Adventures in Costa Rican cooking: Part 1

“It’s so easy, Chrissy!”

That’s what people kept telling me when I asked them how to prepare dry black beans.  As much as I tried to eat fresh and healthy in California, I admit that I cheated a lot when it came to preparing food, just based on the fact that I didn’t have the hours in the day.  And so I ate a lot of black beans from cans purchased at Trader Joes.

Give me a little credit though – I did actually know that the dried beans were hard and something needed to be done with them.  I just wasn’t sure what.

So since I really wasn’t getting any solid answers from my local friends, I did what any 21st century girl would do…I googled it.  But even with googling I was left with many unanswered questions.  So I used several different websites to piece it all together and Voila!  I made my first batch of black beans this past weekend.

I’m sure my housekeeper will come in today and wonder why my stovetop has turned black.  But I am proud of myself for finally getting around to slow cooking and enjoying every moment along the way.  And I have to admit – fresh black beans are a lot better tasting then canned.

Pura vida…Chrissy