Monday, June 21, 2010


With Father's Day and a child with a broken arm, I needed a simple meal this weekend, per my recent trend. So I used this recipe from the NY Times to make a batch of black beans, using organic black turtle beans from a Bob's Red Mill coop I recently participated in. I even found epazote at CM to add to the beans along with the cilantro (those are the little stick-like things you might see!).

I made a huge batch and have leftovers to now make homemade refried black beans.

I served the beans with brown rice, yellow tomatoes, avocado and CM's organic blue (frito-like) corn chips. And with organic strawberries on the side, on sale this week at CM. I meant to slice the strawberries and marinate them in balsamic vinegar and sugar. If you feel so inclined, give this a try - super yummy.

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