This evening was a rush to get supper on the table, so I just threw together some brussel sprouts, leftover pinto beans, slice of tomato and corn on the cob. Took less than 20 minutes and tasted delicious!
1/2 bag of frozen brussel sprouts
Dash of Garlic powder
Heat brussels sprouts on med-high heat for 8-10 minutes. Drizzle olive oil and lemon juice over. Add salt and garlic to taste. Voilá!
Slow-Cooked Pinto Beans:
Soak 3 c. of dry pinto beans for 6-10 hours. Drain and rinse. Place in reg sized crock pot (approx 5 qt. ) and cover with cold water. Cook on high for 8 hours or over night. Add salt to taste, 1 tsp. onion powder, 1/2 tsp. garlic powder, and 1/4 tsp cumin powder. Cook on low 2 hours. Serve.
Place fresh corn in pot of water. Bring to a boil and cook on med-high heat for 10-12 minutes. Serve with butter and salt.