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Back in my One Year Blogiversary post, I mentioned that we were going to be implementing some new and fun changes to Utah Sweet Savings. Well, this is one of those changes. We are going to start featuring some of our blogger friends. They will be sharing some fun thrifty recipes, crafts, and other fun ideas with you from time to time.
I am super excited to introduce some of them to you. I hope you will love them all as much as I do!
So without any further ado, her is our first Utah Blogger. Take it away Amber:
Hello all you Utah Sweet Savings readers! I’m Amber and I blog over at Quilted Euphoria. I try to throw a lot of quilting, crafts, recipes, and just random ideas onto my blog. I love getting to know new people and meeting new friends in this small blogging world of ours, so I hope you come over for a visit and stay a while!
Today I’m swapping blogs with the ladies here and I have a great thrifty recipe idea to share with you. I don’t know about you, but there have been times that our dollars just don’t stretch as far as we need them to. And by the end of the month, our food supply is dwindling. (What exactly can you make out of baking soda and ketchup…?)
I try to keep a good supply of canned and dried foods in my pantry for just these occasions. I know sometimes it’s intimidating to cook with things from scratch, but this recipe is really easy and cheap.
To start this recipe off, I usually start off with around two cups of dried beans. It can be any combo that you like, but I like white, black and kidney beans as a good base. Remember that whatever amount of dried beans you start with, ends up tripling. So one cup of dried beans makes about three cups cooked.
I dump the dry beans in my crock-pot and cover with about two inches of water and slap the lid on. I don’t turn the heat on, but let the beans soak like this overnight.
In the morning, you’ll find that the beans have tripled in size, and most of your water has been absorbed.
Drain your beans in the sink to get rid of the soaking water. This eliminates most of the undigestable proteins that beans have that helps to relieve the “after effects” of eating beans…if you catch my drift! 🙂
Make sure to rinse your beans really well before putting them back in the crockpot.
From this point things get tasty! Cover your beans again with about two inches of water and turn the crocpot on. You can cook them about four hours on high, or eight hours on low depending on how fast you need dinner ready. Cook until the shells of the beans are soft. Then add 1lb hamburger (cooked), 1 can of diced tomatoes, some onion and garlic and your favorite chili seasoning. (I used a packet from the store cause I’m lazy like that)
Cover and let cook an additional 1-2 hours to let flavors blend and make sure your beans are well cooked.
Serve with cornbread or rolls and enjoy!
This is a economically friendly recipe in our house, and I sure hope that this helps you guys out in planning for those leaner times. We end up eating this at least once a month if not more often. It’s tasty, fast, and cheap. My favorite things for dinner!
Thanks so much to Utah Sweet Savings for letting me invade their blog today, and I hope you guys come visit me at Quilted Euphoria!