From Bean Pot to My Belly! I love my bean pot & if I can convert a recipe, I do it! Tonight was an ole standby - Taco Soup - in a bean pot - In the microwave (the stove was full of canning pots).
Taco Soup can be made up just like your fav recipe & placed into the bean pot. Microwave on high for about 25 min. Yes, it takes up your microwave, but your house won't get hot from the stove. Plus you need to be cleaning up peaches for dessert!
My Taco Soup Recipe:
1 can crushed or diced tomatos (I don't like mater chunks, so I will process them till smooth)
1 can kidney beans, undrained
1 can whole kernal corn, undrained
4 scoops of my DIY taco seasoning (Pinterest Link here)
1 lb(ish) browned hamburger (ask me about browning hamburger in bean pot)
3 or 4 Pods of precooked & frozen black beans (ask me about how much I love my Beaba Multipurpose Freezer trays aka PODS)
Mix all in bean pot, lid on, microwave 25 min. This will be HOT HOT HOT, so please use caution when removing from microwave & lifting off lid & handling your bean pot.... Or you could cook it in a pot on the stove - but where is the fun in that...
Dinner was just so yummy, I had to add in some details.
So, back to what I started posting about...
Where does the weekend go?? My weeks are running together. The garden on top of my other motherly duties are stacking up. I have so many peaches that need to be worked up. Beans are canned on the counter, ready for the pantry. I want another picking of blackberries to make my newest fav dish -Blueberry Peach Crisp. This recipe is not only wonderful, but I am going to make it freezer ready & bean pot converted.
My day started when I slept in till 6am - headed to the garden for green beans. I wasn't able to pick yesterday as I had an all day scrapbooking - card making - crafting - have a great day w/ the ladies day. Yesterday, Cooper took the kids to the garden & was able to pick zucchinis, squash & my first 2 Roma tomatoes.
So, off to pick green beans. My in laws stopped by the garden & I sweet talked my way into breakfast w/ the fam at Bob Evans. Cooper had just got the kids up, so off we went. I had priorities today - Magic Mike movie w/ Mindy & Michelle, then back home to get some veggies processed. Before I left for the movie I helped Cooper who was snapping beans. Gracie is a WONDERFUL bean snapper - as long as you give her one at a time. We ended up with 8 qts of canned green beans.
He took the kids to Sam's to give me some time to finish the last batch of beans & I even got a batch of blackberry jam finished just as they walked back in the door. I put some blackberries on a cookie sheet to flash freeze them. I will put them into a ziploc bag so I can use them individually later.
I gave Cooper a question - a tough question - a REALLY tough question - what kind of pie or dessert do you want? Cobbler, pie? Peach, blackberry? He couldn't answer, he was torn, almost to tears (not really). I had the answer in my head - PINTEREST! I searched peach blackberry & found first up - Blackberry Peach Crisp from IowaGirls blog. I am definitely making this again - so yummy! As I am enjoying this little bit of heaven - alone (Cooper wanted to get out of the house after kids are in bed), watching Food Network, and realize I can make this in the bean pot in the microwave, AND even smarter, I can make this into a freezer meal!
So Here It Goes -
- 5 small-medium sized peaches
- 1 small carton of blackberries
- 1/4 cup + 2 teaspoons all-purpose flour, divided
- 2 teaspoons granulated sugar
- 1/8 teaspoon cinnamon
- 1/2 cup brown sugar
- 1/2 cup old fashioned oats
- 1/4 cup cold butter
- Pre-heat the oven to 375 degrees. Wash peaches, then score an “x” into the bottom with a knife. Gently place the peaches into a big pot of boiling water for 30 seconds. Remove and let cool before sliding off the peel with your fingers. Cut peaches into 1/2″ pieces then add to a big bowl with the blackberries.
- Add 2 teaspoons flour, granulated sugar and cinnamon to the fruit and mix well. Pour into a non-stick sprayed 8×8 baking dish.
- In a small bowl, mix together remaining flour, brown sugar, old fashioned oats and cold butter with your hands until butter is the size of peas. Top fruit with crisp mixture and bake, uncovered, for 25-30 minutes, or until crisp is golden brown