After a few computer restarts and some tinkering with the blog…the photos are loading! And I’m so excited, because I LOVE the recipe in this post.
My Sunday consisted of massive amounts of math studying and homework, followed with a trip to CVS & Safeway for a last few ‘necessities’ for my kitchen — I realized I hadn’t gotten flour, sugar, baking soda or baking powder, which are obvious necessities, and that I needed more ‘no leak’ Ziploc containers for all the soups, chilies and beans I’ve been making (and will be making). While I ended up spending much more than I wanted, by getting the necessities now, I’m cutting down on grocery purchases in the future (or so I hope).
My evening consisted of making Cuban Black Beans. And for the second night in a row, my kitchen (and therefore entire apartment) had an aromatic smell — but this time of Cuban influence. This recipe is one I stumbled upon with my roommate in Penzey’s Spices last year in Chicago. We loved this recipe for many reasons: 1) dairy free & gluten free, 2) easy, 3) it freezes well and most importantly 4) it tastes incredible (and smells just as good).
Cuban Black Beans (makes about 6 servings)
- 2 cups dried black beans
- 2/3 cup red wine (I usually use a cheap Cab Sav)
- 1/3-2/3 cup olive oil (I prefer EVOO)
- 1 large onion, chopped
- 1 green pepper, chopped
- 4 cloves garlic, minced
- 1-2 bay leaves
- 1-2 tsp oregano
- 2+ tsp cumin
- cayenne (to taste)
- pepper (to taste)
- salt (to taste)
- 2 Tbs sugar/1 packet stevia (I used stevia)
To cook the beans, start by soaking the beans in water 8-10 hours (I usually soak them over night). For two cups of water, you will need 8 cups of water to soak. Then, boil (in the soaking water) at a high boil for 10 minutes. Then cover the beans and simmer at low heat for 1-2 hours.
Then, saute the vegetables (onion & pepper) in the mix of olive oil, wine, spice & garlic. Add the cooked beans and, if needed, up to 1 cup of water.
Serve over brown rice (or white rice, quinoa or with whole wheat Saltines) and enjoy!
So for dinner, I had a bowl of the Cuban Black Beans with some whole wheat Saltines (I forgot to make rice because I was so excited about the smell), and a glass (or two) of the Cab Sav I opened Saturday night, (the rest was used in the beans!)
After dinner, I started soaking the pinto beans for Vegan Chili.
This morning consisted of a pb sandwich on whole wheat bread with an apple as pre-run fueling. I then hit the pavement for an 12 mile run. I finished in 2:18:– (I lost my Garmin cradle in the move (sadface), and thus I ordered one yesterday so I will soon be able to keep track of speed/distance again!). It wasn’t my fastest run ever, but given the following conditions, I will take it: about 1/2 of my run was uphill. Uphill as in one of the following, 1) gradual uphill, 2) steep uphill (mountain like), 3) straight up . Since I’ve been running in the plains of Illinois for all my previous long runs, the hills took a serious toll. The first 2 miles were gradual to steep uphill, then I had about 2.5 miles downhill, followed by about 4 miles of gradual uphill/flat, followed by about 2.5 miles steep uphill (with about a .25 mile straight up in there). I then finished and realized I had only done 11 miles. As such, I put my running shoes back on for a “quick mile” on “flat” ground. Well, being as there is no such thing as a “flat surface” in my neighborhood, I had a .5 mile gradual uphill followed by .5 mile downhill. Afterwards? I felt like I had just run about 16/17 miles.
Post-run I had a delightful spinach salad with cucumber, carrots & tomato, topped with a red wine vinaigrette & Chicken Tortilla Soup with tortilla chips and melted soy cheese.
Hours later, while slaving away over Vegan Chili & Vegan Chocolate Chip Cookies, my body still ached.
What did you do for Labor Day? I had a BBQ with some of my colleagues in my PhD program — it was a blast — we had tons of food, and a good time. But, more on that tomorrow. Sweet dreams…of vegan chili & chocolate chip cookies…Mmmm…