Beans for the Heart

This week was a bit surreal in regards to my culinary life. There is no doubt that I have done my best to live each day to it’s fullest and drink deeply from the cup of life. Unfortunately, that has also meant eating deeply from the plate of life. And I like my plate full. Layered really.

A recent visit to the doctor revealed that it would be a good idea to put a little less on that plate and be a heck of a lot pickier regarding the contents. So be it. I’ve battled the bulge before and I’ve won some battles. I know what has to happen and I’m sure with the help of the cosmos, this battle will be bested. I’ll die trying…

First, I try not to eat things out of cans, but I like beans. So it has been beans the old fashion way, bags of dry beans soaked overnight and boiled to the desired firmness. For this dish, I like my beans at a mashable consistency. Everything else is pretty straightforward.

Bowl O’Beans
2 tsp olive oil
½ onion
1 tbls minced jalapeno
1 tsp minced garlic
1 cup broccoli florets
4 oz. boneless, skinless chicken breast
1 tomato
¾ cup black beans
2 tbls hot salsa (whatever you dig)
1 ounce shredded sharp cheddar or pepper jack cheese
½ avocado

Dice your onion and mince your garlic and jalapeno while the olive oil is heating in a large skilled. When you have a nice warm pan and some glistening oil toss in your veggies and let things get happy. Meanwhile dice your chicken breast. As the onions become translucent add your chicken and broccoli and stir-fry.

Plate your beans and top with shredded cheese and some super hot salsa, if that is your thing. Add the tomato and avocado and when you are happy with the contents of the skillet, slide it right on top of the bowl o’ beans. Customize to your hearts content.