Black Beans, Garlic, Oyster Mushrooms, Pomegranate

Everything except the beans and spices came from today’s CSA:

Improvising during a month of (mostly) working late: A minced onion and six(!) cloves of crushed garlic were sauteed with toasted cumin seeds and a little salt for about 10 minutes. Then black beans (one can), whole oyster mushrooms, the seeds of half a pomegranate, and a quarter of an Anchor Steam Christmas Ale were added, and cooked on medium-low for another 15 minutes or so. Hey, the result was surprisingly good– meaty, slightly spiced and sweet.

Also: steamed escarole and pea shoots. Bland and slightly bitter. I’d never cooked escarole and didn’t do any reading about it, so I’m sure there’s some better way. [edit: I’ve been informed that caramelization is key, or subsuming it into a stronger-flavored dish such as a meaty bean soup]

Tags: Black Beans, Cook, Oyster Mushroom, Pomegranate, Soup