Black Nightfall Beans With Red Chili Pods, Tomatoes, and Avocado From 'The New Vegetarian Cooking for Everyone'
Beans and rice are a staple for good reason—they're hearty, simple, and a perfect blank canvas for many different flavors. Deborah Madison gives several variations for both beans and rice in her recently re-released cookbook, we have five (5) copies of The Oxford American, KQED's Bay Area Bites, SFoodie, and Berkeleyside NOSH. She blogs at Cooking Wolves. Follow her @KateHWiliams.