Dinner was an old stand-by, northern beans, seasoned & cooked until they're mushy. I always make enough for leftovers. We think they taste better the 2nd day. I purchased some rustic artisan bread from a gourmet bakery. I had gotten this last June for a food styling event, & have wanted to try it for myself ever since. They did not disappoint. It was delicious.
Jim & I are setting up & serving at our church's parent conference this weekend. There are plenty of leftovers from this week's meals for lunches & dinners on the run.
Add 6 cups of hot water to drained & rinsed beans. Add 2 strips cooked bacon; half of a medium onion, quartered, 1 teaspoon garlic. Season with salt & pepper.
Simmer gently with lid tilted until desired tenderness is reached, about 1 1/2 to 2 hours.
Serve with cornbread (or the delicious artisan bread I got from the bakery)
I made fresh salsa for snacking this weekend. I've determined I'll only eat fresh salsa from now on. None of that cooked salsa for me!