January 4, 2011 by Ashlee Clark Thompson
I have enough beans to last through the apocalypse.
That is, unless the zombies eat me first.
There’s black beans and refried beans and navy beans and pinto beans and baked beans. I have canned beans and dry beans, seasoned and unseasoned, fat-free and fatty.
Why do I have such a stockpile? In the past few months of living frugally, I’ve discovered that beans are:
To fully express my love of beans, I’m going to post a few recipes this week that feature the musical fruit, including a recent black bean soup recipe that changed my life.