Just et up with it

What could be more simple and lovely after a long, weary day than beans and tomatoes? Nothing, that's what.

Lately, about everyone I know--including me, really --has been hulking around in a lost, ho-hum kind of way. The first heat waves of summer are upon us, construction at Kellogg and I-135 is a daily drudgery, and the mosquitoes have awakened from their watery graves.

Another reason we're all weary because there's trouble, with a capital T, right here in River City. I've heard that Wichita is making headlines as far as Italy right now. Most of the people I know here are, to use a colloquial term, "just et up" over the whole thing. Who wouldn't be?

Since I'm kind of a journalist, I've been pretty occupied with the story, and in need of soothing. After unwinding in the garden tonight, planting more chard, basil, and lettuce, this is the kind of dinner I needed. Tasty, fragrant, and fill-the-nooks-of-your-belly satisfying.

Beans and 'maters.* Mmm.

beans and 'maters with a toasted pita

Beans and 'maters
serves 3

• 1 1/2 cups dried kidney, Anasazi, or pinto beans, about 3 handfulls
• 1/2 can or 1 cup canned stewed tomatoes (I like 'em seasoned with onions, garlic, and green pepper)
• 1/8 cup Sriracha or hot chili paste
• 1/4 cup ketchup or tomato paste
• 1/2 tsp. dried oregano
• 1/2 tsp. garlic powder

Soak your beans in cold water overnight (or at least 8 hours), covered, in a medium-sized saucepan. Drain the soaking water, then re-fill the pan with 6-8 cups of cold water. Bring the beans and a pinch of salt to a strong boil and then reduce the heat to a simmer. Cover the beans and let them cook until almost tender, about 40 minutes.

When the beans are about ready, drain some cooking water from the pan, leaving about 1 1/2 cups of liquid. Add the stewed tomatoes, with juice, chili sauce, ketchup/tomato paste, oregano, and garlic powder. Let the mixture get up to a simmer, and let everything cook until the sauce has slightly thickened and the beans are tender.

I enjoyed my beans and 'maters with a toasted pita, which I topped with mashed avocado. (That didn't photograph well at all.) What is an avocado, after all, but green butter?

The beans and 'maters taste great hot or cooled to room temperature, and I bet they'd taste divine spooned on top of a slice of French bread, like Jules prefers.

*"'maters" is a slang for tomatoes. You know, like "tuh-maters."