This blog isn't all meat, all the time. We also do a wee bit o' veggie cooking. For example, this brown bean concoction from Vegetarian Cooking for Everyone. (This book is fantastic for veggie sides to your big hunk o' meat, and for weeknight veggie cooking). To serve with Mexican cuisine, we make black beans with chipotle and tomato.
1 tbsp oil1/2 onion, finely diced1 28 oz can black beans1 tsp chipotle chile1 cup finely chopped roma tomatoes4 cilantro sprigssaltgarnish: chopped cilantro, jalapeno
Sautée onions in hot oil until soft (3-5 minutes). Add everything but garnish, simmer for half an hour or so. This is an easy addition for Mexican cuisine, for folks who look forward to the bean portion of the meal.