SLOW COOKER REFRIED BEANS
2 cups or 14 ounces dry pinto beans
1 jalapeno or serrano pepper
3 garlic cloves
5½ cups water
1 teaspoon cumin
½ teaspoon pepper
½ teaspoon salt
1 tablespoon crema Mexicana or sour cream
slow cooker or crock pot
Makes 2½ cups. Takes 8 hours 30 minutes.
Rinse beans. Cut onion into four pieces. Seed and dice jalapeno pepper. Mince garlic. Add beans, onion fourths, jalapeno, water, cumin, pepper, and salt to slow cooker. Stir once. Cook on high overnight or for 8 hours.
Remove onion fourths. Drain using colander in bowl. (Save drained water, in case your beans are too dry or use a bean broth.) Mash beans with potato masher. Add crema Mexicana. Stir with spoon. There you go. Serve hot.
1) This dish takes 8-and-a-half hours. Think of all the lunar eclipses you could see in that time.
2) Depending where you are and if you want to see the whole thing or just the totality phase, you’re thinking anywhere from 2 to 120 eclipses.
3) Of course, the Moon goes its merry way after giving us an eclipse of itself. Why? It just does. So if you want to see sequential total lunar eclipses, you’ll need to take the Moon out of its orbit.
4) Repeatedly. Won’t this wreak havoc upon the Earth? Yes, it will. At the very least, displacing the moon again and again, will cause thousands of mile high tsunamis. Coastal cities will be obliterated. Humongous, terrifying earthquakes will finish off all remaining people, which makes this entree the ideal end-of-the-Earth meal.
– Chef Paul
The cookbook is also available as an e-book on Nook
or on my website-where you can get a signed copy at: www.lordsoffun.com