for cooking
1/2 tsp ground cloves
sea salt and pepper
14 oz can of diced tomatoes
4 cups cooked black beans, drained with liquid reserved
Sauté onions and garlic in oil until fragrant and translucent.
Add jalapenos, sprinkle with seasoning and continue to saute for 1-2 minutes,
being careful not to scorch the spice.
Stir in tomatoes and beans.