I have been making my lunch to take to work for several months now, and as I am both lazy and poor, I have stuck with the old impoverished standby, rice and beans. I use Goya canned black beans, along with powdered garlic, bay leaf, basil, rosemary, oregano, balsamic vinegar, Angostura bitters, and a seasoning packet that you can buy from Goya that's kind of like Tony Chachere's spicy, salty seasoning (which I have yet to be able to find in my neighborhood), but not quite.
I make this meal at least once a week, either for dinner or for lunch, and I am sort of in love with it. The seasonings and substantial heartiness of it warm my heart, and every time I put it in the microwave to heat it up at work, I find myself singing a little song: "Rice and beans, rice and beans, rice and beeeaanns".
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1 comment:
Angostura bitters? I'm interested and would like to find out more about this tasty sounding cheap treat of rice and beans.
- PB&J Gal
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