As Lent marches on, I’m cooking more vegetarian meals at home as well as being selective with what I order out. OK, I’m not so selective about ice cream or cheese, but it has been a challenge avoiding meat.
I really enjoy black beans as a side dish and from my culinary nutrition days I know a meal of rice and beans is considered a complete protein and a good meat substitute. So I attempted a simple Mexican style black bean recipe. It was tasty, but I’m not going to be competing with any restaurants soon.
One silver lining in my less than stellar attempt, I used my beloved pilaf recipe for the rice.
The Accidental Chef 