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.)

1 comment:

karen joyce said...

can i say, i've been making rip-off chipotle burrito bowls lately and doing this same black beans thing, with chipotle and serrano peppers and garlic. salsa, brown rice, grilled red, green peppers and red onions...

then, the other day I made a pot of chopped grilled organic chicken breasts (which, of course, you can leave out), with cannelinis, red kale, criminis, and sweet potatoes, seasoned with rosemary, thyme, dash of cumin and coriander, red pepper flakes. simmer in some broth to add juice. it's perfect over a mix of mashed potatoes and brown rice, for creaminess.

YUUUUM. love you and can't wait to cook with you! ttys.