So every week I have a plan. I plan to make a pile of dishes ahead of time so that I'm not scrambling when it comes time to serve the meal. These dishes that I sculpt so lovingly in my head are painstakingly beautiful and elaborate, and delicate. Of course, no plan ever survives first contact with the enemy and in my case the enemy goes by the name "reality." My life rarely works that simply. This week, for example, the scoundrel sent me an overactive toddler and a vicious migraine when I needed to be working on dishes for Sunday dinner. I've still got time, but I have more of a need to prepare ahead since I've got a class on Sunday and will need to limit myself to reheating duties that day. Unavoidable but still unpleasant. Last week I found myself with the guests coming in from the cold rather earlier than expected. I needed to speed up dinner, and of course I was totally just making up the vegetarian entree.
This one is simple. It has three ingredients and they all come from cans. Well, one came from a jar, but it's called "canning" not "jarring," isn't it? It was reasonably popular anyway. I'm starting to get worried that my guests are getting sick of the black beans. They're cheap and easy to pick up in bulk at Costco, but if I plan ahead well enough dried beans are even cheaper and frankly they're better. I just have to plan better. And therein lies the rub... Anyway, this would make a pretty good side dish for a traditional American barbeque just as well as a vegetarian entree. I enjoyed it.
Chipotle Black Beans (serves 10; approx. $0.42/serving)
2 15-oz cans black beans
1/2 can chipotle chiles in adobo
1/2 jar tomatoes
- Combine the ingredients in the saucepan and bring to a boil.
- Simmer until the beans are tender and the sauce has reduced to a good consistency.
- Serve. See? That was easy.