Almost Meatless Monday

This used to be a monthly meal for Don and me back when we were really pinching our pennies. It'll make a return, but perhaps not monthly.

Pinto Beans

1. Put 2 cups of pinto beans in the crockpot, covered with water, to soak overnight.
2. Drain, rinse the beans, and put new water in - I used 1 quart.
3. Add 2 pieces of bacon, diced, and about 1/8 cup chopped onion. Do not salt the beans before cooking them as it will make them tough.
4. Cook on LOW 8-10 hours.

Serve with salad and cornbread.

Roasted Asparagus - a first for me

We finally had some warm weather here at home, and I asked Don to cook out on the grill. I made some pineapple salsa and curry rice, and then sprinkled the boneless chicken thighs with some jerk seasoning. While the chicken was cooking, I roasted the asparagus.

I have to admit that this was the first time I've EVER bought fresh asparagus. I've had it in restaurants and really enjoyed it; but I'd never bought it and cooked it at home. It was very, very simple:

1. Preheat the oven to 400˚.
2. Put 2 tablespoons of olive oil onto a rimmed baking sheet.
3. Break each asparagus spear at the "tenderness" point - it'll break naturally and you can discard the woody ends. Place the spears in the pan, and use your fingers to roll each one in the olive oil until coated.
4. Sprinkle with salt and pepper, and roll again.
5. Roast for 10-12 minutes.

Enjoy!