Me too. I even bought 2 bags of that not so great popcorn.
The garbanzo beans in the other hand. Made them today for a pasta salad with corn, tomatoes, cucumbers, red onion, mozzarella, avocado and some other stuff. Like tasting garbanzo beans for the first time.
A Piece of White Salmon on a Bed of Black
Lentils & Harry’s Berries Sweet Little Tomatoes too. 
No lentils, shrimp & pomegranate molasses this time, guys. I already had a big filet of White Salmon languishing in the freezer, so…
Lentils are now the quick delicious go to in our kitchen, especially during the hot summer months (thanks for the inspiration @Dommy via @DiningDiva). Glad I only did half because they overcooked with only a hard boil and 20 minutes on simmer. Lentil Paté to follow. 
With that short time it was no problem whipping up another batch which included Ground Mustard & Caramelized Shallots (Serious Eats). Because the salmon was thawed and had excess moisture I had to sacrifice rare to get a crispy crust (we like crispy crust). But it’s a deliciously flavorful, fatty fish and still moist & juicy at medium-rare-ish and not frozen fishy tasting (benefits from buying direct from the fishmonger). F-ing delicious!
That looks amazing. I have some black lentils to use, how did you make yours they look fantastic.
Thanks @DiningDiva. I used this recipe as a guideline. If you don’t have wholegrain mustard then dijon is good.
Oooo!! Blistered cherry tomatoes are always a good thing. 
Perfect! Thanks so much for the recipe.
When I make beans, I make about 1/2lb… so half a bag of Rancho Gordo. For two people, this often is enough for a meal and some extra which will go on salads or to supplement other dishes (Like the left over cooked chickpeas went to bulk up some left over veggie curry that had more curry than veggies left)
So for the black beans, we used less than half of the beans for our chipotle bowls and none of the liquor. I was thinking about something to make with it (that Liquor is so delish!) and thankfully @CiaoBob posted about Monte Alban and one of the my favorite dishes there is their Enfrijoladas. Which was the perfect thing to do with my brothier than usual left overs…
Although you don’t see them that much on menus… Enfrijoladas are one of the most homiest dishes in Mexico. Left over refried beans that have been thinned out. Barely fried tortilla that is then dipped into this bean sauce… Served with plenty of salty Mexican cheese and maybe some chorizo on the side…
For my Enfrijoladas… I just added the beans and all their liquid into a vitamix. I purred it until I got a nice smooth vortex for about a minute. That is the great thing about Rancho Gordo beans. They are so fresh that the skins are never super tough. In the Yucatan, this would be called Frijoles Colados because then you would need to put them through a strainer to get them really silky smooth. But the Vitamix allowed me not to have to do that,
The sauce you end up with may seem a little too thin. That is okay… because you will need to reheat the sauce and it will thicken up. The sauce is also plenty delicious already… but I still like to add a little toasty onion edge to my enfrijoladas. So I cut up some onion really fine and cook until toasty… You can also add a chile into this sautee… Generally I don’t add garlic… but you can as well.
Then, it all comes together really quick… Lightly fry a tortilla (So that it’s slighly bendy but crisp around the edges. Once it goes into the sauce it will give a little more). and then fold on a plate. We made them into tacos with chicken. But you can fill with veggies (Garlic roasted potatoes are wonderful as are Nopales with Corn) or serve with grilled mean on the side (Like Monte Alban). But top with cheese. Cream is great with Enmoladas, but enfrijoladas need a generous sprinkling of Salty Mexican cheese (Cotija or Ranchero)
This dish can be a little heavy (especially on a summer day) so we accompanied it with an arugula salad with beets and cashews. And Fresh Squeezed Lemonade… with a little kick. P asked me when we are going to do this again…
Mmmmmm now I’m hungry! That looks fantastic
Thank you so much for turning me to to this recipe. I made it once with the last of my black lentils. I found half a bag of RG French Green Lentils that got pushed to the back of the pantry. I had salmon to use so I made it again 
I also had some pancetta to use up so I tossed that in with the onions, it was a good addition. The photo isn’t as nice as yours, but I think you’ll get the drift…
Looks great and the pancetta w/onions is 
!
@DiningDiva I changed my mind on the popcorn. We did some research and had to cook the popcorn at a much higher temperature with more oil than we would with other kernels. The popcorn is actually very good once you adjust the amount of oil and cook at a much higher temperature.
Which recipe did you find? How much oil does it call for and how much unpopped corn.
The one I used has you heat the oil to very hot, drop in 3 kernels and wait for them to pop. When they do, you add the rest of the kernels, cover and shake a couple times. When it starts popping in earnest, you tilt the lid to let out the excess steam. I found this method does work well enough.
Sorry I couldn’t find the exact recipe but there were a lot of other sites where people recommended using higher heat than I normally cook popcorn at. I added more oil than I normally would too. Not 1 unpopped kernel. The first few times we cooked the popcorn there were a lot of kernel at the bottom and some of the popped corn was on the burnt side.
The new more oil high heat method produced a much better popcorn.
This. My cousin makes the best popcorn - it’s good even without salt. I spied on him once and discovered he uses A LOT of oil.
It’s FINALLY available again! Get It Now!
Umm it says sold out already.
Crying face emoji
What? Damn!
Welcome aboard 
When I saw the forecast for this week… I’m like… THANK GAWD. I can go back to making beans…
It had been a bit… And I knew the exact recipe I wanted to do… I had watched a video of America’s Test Kitchen’s Red Beans and Rice. I love Red Bean and Rice… I had a co-worker from New Orleans and once when she returned from a vacation, she gave me a Red Beans and Rice mix… I made it a few months later after she left for Grad School and tossed the package not thinking much about it… it was the BEST Red Beans and Rice I ever made and I thought I’d be able to find it again…
I would ask folks about it… No one knew of any Red Beans and Rice Mix that wasn’t that awful Zatarain’s stuff… Even the guys at Little Jewel when they opened… and they’d go… “You don’t need a mix to make red beans and rice…” But every recipe I tried… was just not it!
For some reason, although they made adjustments for the lack of ‘unauthentic ingredients…’ or maybe because of them… it just rang true… So I went to the Farmers Market and from Marconda got Tasso. Some Louisiana Andouille. As for beans… I decided to use one I had… Rancho Gordo Yellow Eye which was said to be a good stewy bean.
I made the recipe and included all the seasonings. I also used Ancho Powder instead of the Cayenne, added a bit of cumin and a half of a red anaheim pepper. I flipped the radio of chicken stock to water as I made half the recipe I found online and we had some homemade stock on hand. I also omited the Red Wine Vinegar finish. For some reason it just didn’t feel quite right… at least not for me.
The Rice! In our house we have super fancy japanese grown short grain rice… or Uncle Bens. I love Uncle Ben’s made in the rice cooker with a touch of salt and a like 10 cloves of pressed garlic…
The recipe says it takes about an hour to come together. It took a little longer as I really wanted the flavors of the andouille to really penetrate the dish… so it spent about 30 minutes just at a very low simmer
And all in all, I think I found my dish. The beans were super tender and flavorful and the liquor like gravy. I would make this for sure…
