My new favorite recipe from the last few months is the drunken beans from Color Me Vegan. They do have a bit of brown sugar in them, but it’s not much. Next time I make them I’ll cut it by half and see if we can notice a difference. This recipe inspired me to start cooking my own beans instead of using canned, it’s not even that hard! I was pleasantly surprised. I make 1.5 times the recipe, since all the Mexican beer I can find comes in 12 oz bottles, not 8 oz. And also then we have 1.5 times as much. Make these! I made them on Tuesday along with some tacos.
A highlight of my week so far has been getting 5 giant organic red peppers at safeway for $1.25 each. I am so rich in red peppers!
Our latest coordinated cooking across the country was this scalloped potato and eggplant bacon casserole. I made this very early yesterday morning, as I am slowly becoming a bright-eyed, bushy-tailed morning person. My only 2 complaints about this dish is that it doesn’t photograph very well and it doesn’t make as big of a casserole as I usually make. It was very, very good. The sauce is great, it takes just like whatever evil condensed cream of whatever soup my mom used to put in crock-pot stews when I was little. I mean that in a good way. I actually think that this might work being cooked in a crockpot on low all day, I’m going to try that next time I make it.