Chocolate & Banana Pancakes
Banana pancakes are great. Chocolate chip pancakes are great. In fact, the only thing better could be the combination of the two!
I was never a big refried bean person as a kid (Heck, I barely ate beans as a kid. I made up some weird crap to get out of eating green beans). As I got older and realized that things that look kind of funky sometimes taste delicious, I tried refried beans out of a can, and it wasn’t bad. And then one day, years later, Dave decided to make them at home, and reserved my permanent spot on the bandwagon.
Not only – as I cared less about when I was growing up – are beans an excellent source of protein and something pretty much any diet recommends that you get plenty of, but oh my goodness these are delicious.
This photo is actually from day two.. because we ate our dinner plates immediately.
Here’s what you need to make the refried beans. You can serve them as a bean dip, put them in burritos/tacos, and/or add them to a salad or “burrito bol” as they have been known to be called. That’s what this one was – leftovers for lunch yesterday. Delicious, delicious lunch.
2 slices of bacon
1/2 onion, cut into 1-inch slices
1.5 cups of dried pinto beans
1 Tbsp. vegetable oil
The morning you plan to eat the beans, place them in a bowl of water to soak all day. An hour and a half before dinner time, start boiling them in a medium saucepan, lid on. It will take just over an hour for them to be done and mushy.
Drain the beans, and then smash with a potato masher. Salt well.
Meanwhile, cook the bacon in a skillet and add the onion when enough fat has rendered out to grease the pan a little. When everything is very nearly cooked, add the smashed beans into the pan, too, and stir to coat and combine. Cook long enough to bring everything back up to the same temperature, and then serve.
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