This recipe comes from the latest issue of Everyday Food magazine, which I finally had the chance to read while I was waiting in the doctor’s office last Friday. After trying to get over a sinus infection for 10 days, I gave in. I had fought the good fight. So, I went to the doctor, and I left with a prescription for antibiotics and the age-old advice: “You’ll feel much better if you can just get some good rest this weekend.”
Good rest. WOW, what a concept! Don’t get me wrong, I love my doctor. He is great. But, did I mention that I have a family to take care of, meals to cook, laundry to do and a house to clean? Oh, and that’s just at the top of the list. I left A LOT out. The list could go on and on!
Does this sound like you? It describes me in a nutshell. I hate stopping my life just to be sick. I mean, really…I have to rest? But I was getting so much done! I don’t know about you, but I make a lot of “to-do” lists. I love lists. They keep me focused and clear away the clutter in my head.
Once my daughter started kindergarten, I realized I had started making very long, daily to-do lists. My assumption was that with both children in school, I could get A LOT done! It wasn’t long afterwards that I realized my lists were completely unrealistic, leaving me feeling deflated when I didn’t accomplish everything on the list.
Although I’ve pared down my daily to-do lists somewhat, it is still very easy to fall into the pattern of trying to do too much. But over the weekend, I did get some rest. My husband turned into Mr. Mom, which he is really good at. In fact, I probably don’t let him do that often enough. And, in the middle of all that resting, I did make just one thing – this big batch of black beans!
Cuban Black Beans
from Everyday Food, March 2012 issue
1 tablespoon extra-virgin olive oil
1 yellow onion, diced medium
2 celery stalks, diced medium
2 garlic cloves, smashed and peeled
2 carrots, cut into 1/4-inch rounds
1 1/4 teaspoons ground cumin
coarse salt and ground pepper
1 pound dried black beans, soaked according to package directions
1 dried bay leaf
1 small bunch cilantro, stems and leaves separated, stems tied together with kitchen twine and leaves reserved
In a large Dutch oven or other heavy pot, heat oil over medium. Add onion, celery, and garlic and cook until onion is softened, about 6 minutes. Add carrots and cumin and cook until fragrant, 1 minute; season with salt and pepper.
Add black beans, 8 cups water, bay leaf, and cilantro stems and bring to a boil over high heat. Reduce heat and simmer until beans are tender and liquid is slightly thickened, adding more water to cover if needed, about 1 1/2 hours. Season with salt and pepper. Remove bay leaf and cilantro stems.
Makes 7 cups. To store, refrigerate, up to 5 days, or freeze up to 6 months.
My husband soaked the black beans overnight for me. Don’t they look lovely? Almost purple!
Carrots…
celery…
onions…
and garlic! Sadly, I did not have any fresh cilantro or dried bay leaves. I did, however, use dried cilantro instead, which seemed to work just fine.
The best thing about this recipe? You can’t really mess anything up! Well, and the fact that I’ll have plenty of black beans to eat for days to come. Awesome!
Up next: Black Bean Burgers!
Until next time,
Muncho Mom
