12 May 2010

Sick Girl Eats Beans, Lives

Getting better. A little bit. Currently not so much better. But, damn it, I am going to meet up with the knitters tonight. I am. They're meeting at a chocolate shop, for god's sake. I've missed them for two weeks, which means my face-to-face social contact has been 1) Noah, 2) Noah's company party, complete with 1.5 hours of swing dancing (which I paid for with exhaustion), 3) A Mariners game with some friends, with the best seats ever, and sadly a 0-8 score, and 4) clerks at grocery stores and the yarn store where I bought wool wash.

Made a giant pot of beans yesterday. Was so excited. I cannot overstate my love of beans and crock pots.


4-6 servings, with lots of liquid--quasi-soup, quasi-consistency of canned beans. I put them over brown rice as they are. But you could eat them as thick soup. Or use a slotted spoon to get them out.

Day before:
Soak 2 cups of dry black beans. Sort before soaking.

Day of:
Drain beans. Rinse.

Put beans in large crock pot. Add 8 c. water. Add 1 chopped onion, 1 chopped bell pepper, 1/2 c. tomatoes (sauce, diced, whatever), 1/2 t. cumin, 1-2 chopped jalapenos or chipotles in adobo sauce. Or something else hot--seriously, people, this is a giant vat of beans. You can do this. Stir it.

Cook on high 4-6 hours.

Add 1-2 T. red wine vinegar or balsamic vinegar. Add at least 1 t. salt. Maybe more. Salt to taste, is what I mean, and keep in mind there is no other salt in this recipe so far.

Eat it, because nothing else could possibly be as easy or delicious or cheap or nutritionally sound.

Top with cheddar cheese, or goat cheese--goat would be awesome. Or don't top it. Or top it with a drizzle of olive oil.

(No crock pot? Do the same thing, but put it in a big pot instead. Bring to a boil on the stove, cover, simmer for 2 hours.)