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Frijoles Negros con Queso Fresco

July 30, 2009
black beans with sautéed garlic and onions, chili, lime, a touch of cinnamon and brown sugar, good extra-virgin olive oil, and queso fresco

Black beans with sautéed garlic and onions, fresh chili *and* cayenne, lime, a touch of cinnamon and brown sugar, good extra-virgin olive oil, and queso fresco

Bonus post! Today’s lunch — just perfect after intense, unbelievably sweaty morning yoga. Easy, delicious, dirt-cheap, and make-your-nose-run spicy. What a stroke of luck to discover a Latin-American import grocery store that stocks Goya right down the street. (Though I don’t know much about Goya’s company practices…just that it’s a huge Latin@-owned US producer of brown-and-black-folks-staple-food-in-a-can. In this case, the black beans — which are surprisingly hard to find here in BCN.)

It’d be nice to learn to cook more traditional Spanish dishes (or, to be precise, Catalunyan), but honestly there’s not a whole lot going on here that’s vegetarian. So the last three home-cooked meals in our little household have been Persian, Thai, and Central-American. And already Nuria and I are plotting an outing to an Indian restaurant…hehe.

On the other hand, it’s easy to eat local when no stove is involved. As Mark Bittman put it in his recent, awe-inspiring catalogue of simple salad recipes, “Summer may not be the best time to cook, but it’s certainly among the best times to eat.”

Word. Maybe next time I’ll share a no-cook dish with locally-grown ingredients. Til then, giving thanks for everyday blessings de la cocina.

One Comment leave one →
  1. August 2, 2009 5:48 pm

    Domesticated Lady is one of the categories :)

    Just wanted to write to marvel at the symmetry of orchid and meal, what a captivating photograph.

    Much love
    Peace
    S

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