I have resolved... Bean Stew


I still haven't seen it.  This is terrible because I should see it.  I care about food a lot and I'm passionate about not just eating healthier for our bodies but for our planet as well...  but I'm afraid to watch it.  'Food inc.'  I've heard great things about it and I will watch it.  I guess that I feel like I already know a lot of the information that I'm going to hear and I'm not quite sure if I want to SEE that information in front of me... you feel me?
I have already resolved to make an even stronger effort to make the greater majority of our meals vegetarian.

I already buy as local as I can and make every effort to support farmer's markets and to also eat more responsibly grown food.

Food box contents this week

I already believe that the food industry is jacked up beyond belief and that more than any 'fat' we can put in our mouths it's all the chemical crap in the prepared stuff that's really killing us.  But still... I need to watch it.
What I've discovered recently though is that it's one thing finding vegetarian recipes.  They are pretty easy to find and there is lots of creativity out there.  Bean recipes though, well that's a little bit harder to find.  A lot of bean recipes are the same.  A lot of them are based on a mexican tortilla filling kind of theme.  To be honest, I don't know exactly what I'm looking for but if you've got some awesome recipes involving beans that are gonna blow my mind then please, let me know about it.  Around here, D is not a fan of chickpeas (channa if you are west indian) in the least.  So, I tend to stay away from it because the rest of us just can't eat it all.
This bean stuff just came about because I really wanted some beans.


I didn't want chili, I didn't want something that would feel somehow incomplete without salsa and tortilla's.  I just wanted beans.  Beans complete all on their own.  Beans that make me feel warm and yummy.


Black Bean Stew
serves 6

2 cans black beans (I used organic/low salt) only half the liquid drained
1 - 1 1/2 cups diced tomato (can use fresh or canned)
1 large onion, diced
1 1/2 cups green pepper, diced (can use red or whatever if you've got it)
3/4 cup zucchini, diced
2 ribs celery, diced
3 lg cloves of garlic
2 bouillion cubes (I used vegetable ones)
salt
sugar
chipotle powder
marjoram
cumin
cardamom
paprika
nutmeg

Heat a large pot over medium heat.  Saute the onion, pepper, zucchini and celery in oil of some kind for a few minutes.  Once the onions begin to wilt a bit, add in the garlic and continue to saute.  After about 4 - 5 minutes, add in the beans and cook with the vegetables until the beans (and about half of the bean liquid) are heated through.  Add in the bouillion cubes and the tomatoes.  Bring to a low simmer.
Add in the salt, sugar or honey and all the spices.  Simmer at low heat for about 20 minutes.  Check the tastes and adjust as necessary.  Simmer for another 20 minutes or so.
Serve over rice.

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St Michael's Choir School is celebrating it's 75th anniversary year of service to St Michael's Cathedral. Part of the school celebration is a trip to Italy where our boys from Grades 5 - 12 will be performing and celebrating Mass. This blog will be chronicling our adventures. Wanda Thorne is the Vocal Coach at St Michael's Choir School. Gerard Lewis is the Grade 7/8 Homeroom teacher at the Choir School.

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Wanda Thorne
St Michael's Choir School is celebrating it's 75th anniversary year of service to St Michael's Cathedral. Part of the school celebration is a trip to Italy where our boys from Grades 5 - 12 will be performing and celebrating Mass. This blog will be chronicling our adventures. Wanda Thorne is the Vocal Coach at St Michael's Choir School. Gerard Lewis is the Grade 7/8 Homeroom teacher at the Choir School.
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