the UGC: Cool Beans

Cool Beans
April 27, 2010

I don't think I've flat out mentioned it yet, because it's pretty darn obvious that I just don't cook as much as I used to. It's not that I don't want to, I just don't have the time. I'm not even sure where it went. I must have lost it somewhere between work, the ukulele lessons, the freelance work, and actually leaving the house every once in a while. Yeah, that might explain it.

When I do cook, it's pretty basic stuff. Things that are quick and easy and don't require a recipe or a bunch of ingredients that force me to stop at the store after work.

Tonight, for example, I have uke lessons, so I get home after the boy-fiance who has already fended for himself, so I'm left to my own devices for foodage. Not a big deal, but sometimes I end up preparing something not entirely healthy (macaroni and cheese in the blue box, anyone?) because it's easy. I almost went the blue box route tonight until I remembered that I probably had a can of black beans in the cupboard and there were a bunch of toppings left over from tacos the other night...which could make any combination of good things, but for me it meant Molly's Black Beans with Cumin and Oregano.

I hope I haven't gushed about this recipe before (because it wouldn't surprise me if I had). It's quick, easy and delicious. I've almost always got everything on hand for them and usually something to put on top as a garnish (not that they need anything). They're great as is, but they're also a blank canvas for a myriad of things. Tonight I topped them with cheddar cheese, green onion, tomatoes, cilantro, sour cream and a couple squeezes of lime. Other topping options I thought of while chowing down: avocado, cotija cheese, peppers (raw or roasted), red onion, tortilla chips, feta cheese, maybe even some corn? I really think the possibilities are endless. Well, okay, maybe not endless, but there's a whole lot you could do with them. Or not. It's totally up to you!

But seriously, keep a can of black beans and a yellow onion in your kitchen at all times. Because these beans? You're going to want to make them. And you never know, they just might save you from that blue box one night too.

$\"Tuesday$ \n\n\nI don't think I've flat out mentioned it yet, because it's pretty darn obvious that I just don't cook as much as I used to. It's not that I don't want to, I just don't have the time. I'm not even sure where it went. I must have lost it somewhere between work, the ukulele lessons, the freelance work, and actually leaving the house every once in a while. Yeah, that might explain it. \n\nWhen I do cook, it's pretty basic stuff. Things that are quick and easy and don't require a recipe or a bunch of ingredients that force me to stop at the store after work. \n\nTonight, for example, I have uke lessons, so I get home after the boy-fiance who has already fended for himself, so I'm left to my own devices for foodage. Not a big deal, but sometimes I end up preparing something not entirely healthy (macaroni and cheese in the blue box, anyone?) because it's easy. I almost went the blue box route tonight until I remembered that I probably had a can of black beans in the cupboard and there were a bunch of toppings left over from tacos the other night...which could make any combination of good things, but for me it meant Molly's Black Beans with Cumin and Oregano. \n\nI hope I haven't gushed about this recipe before (because it wouldn't surprise me if I had). It's quick, easy and delicious. I've almost always got everything on hand for them and usually something to put on top as a garnish (not that they need anything). They're great as is, but they're also a blank canvas for a myriad of things. Tonight I topped them with cheddar cheese, green onion, tomatoes, cilantro, sour cream and a couple squeezes of lime. Other topping options I thought of while chowing down: avocado, cotija cheese, peppers (raw or roasted), red onion, tortilla chips, feta cheese, maybe even some corn? I really think the possibilities are endless. Well, okay, maybe not endless, but there's a whole lot you could do with them. Or not. It's totally up to you! \n\nBut seriously, keep a can of black beans and a yellow onion in your kitchen at all times. Because these beans? You're going to want to make them. And you never know, they just might save you from that blue box one night too.

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