Good ol’ Old Faithful (aka vegan black beans and rice) has been spending the summer on vacation, seemingly! We haven’t seen much of him around Chez Recessionista in awhile, but tonight he made a comeback.
See, the past six weeks or so have been quite crazy at work, and last week was the first in quite awhile that I felt like I could just come home and take a breath. So I did – a good old-fashioned breather, in fact! I lounged, I cooked, I petted the cat, I read; and I didn’t do very much cleaning, save for the evening dishes, all the week long. Neither did LeeLee, as he was luxuriating in the evenings in solidarity. And it didn’t take long for things to fall into disarray! So this week we have been putting everything back in its rightful place, and then some, giving the house a good old-fashioned deep clean. Call it autumn cleaning, if you will. And I will.
So tonight I knew I didn’t want anything difficult and time-consuming to make. Enter: Old Faithful!
As per usual, I cooked up a cup of rice in the rice cooker, adding a packet of Goya seasoning to the mix. And then I heated up a pot of canned black beans, topping them off with some adobo seasoning to give them some flair. Within half an hour, dinner was on the table, and we were feasting with an old friend! Topped with diced onion, halved cherry tomatoes, vegan sour cream, salsa, and hot sauce, tonight’s rendition of Old Faithful was a wonderful treat indeed.
No leftovers, sadly, but that’s the price one pays for a quick and easy dinner! I’ll take that tradeoff nearly any day of the week.
:)