Why bother to cook from scratch when we are bombarded with so many quicker, easier ways to feed ourselves? Good question! Cooking from scratch is not just a destination - feed ourselves. It is a journey on which you mindfully choose your recipe, the type of ingredients you will use and the cooking methods you desire, creating an opportunity to fill your home with savory aromas and involve the family in the process: an opportunity to teach your children responsibility, how to cook and the value of delicious, healthy food while spending time together. And yes, you could open a couple of cans of organic beans for this recipe and save some effort, but in my opinion they would not be as tasty or nutritious as those that you soak for hours and simmer slowly yourself.
Although this recipe requires quite a bit of time it does not take that much of your time. For example: Try placing the beans in water to soak overnight, then place in a slow cooker to simmer while you are at work or doing other chores. Then finish the recipe for your evening meal. As a bonus there will probably be left-overs for another meal, which I always appreciate.
Treat yourself and your family to this hearty recipe. Remember to use organic ingredients and encourage your children to help.
1 1/2 cups of dried pinto beans
3 cups water
2 1/2 teaspoons sea salt (separated)
1 1/2 pounds ground beef
1 cup chopped onion
1/2 cup chopped peppers of your choice (optional)
1/2 teaspoon black pepper
3 tablespoons of chili powder
1 1/2 quarts crushed or whole tomatoes
Wash beans and place in a 2 quart saucepan. Add cold water to cover 2 or 3 inches above the beans and soak 12 to 18 hours. Drain and discard water. Combine beans with 3 cups fresh water and 1 teaspoon of salt. Bring to a boil, reduce heat and simmer until beans are tender. Drain and discard water. Brown ground beef, chopped onions, and peppers in a skillet. Drain off fat and add 1 1/2 teaspoons salt, pepper, chili powder, tomatoes, and drained cooked beans. Simmer another 30 minutes. Enjoy!