Uber-quick and easy recipe. Also, hi!

I'm working my way back to the idea of blogging regularly (work has become more manageable, so now it's just getting out of the mindset of Not! One! More! Thing!), so I figured I'd start out small with a quick recipe that I have been eating the hell out of recently.

I love black beans. I love couscous. I love spicy. Three great tastes that go great together.

I know a lot of people love couscous either cold or at room temperature. To me, this makes it seem as though I am eating dirt. So I always eat couscous hot. You, however, are welcome to eat this at whatever temperature you like (but you HAVE to eat it. Oh, all right, no you don't). And, it's pretty darn healthy, so you know. Added bonus.

(This is also great for those "Oh, crap, it's time for dinner and I have nothing in the house" nights, because I always seem to have a couple cans of beans and a box of couscous lying around.)

Shannon's Spicy Black Bean Couscous

• 2 cans black beans (you can soak (and soak and soak) dry beans if you want, but I lose patience with this quickly)
• 1/2 onion, chopped
• 1/2 red pepper, chopped
• 2 cloves garlic, chopped
• 2 Tbsp olive oil
• Spices to taste (I use cayenne pepper and a teensy pinch of garlic salt)
• 1 box whole wheat couscous

Prepare the couscous and set it aside (but don't forget that whole fluffing-it-with-a-fork thing. I learned this the hard way when one batch took on the shape of the pot it was cooked in and refused to relent).

In a large skillet, heat the olive oil. Saute the onion, red pepper and garlic with the spices.

Add the black beans to the skillet and cook for five minutes or so, to allow all the spicy goodness to cook in.

Dump the (fluffed) couscous into a large bowl (or storage container, if you aren't eating it immediately) and stir in the black bean mixture.

Eat or store. Or both. Makes a TON (at least 6 servings).

YUM.