INSTANT REFRIED BEAN MIX TOP
1-1/2 cup pinto or black bean flour
1-1/2 teaspoon chili powder
1/8 teaspoon garlic powder (opt)
1/2 teaspoon cumin
1-1/2 teaspoon salt 1 teaspoon dehydrated minced onions (opt)
Mix and store in an airtight container. To prepare: Whisk 3/4 cup above mixture into 2 1/2 cup BOILING water. Cook while stirring over medium heat for 1 minute, until mixture thickens. Don’t worry about the lumps - they taste great too! Reduce heat to low, cover pan and cook for 4 minutes. Add 1/2 cup salsa or picante sauce (or to taste) if desired. Mixture thickens as it cools and will stay thick even after heating.
Whatever you do, don’t forget cabbage.
Basically a weed - preferring cool climates, that makes it near perfect for northern areas.
Most folks are so used to seeing “head lettuce” and big heads of cabbage that they don’t realize these are the exceptions. In my experience, head lettuce or cabbage is highly prone to insects and rot.Leaf lettuce and especially cabbage can have even better yields.
And the cabbage leaves I harvest now for my salads and my soups are SUPER! Very sweet and tender, not a hint of bitterness. Not to mention that given the right conditions, the cruciferous vegetables are basically perennials. I had a broccoli growing against a fence that sprouted for four years in a row.