Hi everyone!! I hope you had a nice week! I’m in the end of semester push right now (a.k.a. high anxiety and high stress only made worse by being around other law students!!). I’m hoping to continue posting through the end of the semester and exam period, but no promises. If things go radio silent, you’ll know why and hopefully I’ll be back around Christmas!
But anyway let’s think about other things like food!!
Hi everyone!! I hope you all have had a nice week! For those of you who are curious about how my argument on Monday went, Sarah and I successfully argued for the defense and won!!! High five!!!
So I know “The Best Black Beans Ever” is quite a cocky title, but seriously – this recipe makes THE BEST BLACK BEANS EVER!!! I have always loved black beans, in fact when I was younger I got made fun of for ordering black bean soup as an entrée at a Mexican restaurant. What can I say? They’re awesome!
I originally saw this recipe in my new favorite cookbook, It’s All Good, but I made a few changes. Mostly, I just reduced the amount of oil to bring down the overall fat content! Believe me, you don’t need a ton of fat to make these beans awesome – the trick is to cook them over low heat for at least fifteen minutes to get a deeper flavor.
Hi everyone!! Hope you’re all doing well and that you had a nice weekend! My first big legal writing project was due last Thursday, so I took some time to relax this weekend, which was wonderful! Since I’ve start school I’ve been making a lot of big, easy meals so Chris and I can eat leftovers throughout the week. Pulled pork and pulled chicken are go to meals, but I wanted to shake my pulled pork up a little and decided to make carnitas! These were great as tacos and over rice like a Chipotle burrito bowl!
Filed under crock-pot, dinner, easy, food, healthy, lightened up, main course, Mexican, pork, pork loin, pulled-pork, recipe, slow-cooker, spicy, yellow onion