Simple, cheap food to fill many people's bellies :) Black Beans in Adobo Sauce Ingredients 1 lb dried black beans onion salt and pepper cumin chipotle in adobo sauce 1 can diced tomatoes (salt free) Directions Soak the beans over night. Use plenty of water! Early the next day, top with more water and add diced onion, the tomatoes, a healthy amount of pepper, a bit of salt, healthy amount of cumin, and a small can of chipotles in adobo sauce. Cook on high for 6~10 hours, depending on how soft you want them. This has a little kick to it, but the chipotles gives it a smoky/sweet spice. I wish I put more in it honestly since I love spicy food. Serve with over rice and then top with japanenos, cilantro, cheese, more tomatoes, more onions... you can top with anything. I just used lots of cilantro, personally. Note: The guys brought some cajun sausage to add to the meal, so I just skillet-cooked the meat and added it to the pot after everything was done. Cumin Rice I use a rice cooker. I cooked 4 cups of rice to go with the beans, and it may not have been enough. I often use jasmine, but this week it's just plain long grain white rice. In a skillet: quickly melt some butter and cumin seeds (whole) until the seeds are a ltitle browned. Don't burn the butter! Dump this in the rice cooker with the raw rice and water. Add some lime juice (I use 1-2 cap fulls of real lime juice per cup and that may be a bit conservative) and then cook rice as directed. Yum!

Red Beans and Rice over Brown Rice with Corn Bread Muffins. The brown rice is delicious; I cook it in a pressure cooker. The red beans are very easy, just sautee some onions and then throw in some soy burger crumbles followed by some dark red kidney beans and some light red as well. Throw a can of chopped tomatoes in and cover. Let that cook while you make the cornbread. The muffins are as follows: 1 cup corn meal 1.5 cup whole wheat flour 1/5 block of tofu 1 tsp baking soda 1/2 tsp salt 1 tsp agave syrup 2 tblspn olive oil some almond milk Blend the tofu, salt, agave syrup, olive oil and a 1/4 of almond milk. In a different bowl, blend the corn meal, flour and baking soda. Before combining, preheat oven to 415 degrees and spay some oil on your muffin tins. Combine when oven is preheated and stir until just moist; you will probably need more almond milk to get the right consistency. Bake for 25-30 mins.