Just finished cooking a pot of black beans.

Soaked them overnight, added some onion and epazote, lots of salt, cook for three hours (don't have a pressure cooker).

There's something so homey and comforting about a pot of beans. It reminds me of my mom. She would always put on a pot of beans first and then decide what to make around that. There may be no other food ready yet, but the beans were always there.


@JordiGH I make beans and rice, and then think about what veggies I could use for wok.

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