This recipe comes from the latest issue of Everyday Food magazine, which I finally had the chance to read while I was waiting in the doctor’s office last Friday. After trying to get over a sinus infection for 10 days, I gave in. I had fought the good fight. So, I went to the doctor, and I left with a prescription for antibiotics and the age-old advice: “You’ll feel much better if you can just get some good rest this weekend.”
Good rest. WOW, what a concept! Don’t get me wrong, I love my doctor. He is great. But, did I mention that I have a family to take care of, meals to cook, laundry to do and a house to clean? Oh, and that’s just at the top of the list. I left A LOT out. The list could go on and on!
Does this sound like you? It describes me in a nutshell. I hate stopping my life just to be sick. I mean, really…I have to rest? But I was getting so much done! I don’t know about you, but I make a lot of “to-do” lists. I love lists. They keep me focused and clear away the clutter in my head.
Once my daughter started kindergarten, I realized I had started making very long, daily to-do lists. My assumption was that with both children in school, I could get A LOT done! It wasn’t long afterwards that I realized my lists were completely unrealistic, leaving me feeling deflated when I didn’t accomplish everything on the list.
Although I’ve pared down my daily to-do lists somewhat, it is still very easy to fall into the pattern of trying to do too much. But over the weekend, I did get some rest. My husband turned into Mr. Mom, which he is really good at. In fact, I probably don’t let him do that often enough. And, in the middle of all that resting, I did make just one thing – this big batch of black beans!
Cuban Black Beans
from Everyday Food, March 2012 issue
1 tablespoon extra-virgin olive oil
1 yellow onion, diced medium
2 celery stalks, diced medium
2 garlic cloves, smashed and peeled
2 carrots, cut into 1/4-inch rounds
1 1/4 teaspoons ground cumin
coarse salt and ground pepper
1 pound dried black beans, soaked according to package directions
1 dried bay leaf
1 small bunch cilantro, stems and leaves separated, stems tied together with kitchen twine and leaves reserved
In a large Dutch oven or other heavy pot, heat oil over medium. Add onion, celery, and garlic and cook until onion is softened, about 6 minutes. Add carrots and cumin and cook until fragrant, 1 minute; season with salt and pepper.
Add black beans, 8 cups water, bay leaf, and cilantro stems and bring to a boil over high heat. Reduce heat and simmer until beans are tender and liquid is slightly thickened, adding more water to cover if needed, about 1 1/2 hours. Season with salt and pepper. Remove bay leaf and cilantro stems.
Up next: Black Bean Burgers!
Until next time,