After a weekend of pork bbq (I’ll post more on that this week…), I was feeling like a lighter lunch today, so I grabbed some black beans from last week (I used my pressure cooker to make the attached recipe go super fast–beans that take hours to cook in a crock pot or simmering on the stove take about 10 minutes in a pressure cooker. So, last week’s beans and rice are this week’s pureed soup. A handful of corn chips, and I have lunch.
Oh…I chopped up a bunch of collards and added to this recipe after the beans were cooked and served it over brown rice with some avacado for garnish. Quick and tasty!
3 Responses to “Black Bean Redux (leftovers from last week become a quick Monday lunch)”
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