One of the best bits about living alone is that you only have yourself to answer for when thinking about cooking your next meal. I often make a gigantic pot of dried beans and eat them throughout the week, and I never have to worry about fatiguing someone else’s palette. Very rarely do I get tired of a pot of black beans – this batch was simmered with lemon thyme, chicken broth, 1/2 red onion, garlic and a few limes for about 45 minutes so the beans stayed super firm. I’ve been eating them for lunch for the past few days and the flavor has only intensified. I’m so simple, I like to eat these on their own with a little avocado in a bowl or next to a salad on a plate, but these would be perfect mixed into rice, folded into a burrito, pureed for a soup, mashed into a dip, or baked into empanadas.
PS. People in California have it so good. Strawberries in February? Truly bizarre.