cooking

Tonight's dinner was black beans and rice, noteworthy only because I expected to be making this a lot during/because of the pandemic. Instead, I've made it a lot less often than in normal times: I have used two cans of black beans since March.

Very straightforward, though I used bacon instead of olive oil to saute the onions. (Cook the bacon, remove it, pour off some of the fat, and go on from there. Cut the bacon up, and add the pieces to the bowl of rice and beans after serving, along with the salsa (and, for cattitude, sriracha.) The salsa is Trader Joe's mild salsa, which is in fact mild enough for my current palate; Newman's Own used to be and no longer is.