I made Refried Beans and Ranchero Sauce.  I used both to make Huevos Rancheros (on corn tortillas for 2 and flour for the other 2).  I used the beans to make burritos and a bean dip with refried beans, cheese, onions, and tomatoes.

Ranchero Sauce recipe adapted from Slow and Easy by Natalie Haughton

(Very good.  Will make again.)

1 medium oni­­­­on, chopped

3 cups chopped bell peppers (mix of colors)

2 garlic cloves, crushed

1 can (4 Oz) green chiles

1 can (28 oz) diced tomatoes

1 jar (16 oz) chunky salsa

1 can (6 oz) tomato paste

2 tsp ground cumin


Combine all ingredients in 4 qt slow cooker.

Cover and cook on low for 6 -7 hours.  (I let it go longer and then threw it in the blender so it wasn’t so chunky.)


Refried Beans adapted from Make It Fast, Cook It Slow by Stephanie O’Dea

(Very good.  Will make again.)

2 lb bag of dried pinto beans

2 T ground cumin

1 T ground coriander

6 yellow onions

20 garlic cloves


Soften the beans overnight or use quick soak method. Put the beans in the crockpot and cover with about an inch of water. Stir in cumin and coriander.  Cut onions in half and put them in.  Same with the whole garlic (or mince less and leave it in.)  Cover and cook on low for 8 to 10 hours or until beans are soft.  Remove onions (and garlic?) and smash or use mixer.  Can fry later in butter or olive oil but I didn’t bother.



(Kids really liked these. Adults did too.)


Pork shoulder


Green chiles




Add all ingredients to the slow cooker and cook until meat can be shredded.  Wrap in flour or corn tortillas and bake until beginning to brown.  (Flash freeze and when ready to reheat, throw in the oven covered in foil.)


Chicken Chimis

(Always a hit.)

Cooked chicken



Ground cumin


Mix all ingredients in a skillet and cook down.  Wrap in tortillas and bake at 350 until golden.  (Flash freeze and when ready to reheat, microwave or put in oven covered in foil.)


Balsamic-Glazed Onions adapted from Slow and Easy by Natalie Haughton


3 lbs red or yellow onions (or mix) sliced

3 T balsamic vinegar

3 T packed brown sugar

½ tsp salt

¼ tsp pepper


Put all ingredients in 4 quart crockpot.  Cover and cook on high for 3 1/4 to 3 ½ hours or until onions are tender.  Can stir mixture after 2 hours.  (I left the lid off after onions were tender to thicken the sauce.  She said to add 1 more T of vinegar but I did not.)