The Beloved Bean

by HEAB on March 10, 2014

It’s been way too long!  I have several blog posts written in my head, but I’m just not on the computer much these days.  Nor am I on my yoga mat.  My yoga challenge simply did not happen.  I had such good intentions, even set my alarm everyday for 5 AM for a week straight…and then proceeded to shut it off  and sleep until I heard Hannah stir. I told myself I’d do it at night, and I did…twice (was sore for days!).  I was downloading longer flow-type classes, but simply wasn’t up for it by the time we got all the kids to bed.  Hmm, I thought, maybe some gentle yin-type yoga is just what I need.  So, I downloaded a few classes…and never did one.   Needless to say, January was not the month of enlightening yoga I’d hoped it would be, but I did learn plenty about my mind and body.  Yoga used to be a priority, but it’s not now.  I could make time for it, but I don’t want to.  I’m pretty sure I will someday, but for now, I’d rather spend the few quiet moments I have in the morning with a cup of coffee and email/news.  In the evening, I’d rather sit down to dinner with my husband and then perhaps read or work on craft projects.  The mat will always be there, and I hope to be back on it someday.

Where have I been?  Believe it or not, I’ve been back in the kitchen, experimenting with various recipes, trying to figure out how to feed a family of six.  We’ve been eating A LOT of beans – they’re inexpensive, easy, and so versatile.  About once or twice a week, I soak a pot of beans overnight or all morning and then cook them.  The cooked beans then go in the fridge for different recipes throughout the week.  The following are some of our favorites…

Cuban Black Beans

A friend brought us the above chicken dish after Hannah was born, and now we eat it at least once a week.  We’ve also served it for dinner parties with all the fixings for a taco salad bar.  So good!


Chicken Azteca


  • 1 – 15 oz cans black beans, drained and rinsed (I use 2 cups of cooked beans)
  • 2 cups frozen corn
  • 1 tsp. cumin
  • 1 clove minced garlic
  • 1 cup salsa (chunky)
  • 1 package cream cheese (we usually only use about 1/2  to 3/4 package)
  • 4 chicken breasts


  • Combine first 4 ingredients and 1/2 cup of the salsa in a crockpot.
  • Add chicken breasts and top with remaining salsa.
  • Cook on high 3-4 hours.
  • Remove chicken and chop or shred.
  • Add chicken back into crockpot with cream cheese.
  • Stir together, cook on high until cheese is melted.
  • Serve over rice and top with cheese.



Jenna’s Sweet & Spicy Barbecue Beans with Kale…Charlie likes to point out his bites.

Favorite bean recipe?