It was "K" turn to help with dinner. She did a great job getting the pork in the crock pot before leaving for school, shredding the meat (tasting a bit more than necessary in the process), and heating up the beans.
In the process she asked, "Mom, when the beans start to breathe does that mean they are done?"
I'm afraid my giggling prevented an immediate answer, but I said that yes once the beans (molidos) were bubbling they were done. One of the joys of being a mother, seeing the world describe through the understanding of a child.

One of my favorite salads. I've tried a few different recipes but my friend Mel's is my favorite. (Thanks Mel.)
Cafe Rio Pork
3 lbs pork roast (rump roast)
1 cup dark brown sugar
1 cup Worcestershire sauce
1 tsp dried oregano
1 tsp powdered ginger
1 tsp salt
1 tsp chili powder
1 tsp garlic power (or granulated garlic)
1 tbsp dried minced onions
Add all ingredient and cook in crock pot (start in the morning). 1 hour before serving, shred pork and dump out remaining juices. Then add:
1 cup dark brown sugar
1 cup red enchilada sauce
Heat for an hour and serve
Cafe Rio Dressing
3 tomatillos, quartered
1/4 cup buttermilk
1/2 cup mayonnaise
1/2 cup sour cream
1 package dry ranch buttermilk dressing
1 cup fresh cilantro
6 green onions
2 cloves garlic
3 tsp sugar
1 fresh jalapeno (to taste
juice of 1/2 lime
In food processor blend all ingredients. Refrigerate until serving.