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.
Northern Beans
Rinse & sort beans in a large pot. For 2 cups beans, add 8 cups hot water. Bring to a rapid boil, boil for 2 minutes. Remove from heat. Cover 7 let stand 1 hour. Drain soak water & rinse beans.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!
Salsa
1 small tomato, finely chopped
3 green onions, finely chopped
1/2 to one whole fresh jalapeno, finely diced (ours were from our garden)
2 tablespoons cilantro, roughly chopped
1 tablespoon fresh lime juice
Salt & pepper to taste
Combine all ingredients and chill for at least 1 hour. You can combine ingredients in a blender or food processor for a smoother consistency.
