January 11, 2013
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Black & Red
today is beans again – Thankfully the day of hell is over of…tiny bubbles… it I pulled out what isn more than a pound can of beans refried
and
to give you the stuff of…. lets just say this is meant to be covered
I had the soup for breakfast – way late dinner/lunch of cici’s pizza buffet
750 calories of carb -a- liciousness later I return home peckish here 4 hours later so
out cometh the gouda shred cheese, tomato of the roma kind and aw geez! lettuce you need a shave!
circle of life mezzo american corn tortilla style and we’ve?
toastada
oddly enough you could make a taco salad bowl ;and call this a toastada but amerianization has the flat fried discs with veg (meat seafood too) topping garnishes voila!
ine differ in color my paste is a different kaka brown and cuss this is beans to the edge but wheres the salad to the edge? jeez!. whatever, its close enough you get the idea
corn tortilla fried crisp ( drained) beans cooked soft and mashed ( most put milk in for that signature smoothness and pork fat to mke them both whiter creamier and proof that no jewish dietary law (this means muslims too) could eat them – I just simmer in broth /broth sausage ( this batch is so treyfa (I am not practicing jewish dietary law nor of said ethnicologic background/heritage) lettuce typically romaine its the only lettuce that lasts in my fridge at 3-5 weeks roma tomatoes half the hot house price so if i don’t need sandwich slice they’ll do – and the gouda was creamy – of course dutch cheese is wrong! and i dont care!
to be honest this blog took twice as long for you to read than assble your lunch/snack 2 for light eating adults 3-5 for bigger eaters
its no sin to go veg though these aren’t anywhere near vegetarian fare. the neatest part islunches – if one has a microwave ooo lala this kicks the shit out of razor meals!/soup (with the personal exception of loaded potato and lobster bisque)
just warm beans tortilla and garish voila.
come on! chicken and cabbage?? saucy fish & coleslaw.shredded beef and razor thin mustard green/spinach? you can do this
Comments (10)
I made black beans last night and by “made” I mean “opened a can of black refried beans”
@godfatherofgreenbay -
right on. 
I’d never have tried enough times without a hand mixer THEN the hand tools. I now am glad becauuse I modify the salt intake a little but get some dietary fiber because I actually like the food 
like the only cookie I’ve bothered to make is pecan samdies which with the recipe I had were nothing different than mexican wedding cookies…not otherwise a big cookie fan – my non made fav is dark choc choc chunk & chip…. I doubt i made a bread prior to a bread machine – okay now I literally can make one on the stove top (irish soda bread) not great at it or I’d puizza but 
apparently the qualification for pizza maker is pot smoker4…uh nah. such and so on 0 keep up yumminess
Do you do all kinds of beans in your cooking? I do not like all beans. Some kind of beans spoil the essence of the cooking itself and left that slimy awkward taste either in soup or veges. I do not put beans anywhere in any meat I prepared either.
Milk? What a strange thing to do to innocent frijoles. We had ourselves some bean sandwiches in cylindrical format for dinner last night, coincidentally. Downright tasty. No cans were harmed in their preparation. Can’t say the same for the swine.
Bread machine is one of my job titles.
Thanks for mentioning it! I forgot to haul the starter out before retiring last night, but there’s no time like the present. Off I go to meet once again with my little yeastie buddies.
Yummy once again. I bet the comments are to your blog as a diner eating your tostadas is to your chef’s-self’s hard work in creating them. (I had to say something because it seems that all I do when I come here is write: Yum.)
@SherryAngeLMysteriez - :) no I do not do all beans in y ooking I prefer y hili beanless unless its hili for only being asoup ype dish I do not like ung beans or anasazi beansand I think azukis too not for sure yet I like lentils yes not a beanpersay but I like lentils as part of a eaty thing yes I working on a tasty eggie lenil I pre ost bean for beanssake dishes with the beans unied as in with eats – but dang that adobada a hiliwater ooked pork roast whih is often sered with beans yu yu yu no is you answer not all of y ooking is eat entriwith beans but I like the thatway soeties
@HappierHeathen -most say that is the signature taste of them i think I quit listening the box of lard that made mine go from tastey todisgusting instantly – my logic is this water in scrambled eggs makes the moist milk dries out the eggs why repeat with beans? (dying to cut the jokes)
@HappierHeathen - http://starmanjones.xanga.com/755269868/raspberry-wasabi-chicken-with-grilled-zucchini-/ I did this up on sourdough s
you mentioned starter;)
@sleekpunk - mmm
I hope you make them as they’re dirt easy and it can be had somewhat inexpensively and no I am not a mean ass snob I’m glad i can make beans – I’m pleased but I’m not yet up to repeatable oh lol I love bean jokes..as recipes go I mean the technique i can make beans! but I haven’t tried the same recipe twice lol it seems :XD I hope you consider them I know I know weekend so you don’t run out of perfume on the way to the office second cloass kazi.
@starmanjones - Don’t use hydrogenated lard — that’s what makes ‘em nasty. And yes indeed, the starter’s upstairs becoming leaven. Speaking of which it’s about time I go check in on it!