A portrait of my kids every week for 52 weeks.
A peanut butter diptych today-
Henry trying to lick peanut butter off his chin.
Audrey picking the peanut chunks out of her chunky peanut butter-spread toast.
|The night before you want to eat 'em, rinse dried pintos and sort through them to check for small rocks, bad beans, |
or- in my case- sticks. Pour cleaned beans into large stock pot and cover with twice as much water as you have
beans (beans should be covered by at least 3-4 inches of water). Cover and let soak over night.
|About 3 hours before you want to eat 'em, drain beans and|
refresh water (once again filling pot with twice as much water
as you have beans). Chop tomatoes, onion, and garlic and
toss in with beans, and add bay leaves, salt, and pepper.
|Simmer on a med/low partially covered for ~3 hours, checking|
periodically to make sure there is still plenty of liquid and the
beans aren't sticking to the bottom of the pot. Beans are done
when you can easily mash one with the back of a spoon.