I am having one of those days. I had a million things that needed to get done today and my babysitter called in sick. Ugh. And it's raining. After the work that I was supposed to get done today, I really wanted to spend some one on one time with my 6 year old daughter. Looks like I'lll be with all three kids today and with all the shuffling and whatnot that three kids demands, there's barely a moment to think about dinner. Must make something in advance that takes no time at all to serve later on.

Looks like we're having beans and rice for dinner. Yipee! I love beans and rice and I always forget how very easy it is to prepare. Plus on a crappy day, this can be just as comforting as soup but more manageable to eat for the little ones (I dont know about you, but my 2 year old is awful with soup and a spoon). As soon as I got the babysitter call this morning, I prepared these. My kids will be excited and I'm happy that despite the utter chaos of the day and total lack of time, they still get a healthful dinner that's loaded with colorful vegetables, protein and fiber.

In addition to the rice that I made and set aside, here's how I prepared the beans:

2 cans of black beans
3 chopped carrots
2 chopped stalks of celery
1 chopped onion
2 chopped poblano peppers (bell peppers work fine too)
2 chopped cloves of garlic
1 T chili powder
1 tsp cumin
2 T white vinegar
1/2 cup chopped fresh cilantro
1 T olive oil
Salt and pepper to taste.
Cayenne to taste

In a large pot, saute the onions and garlic in olive oil on medium heat until the onions are translucent, about 5 minutes. Add the peppers, carrots, celery, chili powder, cumin, salt and pepper and continue to saute for another 3-5 minutes. Make sure vegetables are evenly coated with spices. Add the beans and simmer for about 25 minutes, stirring occasionally. Add the white vinegar and taste for salt/pepper/cayenne preferences. Add cilantro and stir to combine well.

Serve plain or with rice. This recipe makes enough for my whole family plus leftovers for lunch tomorrow.