The Meal

As previously mentioned, my parents came to visit this past weekend. They drove here from Ohio, which is kind of like taking the scenic route from a different universe. I think they wanted to be able to see my apartment and reassure themselves that while I am living in Harlem, my apartment isn't quite a dirty harem (see what I did there?). Lucky they did drive though, because in their car they brought me my husband pillow, some Hanukkah presents, and approximately 15 cans of beans. Apparently there was a sale.

At least now I have something easy to make and eat after work when I am all unmotivated, which is not a can of Chef Boyardee. (Although a couple weeks ago one of my roommates asked me if I was gathering the Chef in preparation for the apocalypse, and yesterday a different roommate said that she noticed the Chef Boyardee supply shrinking rapidly and asked how I felt about myself for that. To be honest, I don't feel amazing about it.)

Staci's Awesome Quick and Easy Rice and Beans Recipe:

-Put a cup of whatever kind of rice you happen to have on the stove, following the directions the box/bag gives you.
-While the rice is simmering away, chop up a small onion (or half a big onion) and however much garlic you feel like having.
-Heat up some oil; throw the onions/garlic in. Let them cook, stirring, for whatever amount of time until you think they've been there alone long enough.
-Dump a can of black beans (or other kinds of beans, if you want; be inventive), including the watery gunk, in the onions/garlic. Bring to a boil
-Pour in some red wine vinegar. If you really like vinegar, pour in a lot. If you don't like vinegar, pour in a little. The taste is going to cook down, so wait a couple minutes and re-taste to see if you want more vinegar. If you don't have red wine vinegar because honestly, who has that, use whatever kind of vinegary things you can find. I'm currently using balsamic vinegar and it is delic (note: not vinaigrette. We don't want our beans to be wimps).
-If you have tomato, cut up some of that and throw it in. Not necessary, just a yummy bonus if you've been to the grocery store recently (I usually haven't, and therefore skip this step).
-If you have other vegetable or herby-type things you feel like putting in, like parsley and whatnot, by all means go for it. I think if you are the kind of person who has those things around, though, you should not be taking cooking advice from me.
-Bring beans back down to a simmer.
-Let them simmer for whatever amount of time is good for you. Usually I just let it go until the rice is cooked.
-Throw in a ton of oregano, as well as whatever other spices sound good.
Serves...well...me, for a few meals. Depends on how hungry I am. Good to take to work for lunch; the yummy smells will impress your coworkers with your cooking skills when you obviously actually have none.