Mexi-Indian Black Beans

First of all, I'm so so so so delayed with this update! I totally broke my own rule of posting once a week. With good reason though! In the past few weeks, I left my family's house in California, spent a few days in Chicago, a few more in the gorgeous South Haven, and moved to Ann Arbor! After a week of hotel living, another of living with our stuff on a moving truck and then finally unpacking, I'm happy to report I have a kitchen again.

But even though I have a new kitchen, I also now have piles of reading staring me in the face. Gone are the days of running over to Whole Foods after work and piecing together elaborate dinners...now it's time for LAW SCHOOL SURJ! But even a 1L's got to eat...

This is one of my favorite quick and easy recipes. It's nutritious and packs a protein punch. The mix of Mexican flavors and Indian flavors constantly surprise and one giant pot of these beans will feed a hungry student for a while. Unlike law professors, it's forgiving and you can easily omit or add your own favorite ingredients. Enjoy!