Posts Tagged ‘beans’

Pinto Beans and Fresh Bread

I had a busy day today. We went and got a bunch of plants and seeds and planted them and then I made yummy pinto beans and bread. The bread turned out the be the best I’ve ever made and I’ll definitely make it again.

I got this recipe from but cut in in half because even though this bread is great it’s hard for 2 people to eat 2 loves before they go bad.

Easy Big Bread

2 packs of yeast
1/4 cup warm water
2 cups hot water
3 tablespoons turbinado (I used regular sugar)
1 tablespoon salt
3 cups flour
1/3 cup vegetable or corn oil
3 cups flour

This recipe works best if all ingredients are set out, ready to go, in advance. Also, make sure the turbinado, salt, flour, and oil are measured in the exact amounts called for. Pour warm water into a small ceramic bowl and add the yeast. Set aside. In a large mixing bowl, pour hot water over the turbinado and salt, then stir with a wooden spoon to completely dissolve. Combine 3 cups flour with the water mixture. Pour the oil on top of the dough mixture then add the yeast mixture on top of that, but DO NOT STIR. Top with the remaining 3 cups of flour and mix well. At this point, the dough should be pliant and moist, but not gooey. Cover the bowl with a damp towel and set aside to rise for at least 45 minutes.
On a lightly floured cutting board or countertop, divide the dough into half. (This is when I recruit someone to knead the dough, but the recipe actually calls for no kneading; I’ve done this recipe many times without kneading anything, and it always turns out really good.) Flatten each half into roughly an oval/rounded rectangular shape, about 1/2- to 3/4-inch thickness; then roll the dough lengthwise and place on an ungreased, but very BIG, cookie sheet.  Cover the dough with a moist towel and set aside to rise again for another 45 minutes (or longer).
After the dough has risen the second time, preheat the oven to 375 and bake for exactly 23 minutes. If you can keep everyone from digging in right away, allow to cool for about 15 minutes and then enjoy.

*Bake for 30-35 minutes if you use a loaf pan like I did.


Bento #24 – Grilled Veggies and Rice

I did a lot of snacking yesterday, so when dinner came I didn’t eat very much. When I started packing my bento, I thought it would be nice to be able to have some of the good food my Mom made for our dinner. So I placed some of the Spanish rice, black beans, and grilled veggies in my Lock & Lock and then sliced up some strawberries and added some almonds. This bento was very good!

Bento #20

Wow my bentos are adding up fast. I’m glad that I’ve been able to keep up making the bentos, sometimes I get into things and it’s hard to keep it up. But making the bentos has been very fun so far and I think I’m getting better and better at putting them together.


This bento has noodles, edamame, home grown tomatoes, pinto beans w/ a slice tomato on top, a half grapefruit with basil and almonds.

Quick and Easy Black Beans

Yesterday evening I wanted a simple snack, but I hadn’t been at my apartment in a while so there wasn’t much to choose from. When I found a can of beans I knew I was in luck since they’re my favorite type of bean.

Here’s how they turned out.
black beans

Quick and Easy Black Beans

1 can whole black beans
1/4 onion, chopped
1/4 bell pepper, chopped
1/2 tsp olive oil
salt and pepper to taste
1/4 tsp paprika
1/8 tsp cayenne *optional

In a medium saucepan, add olive oil and chopped onion and bell pepper. Once they have softened some, add the can of beans including the juice. If you want more soupy type beans, add a can of water, if not, just add half a can of water. Add spices and cook down until it is hot and becomes the desired consistency.

I ate mine with a piece of pita and it hit the spot!

Bento #15

Here’s the bento I made last night for my lunch today. I used some leftovers from dinner and then made a fruit salad to accompany it. I added some furikake that I found that is vegan on the noodles and put some baby lima beans and cut some corn off the cob from dinner. For the fruit salad, I used some fresh strawberries and cantaloupe and put some dried fruit and raw almonds in a baking cup. Raw almonds are so good, when I went to the store the other day I had to get some to go with the dried fruit.


It looks really good and I can’t wait for lunch to come to eat it!