grilled peppers black bean and guac sandwiches along with a bowl of super easy Summer Pasta - Chop up a couple of good garden tomatoes, put in a bowl along with 8 oz fresh mozzarella cut into 1/2" cubes (or use "mozzarella pearls") and a handful of fresh basil leaves cut into ribbons. While the flavors soak in and blend, cook up a small batch of whole wheat rotini (or other favorite pasta) and drain, stir into other ingredients and serve.
This time I made the beans this way:
I had a margarine container of excess previously soaked beans in the freezer. I pulled them out and put them in a saucepan with 1/2 onion finely chopped, grated carrot, handful of slaw mix cabbage, plus two cups veggie broth, some Penzey's adobo seasoning, ground Ancho pepper, and cumin, plus a dash of lime juice. Simmer an hour or more and smash up if it hasn't gotten mushy on its own.
OR just open a can or two of seasoned black beans, rinse and drain and smash up.
We had some fruit to round it out - melon would have been best but we ate them all already.
My pizza-loving, anti-bean son ate these sandwiches and asked to finish the leftovers the next day -
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