Roxanne’s Magic Bean Stew, courtesy of Michael Ruhlman

Hello! I feel like I’ve been away forever. And I’m not sure why. I think it’s because my food life has been taken over by trying to become gluten free. Which has been interesting, if difficult. Also, I had house guests for a few days. Plus there’s work. Yoga. My garden. Book clubs. Plays. Music. Friends.

Let’s face it: this effort I’ve been making over the past couple of years to rebuild my life after my marriage ended? It’s worked. My life is rich and full. The downside is that I find myself less and less interested in writing about what I’m doing. But, thankfully, this isn’t true for everyone. For example, Michael Ruhlman, who posted this inspiring entry about a conversation he had with Cleveland Clinic Preventative Medicine Physician Roxanne Sukol.  (I got my computer fixed and now the link feature works again!) They talked about food and nutrition and, at the end, he shared the following recipe. Which I’m planning to make for dinner tonight. I’ll let you know how it goes. If you try it, please do the same.

Roxanne’s Magic Bean Stew
(adapted for Michael Ruhlman’s kitchen and then again, for my style and the contents of my pantry)

1 cup of your favorite beans (I’m using Mother Stallard, from Rancho Gordo)
1 quart/liter water
1 28-ounce can crushed tomatoes
1 onion, chopped
1 Bay leaf
1″ piece of kombu
Pink Himalayan (or Kosher or any other) salt and freshly ground pepper

Combine everything except the salt and pepper in the insert of your slow cooker.  Cover and cook on low in a slow cooker for 7-8 hours. Season to taste with salt and pepper.

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