It has been all about the beans and rice for our family this Lenten season. After reading
this post I was inspired to follow suit, I checked in with the family and they all seemed on board to give it a go. So here we are, about 2/3 of the way through Lent, and I am happy to report everyone is still on board with continued enthusiasm. I did discover quickly how far a pot of beans and rice can stretch throughout the week, luckily my family is totally down with leftovers. I also discovered that variety is vital. Though they are fine with beans and rice most nights, I need to break up the presentation a bit (they are not quite ready for the exact same dish night after night). So I have had a rotation going of our Costa Rican Black Beans and Rice, Homemade Refried Beans over Rice, Roasted Garbanzos, and tonight I'm experimenting. I caramelized some fennel, chopped up a couple small yams adding them to the pan along with some kale ribbons, black beans, a chili pepper and some salsa. This will be served over a bed of brown rice with avocado and goat cheese to top it off with. I'll report back if this is a success. In the mean time I continue to try and use up leftovers by adding a fried or scrambled egg and some fresh herbs and enjoying the new presentation for breakfast.
It has been all about the beans and rice for our family this Lenten season. After reading this post I was inspired to follow suit, I checked in with the family and they all seemed on board to give it a go. So here we are, about 2/3 of the way through Lent, and I am happy to report everyone is still on board with continued enthusiasm. I did discover quickly how far a pot of beans and rice can stretch throughout the week, luckily my family is totally down with leftovers. I also discovered that variety is vital. Though they are fine with beans and rice most nights, I need to break up the presentation a bit (they are not quite ready for the exact same dish night after night). So I have had a rotation going of our Costa Rican Black Beans and Rice, Homemade Refried Beans over Rice, Roasted Garbanzos, and tonight I'm experimenting. I caramelized some fennel, chopped up a couple small yams adding them to the pan along with some kale ribbons, black beans, a chili pepper and some salsa. This will be served over a bed of brown rice with avocado and goat cheese to top it off with. I'll report back if this is a success. In the mean time I continue to try and use up leftovers by adding a fried or scrambled egg and some fresh herbs and enjoying the new presentation for breakfast.
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