We are on the home stretch of school. Only two more weeks to go! Yay! I am very excited and pleased with progress made this year, and since our return. We all have worked hard, and it paid off.
Last weekend we took a mini trip to the Windy City for a Bible conference. What a blessing! Mr. Hippie and I both were able to sit under a lot of great preaching. Our kids were all taken care of by others.
|A scene from my weekend...dad and daughter snuggles. With a Wishbone thrown in.|
I can't even begin to describe how nice that was. Usually we all are in church together. My kids sit pretty well for the most part, but I am always distracted by some wiggling, or by Meres. She is still in training. It was wonderful to drop them each one off at their respective class knowing they were well taken care of. I was able to listen. Really listen. It was refreshing for my soul. I came away feeling fed.
Not only was I fed spiritually, but I was fed physically-with food I didn't have to cook. This also ranks up there are quite the blessing.
To top it all off, the fellowship with other like minded believers was a balm to my heart. We had great chats at meals and breaks, and late into the night with our hosts and fellow guests. We made new friends and got to renew old friendships. It was wonderful.
It wouldn't be Friday without a recipe. Today I am leaving the dessert kick I have been on, since I am still trying to behave, and I am sharing a healthy recipe with you.
|What do you do with a drunken sailor early in the morning?|
Charro Beans have also been called Drunken Beans, because of the beer added to the pinto beans for a fine flavor kick. They are almost vegetarian, and are chock full of protein and vegetables. Soupy, they can be served as a main dish or as a side, with your favorite Mexican recipes.
If you are going the main dish route, serve over rice, and top with cheddar cheese and/or sour cream. Tortilla chips also make a great accompaniment.
Since this recipe starts with dried beans, you will want to get it cooking 5-6 hours before serving.
Drunken Charro Beans
1 pound uncooked, dried pinto beans
8 cups water
1/2 pound bacon, diced
1 (14 oz) can tomatoes undrained OR 4 Roma tomatoes, peeled and chopped
2 onions, chopped
1 green pepper, chopped
2 cloves garlic, minced
6 beef bullion cubes (optional)
1 tsp chili powder
1 Japeleno pepper, chopped OR hot pepper flakes to taste
1tsp dried oregano OR 1T fresh
1/2 tsp cumin
2 tsp salt
1 can/bottle Mexican beer
2 limes, juiced (optional)
1/2 bunch fresh cilantro, chopped OR 2 Tbsp dried cilantro
*use fresh herbs and tomatoes in season, and dried when not
-Sort beans. Cover with water. Bring to boil, and boil 2 minutes. Let sit covered, off heat, for 1 hour.
-Drain and rinse beans. Add fresh 8 cups of water. Simmer partially covered for 1 hour.
-Cook bacon until crisp. Add bacon and 2 Tbsp of drippings to beans. Add tomatoes, green pepper, onion, garlic, oregano, cumin, chili powder, japeleno and bullion to beans and simmer 3 hours or until beans are soft.
-Remove from heat. Add salt and pepper to taste, beer, lime juice and cilantro.
What's your weekend looking like? What's on your menu?