cuban beans and rice meditation

hey.
it's been a while since i posted. i figured it was about time.
my inspiration for writing came about while making dinner.
(cuban beans and rice. recipe to follow!)
i'm hacking and chopping...it's my meditation time.
i was thinking about the simplicity of beans and rice, a staple the world wide, and how economical and versatile is.
i'm making my batch tonight in a large quantity; some to eat for dinner with sour cream, some to have tomorrow morning with an egg, some for later in a tortilla, a base for a salad, even added to soup.
i've also used this meal as an opportunity to use some veggies lurking around the fridge and freezer; fresh (cellared) squash from last years harvest, frozen corn and peppers we purchased last year in bulk form our natural food store and froze. and cilantro i bought fresh today because... i WANTED IT! mwahaha!!
this meal, and the collection of meals to follow it, is costing us ridiculously little,not only in the cost of the collective ingredients but in the labor involved. i'll cook a little while today and have easy meal options for the rest of the week (or longer if i freeze some!)  and the quality and flavor is as awesome as any pricy gourmet convenience food.
hello, win!

so as i'm patting myself on the back for my glorious and thrifty accomplishment, i also took notice of my cooking implements.
the carbon steel knife i scored for $2 at an estate sale, the cast iron griddle and pressure cooker passed down by family, even the butcherblock topped cabinet picked up at a roadside antique store sale (literally, it was sitting outside by the side of the road and cost me $15)...these things are the work-horses of my little kitchen.
but i'll take the time and devote more love and attention to my beloved kitchen appliacces in a separate post later.

i think the time has come to throw the recipe at you and get back in the kitchen so i can eat.
because i'm hungry.

cuban beans and rice(no amounts given. make as much or as little as you want.)
rice (mine is a brown and wild mix)
beans (any)
onion, garlic, squash, corn, pepper -all chopped. (except the corn. don't chop the corn, that's dumb)
salt, cumin, oregano, ground hot pepper to taste

.              .                         .                    .

cook the beans and rice. i use the pressure cooker because it's fast and awesome. and fast. which makes it awesome.
while that's cooking saute the veggies

when your bean/rice blend is done mix it with the veggies and season to taste
serve with grated cheese, sour cream,  fresh cilantro, salsa, grilled meat, chips, tortillas, avacado...serve it as a main dish, a side dish... whatever the heck you want.

revel in your magnificence