i wish i could take credit for this recipe, but i can’t. this recipe is the spaghetti sauce i grew up eating – a standard, week night meal, and one of my favorite comfort foods.
as i was beginning to come out of my post-holiday cooking hiatus, i read a blog post over at smitten kitchen (have you checked out her website? it’s fabulous!) about a barley risotto with beans and leafy greens. i had never tried to cook anything with barley, and the pictures left me absolutely drooling, so i starred the post (my version of clipping a recipe out of a newspaper), and vowed to come back to it.
hi everyone! i’m back from a trip to lovely oahu with mike’s family and ready to share more recipes with you!
why is stuffing relegated to thanksgiving? i absolutely love stuffing – delicious bread coated in sage, celery, and (in this case at least), lots of other yummy ingredients – but i usually only make it on the fourth thursday in november.
full disclosure to you, internet: mike and i weren’t looking for a black bean soup recipe when we found this one, nor have we ever made black bean soup before. we just wanted to make some cornbread, and figured we had to eat something else alongside the cornbread to make it a complete meal.