Beans and Cornbread had a fight. Let’s eat!
It has been cool here lately. I’ve been on a canning spree, so the fact that the kitchen isn’t unremittingly broiling has been wonderful. All this cooking, though, has left me very little time to think about dinner. So this week’s meal is a thrown-together affair.
Some of my leftover beans (i.e., those that did not make it into some cans) were the basis of this simple meal today. I made a chili with black beans (from mid-Michigan), local corn, and our garden’s squash, peppers, garlic, onions, and canned tomatoes and dried hot peppers from last year. Hot, but not too hot. Oh, and some fresh and cold cukes to take the edge off.
My greatest find, though? LOCAL CORNMEAL. I am in heaven. The cornbread is local flour, cornmeal, and honey; our eggs; and nonlocal butter and milk (sniff!)