The Reverend Jesse Jackson and Beans

This week has been full of accomplishments:

• Made granola for the first time.
• Made veggie broth (what a money saver) for the first time.
• Made salad dressing, again for the first time.
• Cooked dry beans for the first time.
• Got into grad. school.
• Oh and saw Jesse Jackson up close and personal.

It happened like this... Aaron invited me to have lunch with his coworkers. They go out every Friday and were planning to go to The Old Fashioned, which happens to be two steps from my gym. After my workout, I had a hard time exiting the gym through a group of protesters and cameras. I heard some rumors about Jesse Jackson giving a speech, but I went to get a table because every restaurant on the square was crowded.

Finally, Aaron and 4 of his co-workers joined me at a table near the window. While we were waiting for our food, it got really crazy outside with a lot of police and in walked Jesse Jackson! It was really exciting, he sat down at a table next to ours and was mobbed by everyone in the restaurant. We were by the window and got to eat our lunch while people pressed their faces on the glass trying to get a glimpse. No one was allowed into the restaurant, then he went to the bathroom and no one was allowed in there either. I've never eaten a lunch while being guarded by security before today.

Anyway, before the weekend hits, here are the beans.

Black Beans and Rice

Adapted from My Kitchen Addiction (her recipe is not spicy enough for us!)

Ingredients:

1 pound dry black beans, washed and picked over (for rocks!)

1 yellow onion, diced

6 cloves of garlic, minced

2 jalepenos, 1 seeded, both minced (that means leave the seeds in one!)

2 chipotles in adobo sauce, chopped

1 can diced fire roasted tomatoes

1 lime

1 tablespoon cumin

splash of olive oil

6 cups water

salt, pepper, and whatever toppings you want (we had sour cream and a yellow pepper)

Yum, two of my favorite veggies.

1. Pre-heat your oven to 350 degrees.

2. Add olive oil to an oven safe pot or dutch oven and heat over medium.

3. Add the onions, jalepenos, garlic and cumin. Season with some salt and pepper. Cook until soft and good smelling.

We really need a jalepeno corer. Please see our wedding registry and be generous.

4. Add the 6 cups of water and the black beans. Bring it to a boil, then cover and transfer to oven.

Did I mention we had mondo-huge garlic cloves. I put some regular size ones next to the big ones so you can compare.

5. Let it hang out in the oven for an hour, then pull it out and add the can of tomatoes and the chipotles. Put it back in the oven, without the lid, for 45 minutes.

6. Take it out and add the juice of the lime. Taste it for seasoning. I had to add more salt.

We ate the beans over brown rice at this point, but added an extra step while we ate.

Optional step 7. Put on the stove and simmer for half hour to thicken the sauce more.

This makes a lottttttt and we froze two containers! I'm planning to put some on nachos next week.

Anyone doing anything fun this weekend? We are getting together with old and new friends, besides the usual cleaning and grocery shopping.