The first time I had black beans was in a bean soup with sherry and they were yummy,
but I prefer them in a simpler hearty Mexican dish.
I cooked them with the same basic soffritto of chopped celery, carrots, and
sauteed purple onion, but added a can of diced tomatoes with jalapenos.
We served them simple on the side with 4 oz pan-fried sliced steak, avocado,
and tried Massa Organics California Whole Grain Brown Rice.
*It is a slightly sweet/nutty brown rice. We ended up ordering a couple of bags.*
We piled these into soft warmed tortillas served on the side with a little
hot organic salsa and what a filling tasty meal!
Leftovers the next day went into larger burritos!.
“Memory is more indelible than ink.”
Anita Loos, Gentlemen Prefer Blondes.
“I think not….”
Me… why I journal!
©D. Katie Powell.
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I teach architectural sketching,
art journaling (art+writing), creativity, watercolors.
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