I personally can’t think of a better combination…

….yes, we have fun with our visuals on this blog.

Black Beans a la steph


1 bag of GOYA black beans, or other 16 oz bag of beans

1 small can tomato paste

1 cup crush tomatoes (canned or fresh)

1 half an onion

3 cloves garlic, crushed

optional Field Roast chipotle sausage (vegetarian!)


1 tbsp creole seasoning

1 tsp thyme

small handful fresh basil and parsley, chopped

1.5 tsp paprika

2 tsp cumin seeds OR powder

1/2 tsp coriander powder

1 tsp (or less, for the faint of heart) cayenne pepper

generous ground pepper

2 tsp salt, and then more to taste,  along the way

You have two preparation options.

1) combine all ingredients with 8 cups water in a crock pot and cook on low all day long, then come home to a delicious pot of bean paradise.

2) soak beans overnight. sautee onions in oil on medium heat, add tomato sauce and paste, then add beans and seasoning. pour four cups of water into the beans and let simmer. once the water has reduced, taste to see how cooked the beans are. continue to add water by the cupful until desired texture has been reached. I typically add lots of water and let them cook down until they are very thick and soft.

Collard Greens a la steph

1 bunch collard greens (2 bunches= generous serving for three, 1 bunch is good for two people)

handful of slivered almonds

half an onion

1 small tomato, chopped

2 tbsp apple cider vinegar (others will work too)

1 generous squirt of agave syrup

1) slice the onion and heat with oil. while the onions sautee, chop the collards into strips.

2) add chopped tomato to the onions, 1 tsp salt, and sautee for about one minute. add collards to heat and cover for two minutes– this quickly steams the greens without keeping them on the heat for too long. remove cover and splash with a couple tablespoons of water, add almonds. toss in pan, until greens are wilted.

3) sprinkle vinegar, agave, and black or cayenne pepper onto the greens, and mix well. keep on heat for two or three more minutes– this depends on how cooked you like your collards. as a very coarse, hearty green collards typically need some time to soften.

serve with brown rice or just like that.