Andreas CarverComment

The Ever Growing Self

Andreas CarverComment
The Ever Growing Self

I’m not sure what age I started gushing over food. Was it my childhood obsession with Ina Garten? The adolescent potions made with grass and soap? Or my journey to self discovery? Whatever it may have been, I find that my mind is constantly thinking about what I am going to eat next.

More times than none I ask myself “What should I do for dinner?” right after I’ve had lunch. I know it may seem a little indulgent, but it is simply because I love taking after my body through food. 

What we put in our mouths is directly connected to how we will perform in our daily lives.

Our food allows us to function at work, communicate with our lovers, and say thank you to our creator. It is our fuel to get us through the day, our power to show affection without touch, and our water to quench the ever growing self.

Sunday Black Beans

  • Four cloves of garlic

  • One tablespoon of cumin

  • Salt & pepper 

  • One poblano pepper 

  • One large red onion

  • Two tablespoons of olive Oil

  • One cup of dried black beans

  1. Saturday evening scoop a cup of your dried black beans into a bowl and cover them with an excessive amount of water. Allow them to soak for at least eight hours. 

  2. Sunday morning, drain your beans and set aside. 

  3. Smash four cloves of garlic and cut up your onion as big or as small as you'd like (sometimes I cut mine into fourths or I'll mince it, really depends on your preference). 

  4. In a large pot over medium heat, drizzle in two tablespoons of olive oil.

  5. Once the oil is hot add your onion and garlic. Allow them to brown and become fragrant. 

  6. Once browned, add in your chopped poblano pepper.

  7. Allow for the flavors to fuse for about two minutes. 

  8. Once the poblano is softened, stir in your soaked beans and cover with enough water so they are comfortably submerged (you want about two inches of water above the beans)

  9. Bring the mixture to a boil and then cover and simmer on low for about two hours or until the beans have softened. 

  10. Once softened, stir in cumin and salt and pepper to taste. 

  11. Serve and enjoy over rice, shredded veggies, or guacamole.