My pantry is much emptier now, but I guess I should have concerned myself more with the fridge and freezer considering our power was out for 9 hours yesterday. I did drink all the beer though, so don’t worry, none of it went to waste. We managed to come out of the “San Diego Blackout of 2011” in one piece, and life rolls on………..
When I first posted this cook my pantry project, I had a several suggestions to make Cuban style black beans. I figured the slow cooker was another easy way to get around “real” cooking during the heat wave, so I gave it a go.
I used THIS recipe (Spicy Black Beans and Rice) as my starting point, and pretty much just winged it from there. I didn’t have any bell peppers or canned tomatoes. I did add one canned chipotle pepper, fresh tomatoes, and two jalapenos (I then omitted the chili flakes and chili powder. It was PLENTY spicy!) I also used fresh oregano from my garden. These were actually mighty tasty! Spicy enough for the Hubs, but not too spicy for me. Besides, I love me some beans!
Another weekend is upon us already. I’m ready to chill out for a bit, how bout you? We’re going to watch some comedy tonight, but I think the rest of the weekend may be spent relaxing. We’ll see.