Sigh, Sunday already. And a bittersweet one for me since I know next week will be even crazier at work training a new employee and being on call. But with 4 loads of laundry done and me typing with hair dye in my hair to touch up the roots, I’m feeling ready for the week’s chaos. At least it won’t be raining sideways and I can straighten my hair if I feel like it. :-)
My mom and I went to one of my favorite Asian buffets for lunch today where I had the greenest plate of them all I think.
But the visit was a let down compared to previous times, the food did not seem as fresh, the edamame was stale, they were running low on seaweed salad (gasp!) and I skipped the vegan sushi this time because they were contaminated with fish eggs from tongs shared with non-vegan sushi, ick! So, I don’t think we’ll be going back, time to discover a new place. I’m bummed because when this place opened, it was awesome. The food was fresh and everything seemed new and well maintained. Plus I take a sick pleasure in checking out what crazy combos everyone else is loading up their plates with.
While I was gone, hubby took on another huge kitchen project – cleaning and re-organizing our pantry. Look at all the space we have in it now!
I’m thrilled because we used to have a huge toaster oven taking up space in it that we never used, but felt obligated to keep it being a house warming gift from a friend years ago. But I finally get to donate it and free up a lot of space.
While he was cleaning and sorting, he had all the counter space taken up leaving little room for me to prepare dinner. Hey, I won’t complain about that! And no problem anyway, I just broke out the slow cooker to finish cooking some black beans I’d been soaking for days with some Whole Foods organic brown rice.
Since I haven’t been having much luck with dried black beans lately having them still come out crunchy no matter how long I soak and cook them, I put this mixture on high for about 4 hours.
Then chopped and sauteed garlic, red bell pepper and onion to add into the slow cooker with some cumin, salt, and fresh minced cilantro.
I served the beans and rice topped with avocado slices and raw hemp seed sour cream I whipped up in the Vita-Mix.
It was good and I have leftovers for the next week I think! But would you believe the black beans were still crunchy after 4 days of soaking in the fridge and cooking on high for 4 hours? I’ve decided I got a bad batch of them because the problems are all coming from the same bag. Is that possible? I’ve cooked them way over the recommended times for dried, maybe this batch is really old. I’ll be picking up a fresh batch on my next Whole Foods trip.
Have you worked with dried black beans? What cooking method has worked well?