Quick black beans and call it dinner

Dear reader(s), I have not been able to cook something new the past couple days because, ahem, a little critter decided to DIE in the kitchen after being mauled by my otherwise darling cat.  Now if the cat had actually done in that damn rodent — or the dog had gotten there sooner to do the deed — I would not have a problem.  My cat had the damn thing in his mouth and then decided to play cat-and-mouse and dropped the mouse.  Grrr. That’s where my problem started.  It scurried into the tiniest of holes under the kitchen counter and disappeared.  If rodents are vengeful critters — which I don’t presume — this one got his/her? revenge.  Died and is stinking up my kitchen.  I immediately bought an electric air purifier with a charcoal filter and am running it constantly, researched getting rid of the smell and how long it lasts, tried to order a product from the UK which did not reinforce the idea that we are a small world since it would take ONE MONTH to get to me.  Instead I ordered Fresh Wave — about 60 bucks worth in gels, spray and candle form.  All this to say, in the past couple days, I have reheated my split pea soup, and re-made the Asian shrimp, and gotten out of the kitchen pronto.  I am thinking of ripping up my cabinets and flooring to get to the corpse.  It’s a reminder when you think you’re having a bad day, remember it could be worse — there could be a mouse corpse in your kitchen.

What I’m trying to do with this blog is create and post whole dinners.  My theory is that while people like to try something new for dinner, the idea of finding three things to cook is daunting.  I know it is for me even with the best of intentions.  So for example I like the idea of trying David Lebovitz’ chicken with mustard, I’d have to think up sides.  Moving on . . . .

Here is a quick and easy black bean dish.  If you have some rice, you have a complete meal.  If not, it’s better than popcorn, probably.  I’m not a nutritionist, but just sayin’

Quick black beans, Cuban style


garlic — couple cloves, minced

onion — 1 medium, diced

2 serrano chiles, or dried red pepper flakes

1 medium green or red pepper (green is more authentic, I don’t like green)

1 can black beans, drained and rinsed

oregano — fresh or dried

wine vinegar


  1. Saute garlic for one minute, and then onions in olive oil.
  2. Add beans, cook a while and stir occasionally.
  3. Add oregano and red or green pepper
  4. Heat through.
  5. A couple minutes before serving, stir in 1 T wine vinegar and heat through.

Mexican variation:

Add cumin, queso fresca at end with chopped red onion; serve over brown rice





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