There and back again

Super simple lunch time. Black beans--2 cups dried soaked in very hot tap water for 30 minutes. Drain and cover with cold water (probably at least 4-5 cups) and bring to a boil with 2 tablespoons epazote (can be hard to find but here, Penzey's can explain it) and 2 cloves of garlic, crushed. Let simmer for 1 1/2 - 2 hours. Drain, but reserve a cup or so of the cooking liquid. Saute 1/2 onion (and I had a little bit of carrot in there too but only because it needed using up) in oil or butter then put the beans back in with their cooking liquid. Stir often and let cook for 10 minutes, then stir in 1 teaspoon sherry vinegar plus a drizzle of soy sauce and a splash of hot sauce, if you like hot sauce. Add salt to taste and stir it all really well together to combine.

Meanwhile cook 2 cups quinoa in 3+ cups water. I've noticed that quinoa lies somewhere between couscous (1:1) and rice (1:2) in the ratio of solid to liquid as far as cooking goes. Bring it to a boil with a little salt and a pat of butter, then turn to simmer until the quinoa has absorbed all the liquid. 

For lunch--a scoop of the quinoa and a scoop of the black beans, topped with chunks of queso fresco or whatever tangy cheese you have in the fridge. Add cilantro, hot sauce, leftover pulled pork, a hard-boiled egg...it can go on like this all week long...