Beans, beans, the magical fruit.
The more you eat, the more you’re mute.
Wait, that’s not how it goes. But that’s how it went this past week when I officially lost my voice. Like, LOST it. For those of you who know me (and have experienced my chatter), this was the most difficult thing for me. I mean, I have so much to say! I went through a bajillion text messages this week, followed by even more scratch pads, and even learned a little sign language. OK, so I improvised on that last part. It was a real challenge, but the good news (or bad news depending on how you look at it) is that my voice is finally coming back! Phew!
For the longest time, I have been leery of refried beans. If you’ve made a trip down the ethnic aisle at the grocery store, you’ve likely experienced what I’m talking about. Being forced to make a decision between lard free or refried beans with lard makes them a little unappetizing. In addition, they make that great suctioned noise when you try to wrestle them out of the can. Yuck! My husband loves refried beans and I’ve been avoiding them forever, but no longer.
After doing some serious research for this Mexican fiesta we are having later this month for someone’s 30th birthday, I found out that you can make them in the slow cooker and that’s exactly what I did. Wow! They babies were so good that I couldn’t stay out of them. They’re fat free and packed with protein. Yum.