Beans, beans...the glorious food...

The more you eat...

Those of you who have young children (or remember your own childhood), will know the rest of this diddy.

This morning I was listening to Bob and Sheri, and they were asking listeners to call in with what they plan on doing with their IRS "economic stimulus check." One guy called in and claimed that after 6 years - he and his wife were completely debt free and buying their new home on cash. Bob and Sheri seemed interested, until he mentioned the name Dave Ramsey.

The ball and chain is a huge fan of this guy. He read the book shortly before Christmas (joy and rapture), and we have been in total money makeover land since the year started. We have made some headway on bills, and the headway does seem to make the ball and chain happier. Still, he's pretty much the turd in the proverbial punch bowl when you want to do something FUN with your money. He's also a supreme traditionalist. I don't mind this so much, as I am a pretty traditional gal. However, I can see why this may turn some off. Regardless, while radical and seemingly unreachable, his money beliefs make sense. My sister declared herself debt free (except for her home) - and they couldn't be happier about this.

The reason this comes up, is that one thing he tells people to do (to cut back on food costs) is eat rice and beans, beans and rice. Perish the thought. Beans are so BORING, right?

Au contraire.

Beans are a wonderful, cheap, easy, and satisfying meal. Did I say cheap? I meant to say cheap.

They've also been a staple in the diet that has completely changed my husband's health.

Tonight, since we are nearing the end of our Easter leftovers, I plan on making up some chickpeas to eat on for the rest of the week. However, since I promised this ages ago, I thought I would share my fantastic Black Beans. These were made up through trial and error over time in my own kitchen. Feel free to adjust to your tastes.

Stewed Seasoned Black Beans.

One medium onion
One green pepper
2 t. Cumin
1 t -2 T. Cayenne Pepper
Salt to taste
2 T. cilantro
1 lb back beans
2 T olive oil
2 cloves chopped garlic

Soak beans all night or all day, or follow quick soak method on package.

When done soaking, drain and sort out ickies.

Heat olive oil in pot, and add chopped onion, green pepper, and garlic. Cook until onions begins to get translucent.

When done, add the rest of the spices. Cook for thirty seconds.

Add beans, cook for 30 seconds.

Add enough water to cover the beans with 2-3 inches of space to the top.

Cook for 1.5-2.5 hours, adding water when needed (uncovered). As the beans get close, taste to adjust seasoning.

You know the beans are done when there is a very thick/starchy broth that would be good with rice, along with the beans being cooked just to the point of breaking easily. You want a broth just a bit more runny than gravy. With the water, you are basically looking to cook the beans and boil the water off.

Mt favorite way to serve is over Cilantro Lime Rice, topped with chopped avocado, tomatoes, red onions, and a dollop of sour cream.