I enjoy cooking a lot. I spent all of Sunday either reading Shantaram, napping, eating or cooking. Yesterday, I made pinto beans, curried chickpeas with Bahrainian spices, quinoa salad and oreccheitti with Alfredo sauce, porchini mushrooms and vegetarian ham.
Here are the pinto beans that we had for dinner tonight. I didn’t add any spices or salt; I just put some sour cream, salsa and chopped cilantro: