Yesterday we cooked black beans and made chili (following this recipe). It was fabulous, and of course there are leftovers—the best thing about cooking dried beans. Not only are they mostly fuss-free, once you've started them cooking, but you've got at least 2 or 3 meals for your effort.
While I was spooning them into my bowl, I decided a nice slab of polenta would be nice. So that's today's evening meal, sorted.
We also tried out the latest advice on cooking dried beans: add salt before cooking, which is contrary to everything I'd read and indeed, written here. But it works. Salting them before cooking makes no difference to the texture of the beans; if anything, they cook faster and are just as tender.
So now you know.
Breakfast: cereal, banana, and soymilk
Snack: toast with apple butter, which isn't available in British supermarkets, so that's a rare treat.
Lunch: PB&J, my after-gym quick fix lunch.
Dinner: The aforementioned black beans, polenta, and a salad. Here's how I make polenta. I grill it (in a pan with raised bits to give grill marks) with a little margarine/olive oil, on each side.
Extra: Cookies. Made these this afternoon, in lieu of a walk. It was just too cold out there, and the idea of heating the oven had some appeal. Tip: If your brown sugar has gone hard, microwave it for 20 seconds or so. It's a miracle.