There’s so much food and it’s not all good. Sure, it’s easy. I can get a can, a jar, a box, or a bag. But I’m not buying it anymore. It doesn’t have to be hard to eat fresh food. I might still buy the odd can of tunafish. Or a box of Cheerios. But when I do, I will use a guiding principle of “the fewer ingredients, the better.”
Today I made black beans and rice. Sauteed some onions (1/2 a vidalia sliced thin) in olive oil and gradually as they became soft and translucent, I added chopped garlic, cumin, coriander, chili powder, paprika, and oregano, pretty much to taste. Oh, and lest I forget the 2 tablespoons of apple cider vinegar (thanks to Jen for reminding me). I let that simmer for a few minutes and then added a 1/2 cup of water and about a cup of black beans (cooked). I put a lid on it (heavy cookware is best) and let it simmer for about 20-30 minutes.
Earlier on and on a second burner, I had started the brown rice (Texmati) so it would be ready to mix with the beans. The whole recipe took about an hour and a half, but an hour of that was just the rice sitting there simmering. The house smells delicious and so was my dinner!
I had a black bean brownie for dessert, but I’ll give you that story next week.