Solution: Create a new, frugal recipe using the hot dogs as an accent for flavor.
Our grocery budget this month is VERY tight because we paid $850 for our upcoming veggie CSA that will start in June and run through October. The CSA will save us money for sure, but this month, because we had to pay upfront, our budget is tight.
But, as they say, necessity is the mother of invention, and this meal was a hit with every one except one of my children.
Pinto Beans, Hot Dogs & Peppers
1.5 cups dry pinto beans
2 hot dogs, diced in small pieces (I used grass fed to make it healthier)
3 cups chicken broth (I used homemade to reduce costs even further)
1 green pepper, diced
1 red pepper, diced
1 onion, diced or 1 TBSP dry onion flakes
1 tsp. garlic powder
1 TBSP cumin
2 tsp. oregano
1 tsp. salt
Bring the beans to a boil for one minute in a pan, turn off heat, cover and let sit for 60 minutes.
Drain the beans
Put all ingredients including the beans in a slow cooker and stir until combined.
Cook on High for 3 to 4 hours or Low for 5 to 6 hours until pinto beans are tender.
I shared this post at The Gathering Spot, Tempt My Tummy Tuesday, Slightly Indulgent Tuesday, Family Table Tuesday, Scratch Cookin’ Tuesday, Tuesday’s Table, Try a New Recipe Tuesday, Delicious Dish Tuesday, How to Tuesday, Waste Not Want Not Wednesday,