Posts Tagged ‘beans’

13th March
written by Arthur

No.  I’m not dead.  Just warped-up in work and studies.  I’m in progress on a post on some great Mexican cooking I’ve been able to squeeze in.  Those meals have all included this been recipe from Truly Mexican a cook book I wrote-up a while back.

This black bean recipe is great pair for a taco night or just eating over rice.  The mashing and added liquid means the beans are sitting in a tasty bean sauce.  In fact, I’ve had this little dish over rice for dinner countless times in the last few months.  (Aside: I love my rice cooker.)  Reheated, the beans and rice make a great lunch.  The recipe is easy to double or triple and it’s great to have some in the fridge for a near instant meal or side.


  • 1 (15-oz.) can black beans, including liquid
  • 1/4 cup water
  • 1 tablespoon olive oil
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon Chipotel Chile Powder (or sub in a couple drops of very hot hot sauce)
  • 1/4 teaspoon dried oregano, preferably Mexican


Put all the ingredients in a small saucepan and bring the mixture to a simmer over medium heat.  Simmer the beans vigorously, mashing them slightly with potato masher or fork.  Season to taste with slat.

BOOM!   In under 10 minutes you’ve got yourself some awesome beans!

Tags: , ,
10th October
written by Arthur

I love a good cook.  A well contemplated meal to share with friends made over hours.  But on a weeknight, after a long day, I sometimes can’t just make it happen.  And, despite having roomies, I often find myself cooking for one at 9 o’clock in the evening.  And I end-up eating some wacky dinners.

Tonight, my roomies ordered Thai.  But, in the name of frugality and trying to reduce my weeknight dinner sizes, I was bent on making my own a meal.  With my mind sluggish from a day of learning my new job, I wandered Union Market after running a few errands.  After five minutes I still couldn’t form a meal.  I decided to keep it simple and roll with an old favorite: eggs and black beans.

Back when I dated Meg, and right before I started this blog, we did a month challenge of a $30 a week food budget (#missedblogpost).  One of our cheap meals was black beans, rice, and diced tomatoes (canned or fresh).  I now often add an egg for a quick savory breakfast.

Tonight, I wasn’t ready make rice.  I only had brown rice with an hour cook time.  I was too hungry to wait.  And, well, to be honest, I don’t like making rice (it’s the folding laundry of kitchen work).  So I decided to forgo the starch.

I mixed a medium can of black beans and a small can of tomatoes in a pot.  As the beans and tomatoes heated I cooked two sunny side up eggs.  In under 10 minutes I had my bastardized breakfast/dinner.  Mmmmm…. I’m satisfied with my crazy mid-week dinner.

Tags: ,