“Has it been unseasonably hot in New York?” I asked Glenn the other day. For the last two weeks every article I’ve seen and every broadcast I’ve heard has used the New York heat as an excuse not to cook. I said, “In North Carolina, we can’t not cook because it’s too hot. We’d eat out for four months!” I would rather have eaten my words than made the excessively complicated from-scratch meal we made last night.
Black bean burgers, corn chips, pico de gallo, and corn on the cob. We cooked the black beans. We made the breadcrumbs. We fried the burgers. We made the tortillas. We fried the chips. We chopped the tomatoes, onion, garlic, and cilantro. We boiled a gallon of water. It was way, way too much work for a 90 degree day. When we were finished, I wasn’t even hungry. I am sure the leftovers will taste twice as good.
The recipe is from Gourmet. It doesn’t need to be complicated. Buy a can of black beans and a bag of Tostitos.