Tuesday, September 7, 2010

Shawn's Favorite Meal

Last night I made Shawn's favorite meal for supper. I figured I'd share it with you all today since it's such a big hit at our house. I enjoy serving this to my family since it employs so many aspects of a healthy, traditional diet: grassfed beef, animal fat, soaked rice, soaked beans, organic vegetables, etc.

Shawn's favorite meal consists of Spanish rice, refried beans, and guacamole with tortilla chips. A disclaimer on the Guacamole recipe though...I don't use a recipe to make the dip. I just throw everything into a bowl, so my measurements on the recipe are just estimates where I "eyeballed" what I seemed to be putting in the bowl.

Spanish Rice

1 cup uncooked brown rice
2 cups warm water
2 Tbsp. acidic medium (whey, yogurt, kefir or buttermilk)
2 Tbsp. lard or tallow
½ cup chopped onion
½ cup chopped green pepper
2 cloves garlic, minced
1 pound ground beef
1 cup frozen corn
4 medium tomatoes, chopped
2-3/4 cups water
Chili powder, salt, pepper, and cumin to taste
Fresh cilantro, chopped

Place rice, 2 cups warm water, and acidic medium in covered dish and leave in warm place for at least 7 hours.

Later, after soaking time has finished:
In large skillet over medium heat, heat fat until melted and hot. Strain rice from acidic water. Add rice, onion, green pepper, and garlic to hot fat. Saute for 5 minutes or until onions are tender. Add the ground beef and cook until browned.

Add corn, tomatoes, and water. Reduce heat to low, cover and simmer for 50 minutes or until rice is cooked. Season with chili powder, salt, pepper, and cumin to taste. Add freshly chopped cilantro and stir.

Crockpot Refried Beans

3 cups pinto beans
8-1/2 cups water
1 onion, diced
1/2 jalapeno pepper, seeded and minced
3 cloves garlic, minced
1/2 tsp. cumin
2 tsp. sea salt
1/2 tsp. black pepper

The night before, place 3 cups dry pinto beans in a pot. Cover beans with warm water and allow to soak 12-24 hours. After soaking, drain water, rinse, and place in crockpot. Add all other ingredients and cook on high for 8 hours. Drain out most of the water. Mash beans, adding some liquid back in if needed. Can be portioned out and frozen for later use.


4 ripe avocados
1 lemon or lime, juiced
1 tsp. sea salt
1 clove garlic, minced
1/4 c. onion, minced
1 Tbsp. cumin
1/3 c. fresh cilantro, minced

Combine avocados, lemon/lime juice, and sea salt. Mash together with potato masher. Add other ingredients and mix well. Refrigerate one hour for flavors to blend.

We add good, pastured, raw cheddar cheese to the crockpot refried beans. We do eat our guacamole with tortilla chips purchased from the store. The best that we are able to find are organic, non-GMO chips that are fried in sunflower, safflower and/or canola oil. I'm not to the point of making my own tortilla chips yet, so this is what we use now!

I hope you enjoy this meal as much as my family does!

This post is proud to be a part of Real Food Wednesday with Kelly the Kitchen Kop


  1. Your meal sounds delicious - with just the right amount of spice. And I love the cute photos - you can't get higher praise than that :)

  2. Looks wonderful Janice! I can't wait to make the Spanish rice. I really like how it's a one pot meal. Thanks for sharing your recipe!

  3. I think that Andrew approves!! He is so cute! I have been meaning to ask you for your guacamole recipe so I was glad to see it on here.