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Behind Schedule

Posted: March 12th, 2010 | Author: | Filed under: Uncategorized | No Comments »

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Things I have done today:

1. One load in the dishwasher.

2. Dr. Oz, Andrew Zimmern.

3. Coffee.

4. Pouting at the weather.

But enough of that, let’s take note of last nights absolutely awesome dinner!

Homemade Black Bean Soup, a few pieces of Cochinita Pibil, a fried egg, and a nice crusty piece of bread.

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I was in Glen Park yesterday and headed into Canyon Market before heading home. Canyon market is another one of these incredible independent markets we have in the Bay Area. They have a really carefully chosen selection of groceries, and they also have some of the most beautiful looking (and mouth-watering) prepared foods.

[They also happen to be one of the only places you can get a Zingerman’s Zzang! Candy Bar around here, so I often just go in to stare at the candy bar and convince myself that I don’t really need the thing. (Think your favorite candy bars made with all natural ingredients and on a very small scale.)]

I knew that I wanted to make some black bean soup for dinner, but decided to pick up a small portion of the Cochinita Pibil that they had prepared to supplement my meal. Cochinita Pibil is a slow roasted pork that melts in your mouth when you bite into it. It’s marinated in citrus and has a hint of acidity, but at the same time has a hint of sweetness.

When I got home, I made my black bean soup by sautéing a red onion, a few cloves garlic, and about two cups of tri-colored peppers in a pot with some olive oil, for about 15 minutes. I added a can of black beans and a little bit of water (normally I’d use dried, but this is the quick version, for when I decide at the last minute). I stir it well, add a teaspoon of good chile powder, and a teaspoon of cumin, and salt liberally with good salt such as a sea salt or Maldon. Cover with a lid, and simmer on low until you are starving and can’t wait anymore – a minimum of ten minutes, but thirty minutes is ideal to let the flavors meld.

If you have no spices in the house (you should get some), you could also make this by adding a can of goya black bean soup (in the red can), but note that this would have more sodium than if you are making your own. It does taste pretty delicious though.

I top mine with a fried egg, and have enough crusty bread to sop things. You could easily serve this on some rice.

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