While beans are one of the vegetables that takes better to canning than others, if you make a pot of your own from scratch, the taste and texture are incomparable.
When Les Amis finally closed, torn down to make room for a new Starbucks, I missed not just the peasant's bowl, but those inattentive waitresses, too.
2. Add the oregano, garlic, and shallot and saute until they become tender, about 3 or 4 minutes.
3. Pour in the black beans and their cooking liquid, stir to combine, and cook until the beans are hot and the liquid has thickened, just 2 or 3 minutes for home-cooked beans and a little longer for canned beans and stock. Add salt to taste, decrease the heat to low, and keep warm.
4. Warm the rice by microwaving it on high heat for 30 seconds. Spoon it into a large dinner bowl. Use a spoon to push the rice to the edges of the plate and create an indentation for the beans.
5. Spoon the beans and their liquid into the center of the rice, top with the cheese, tomato, scallion, and Tabasco to taste, and eat.
From Serve Yourself: Nightly Adventures in Cooking for One by Joe Yonan (Ten Speed Press, 2011). Copyright © 2011 by Joe Yonan. Photographs copyright © 2011 by Ed Anderson. All rights reserved. Used with permission of Ten Speed Press.
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