Today I cooked up a batch of Miss Maggie's Family Favorite Pinto Beans. I started them in the pressure cooker, because I worry about putting red beans straight into the slow cooker (do pintos count as red beans? Probably not, but I would rather be overcautious than sick). Then I decided not to do them in the slow cooker anyway, but just cook them for the afternoon on the stove with Miss Maggie's spices. (Because of time, not worry about toxins.)
When they were done, I took about half the beans and liquid, and mixed them in a skillet with the remains of last night's sausage, sliced up, and last night's pasta, two little garden tomatoes, and some chopped celery. I let that cook about half an hour, and added a bit of cheese on top.
And tomorrow I'll probably puree the rest of the cooked pintos, and freeze them in small amounts. Instant refried beans, if tortillas ever go on sale again or if I get ambitious enough to make my own. Multicultural food note: around here, pita bread is often cheaper than tortillas, and, depending on what style you get, it can work just as well for things like fajitas.
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