Remember- If you soak and cook your beans correctly you won't have the digestive/gas problems, so yes it takes longer, but it's worth it!
Husband Rating: 5 stars
2 lbs. dry beans (4 cups)
1 lb. ground beef
1 10 oz. can tomato sauce
3/4 cup salsa
3-5 Tbsp. Taco seasoning (or to taste)
3 cloves garlic
1/2 cup onion, diced
Note: I like to mix the variety of dry beans I use. Beans come in 1 lb. bags, which is 2 cups dry in each. For this batch I used 2 cups of pinto beans, 1 cup of black beans, 1 cup of red beans. Mix it up however you want, just equal 4 cups.
Step 1: The soak. I always start my beans Tuesday night before bed, and serve the finished product Friday for dinner. That should give you a good idea of the timeline. I know it seems time consuming, but remember most of that time they're just sitting on your counter, no work involved:) You always want to soak beans overnight, always. I place mine in a huge bowl, cover with water and head to bed. Easy!
Step 2: Sprout. A lot of bean-makers skip this step, but it's worth people! Did you know that by sprouting your beans you can almost double the nutrition? I let mine sprout all day Wednesday and Thursday and they are good to go. Can you see it in the picture? The beans open and a little sprout pokes through. So, after they've soaked all night I rinse them really well and place them in a spaghetti strainer. I put a towel underneath and let them sit in the strainer for 2 days. Every 3 or so hours when walk by I give them a little shake and run a little water over them. Don't bother waking up during the night though, they'll be fine:) Can you handle this?
Step 3: Quick Boil. This is a step you don't want to skip. I do this Friday morning, right before tossing the beans in the crockpot. In this step you get rid of all that lovely gas-causing slime. It's easy to do, just boil it right off. I put the beans in a large pan and cover with water. Bring to a boil. You will notice a white, foamy, slimy stuff float to the top. This is the scum you want to get rid of, can you see it in the picture? Just use a spoon and scrape it off. Get as much as you can, then rinse the beans again in your strainer.
Step 4: Cook 'em up. I recommend using your crockpot, it's just easier. Dump in your beans, pour in enough water to cover the beans and toss in 3 or so cloves of garlic. I put them on high for 6 hours. They will start smelling really delicious after 4 hours or so. I never add salt to the beans, they do taste pretty bland at this stage, but you'll add the oomph later.
Step 5: Taco time. Cook 1 lb. of ground beef in your skillet, drain any grease. Add onion, we love red onions here.
While the beef is cooking, strain your beans and mash them. I don't bother with a puree, just a potato masher for a few minutes works great.
Into the pot add your mashed beans, tomato sauce and salsa. Mix thoroughly. Add your taco seasoning to taste. Some people like a lot of the saltier taco flavor, while I prefer a little less. Just add and stir until you get the taste you like.
This is what your finished beef and bean mix looks like. I will serve some type of yummy taco/burrito for dinner, and put the remaining mix in 2 cup ziploc containers to freeze. This will stay delicious in your freezer for up to 3 months. To reheat, I just take it out the night before and let it thaw in the fridge, then microwave until warm to serve.
Step 6: Serve. This is one of our favorite ways to eat the mix, in crunchy tacos. Warm the shells in the oven, then fill with a spoonful of the taco mix. Add lettuce, tomatoes, cheese, sour cream and your other favorite toppings.
I'm making another batch of beans this week and I will be making homemade frozen burritos. I tried to take pictures last time, but they just disappear too fast!
Any questions? Great ideas for the mix? Let me know in the comments!