I’m actually excited that I didn’t get called in to sub today. While we desperately need the money right now, I had my pinto beans soaking last night and was looking forward to this morning and getting them going in the crockpot. This is my first time every making beans and I’m proud to say that I’m using my Grammy Vaughn’s recipe. Depending on how they come out, I may be willing to share.
The picture above is from this morning, thus you can see the onions in all their glory. I’m a little worried I might have added too much water, but that might fix itself if the beans soak up more. The only thing that I didn’t do is add salt pork. Call me a wimp, but now knowing the part of the animal it comes from, it might take me a while to get used to the idea of ever using salt pork again for anything! The plus side of not adding it, though, is that it means the meal is completely vegetarian friendly and will most likely be a lot easier for me to digest.
Hopefully I will remember to take a photo of the beans tonight when we have them for dinner. They will be hanging out in their pot for close to eleven hours before the boy gets home. It will be so tempting for lunch, but I’m going to make sure I don’t eat any until dinner. Well, excluding the occasional taste test for flavoring.
Another plus of this is that I had to buy mustard powder and picked up some Coleman‘s. We’re going to try mixing it up for mustard next time with have brauts or burgers and see how we like it. If it works out well, I might try my hand at growing a mustard plant this spring.
Multifarious Raymonds 