I awoke yesterday morning to the sound of birds chirping, and the sun inching up just over the hills. The sky was pale blue with only a tiny whisper of clouds, and I thought to myself how lovely the day was sure to be. In my happiness and exuberance, I decided there was no way I could keep this monumental piece of information to myself; but who could I share such important news with? No one had yet stirred, and the house was dead silent. So, I did the most natural thing I might do in the circumstances and clanked a few cups while preparing my coffee. Low and behold, Tim magically appeared and stumbled into the kitchen on his way to lay hold of a highly desirous cup of coffee.
In hindsight, I should have known better…been more aware of the danger signs set in place before me. Tim’s groggy stagger into the kitchen with no morning coffee, after being awakened at zero dark thirty, wasn’t enough to sway me. Recklessly, and with complete abandon, I forged ahead, without any forewarning, to my dear, normally, agreeable husband and blurted out my grandiose prognosis of a fine Spring day.
At this point, it’s best to say; I stepped back and let the feathers fly. Not that my sweet husband said a word, no…that’s not his style, but if looks good translate, well I shudder to think what all was being said.
Lesson learned. No matter how beautiful the day’s forecast might be, wait until hubby has had his first cup of coffee to share the good news.
No respectable meal, South of the Border, would be thoroughly complete without a hearty portion of beans, making Frijoles Negros and Modelo the perfect side dish. Black beans, slowly simmered with Negro Modelo and chipotle, gives an extra punch of flavor to an already favorite.
- 2 tbsp olive oil
- 1 Lg onion, diced
- 4 cloves garlic, minced
- 1 lg carrot, diced
- 1-2 Serrano peppers, seeded and diced (depending on taste)
- 1 Chipotle pepper, finely diced
- 1/2 tsp cumin
- 1/2 tsp coriander
- 1 tsp Creole seasoning
- 12 oz Negro Modelo (or another Mexican beer)
- 4 cups black beans (already soaked)
- 3 cups water
- 2 tsp sea salt
- 1 tsp sugar
- 1 Chipotle, finely diced
- Heat oil in large pot over medium high heat.
- Add onion, saute until softened, about 4 minutes.
- Reduce heat to medium, add garlic and cook stirring for 1 minute.
- Add carrot, peppers, cumin, coriander and Creole seasoning. Stir and continue cooking for another 2 minutes.
- Add beans, beer and water and bring to a boil.
- Once boiling, reduce heat to low, cover, and simmer until beans are tender, about 2 1/2 to 3 hours.
- Check beans occasionally, stir, and add water as necessary to prevent sticking and beans from drying out.
- Once beans are softened, add salt to taste.