Did You Know?

Did you know??
Although using avocados and bananas are all the buzz now to get soft and shiny hair, all it will get you is a messy kitchen and bathroom. These products are great to help your hair for one day, but the proteins in them are way too big for your hair to absorb. And unless you are going to use them each day (yikes!), then you should head to a beauty supply store and check out some Vegan products that use "hydrolyzed" proteins - proteins from avocados and bananas that actually are small enough to help your hair.

Wednesday, July 4, 2012

Mayan Corn & Black Beans

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I know, this picture looks familiar, right?  Well, this little side works great with a burrito, and even is a great thing to include inside the burrito with the Mexican Rice!  Back when I was single and working in Porter Square in Somerville, there was a fantastic Salvadorian/Mexican restaurant that was literally a hole in the wall near my office.  For lunch, I would stumble over, in a computer-induced coma, and order my lunches in Italian (as they spoke no English, and I little Spanish), at which they would nod, laugh, and fill up a giant plate with the delicious delicacies of their homeland.  The restaurant was simple, usually quiet, and had poor lighting, none of which took away from the greatness of their meals.  One thing that they often put on the side of their dishes was a corn and black bean dish-- not quite a salsa, but not quite a side-- it turned out to be an all-round utility for the plate-- you can add it to your burrito, mix it with your rice, eat it as a side-- pretty much whatever you can come up with is game.  Sadly, I have heard that the restaurant recently shut down (gentrification at its finest, ay), but it will continue to live on in memory and in this recipe. 


1/2 pound dry black beans
1 white onions, chopped
cloves garlic, minced
1/8 cup olive oil
1/3 cup corn
2 cups water
2 plum tomatoes seeded and chopped
1/4 cup red wine
Sea salt and freshly ground black pepperto taste

In a saucepan over medium, add olive oil and add onions and garlic. 

Saute for three minutes and add black beans.  Stir for 1-2 minutes, add water and bring to a boil.

Simmer for 1 1/2 hrs.

Add the tomatoes, wine, salt, and pepper, and continue to simmer for another 30 minutes (or until the beans are tender)

Using a wooden spoon or potato masher, mash the beans slightly, but only about 1/4 of the beans.

This mixture should mound softly and be moist but not watery. Adjust by cooking longer or by adding water.

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