So I've been promising recipes, and I've been extremely lazy about it, so here goes:
Butter bean, asparagus, and shallot salad
Some canned butter beans
Fresh asparagus, 1 bunch
Shallots (1 or 2 cloves)
salt
olive oil
balsamic vinegar
Wash the asparagus and trim the ends if you so desire. Steam for about 10 minutes, depending on how thick the spears are. Cut into 1-inch long pieces and chill. Open the can of beans and rinse well. Peel and slice the shallots into very thin slices. Mix the asparagus, butter beans, and shallots together in a bowl. Add salt, olive oil, and balsamic vinegar to taste, and voila! Salad without lettuce, yum!
Black bean quesadillas
These are delicious and low-calorie to boot
For one serving:
2 small corn tortillas (I prefer blue corn)
2 ounces monterey jack cheese
1/4 cup canned black beans
a small amount of butter for cooking (or oil, if you so desire)
Some tomatillo sauce
Melt some butter in a pan, and place one tortilla in the pan, on medium heat. Crumble or slice half the cheese and add to the tortilla. Add half the black beans. When the cheese starts to get gooey, fold the tortilla in half. Flip frequently to avoid burning, until the cheese is entirely melted. Cook the second tortilla in the same way. Add some tomatillo sauce. (To make tomatillo sauce, de-paper the tomatillos and wash thoroughly. Boil for 10 minutes, then drain. Mix by hand or in a blender or food processor. And that's it!)