Black Bean Chicken Enchilada Soup This Black Bean Chicken Enchilada Soup will quickly become a favorite recipe because it is frugal, healthy, and SUPER easy to make. After you cook the chicken, the majority of the recipe calls for throwing things in the pot. If you have beans already done, you can whip this up in about ten minutes. Including the time it takes to set the table. The enchilada sauce makes the soup a bit spicy, so mix in a spoonful of sour cream and top the soup with some cheese to tone down the flavor for kids or the spice-averse. Black Bean Chicken Enchilada Soup Ingredients: 1 T. avocado oil (or your favorite cooking Keep Reading
How to Make Crockpot Pinto Beans
How to Make Crockpot Pinto Beans In my first bean-related post, I showed you that cooking dried, soaked beans in a crockpot works really well because of the long, slow simmer. I usually use a stovetop burner for every bean except pinto. It's just a weird personal preference. There's something about a pot of beans simmering on the stove that makes me feel incredibly domestic, in a south-of-the-border kind of way. When I'm cooking dried pinto beans, though, I always use my crockpot because 1) I don't have to keep an eye on them and 2) I like to cook them down until they are super soft before mashing them into the consistency of refried Keep Reading