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Anything that you eat today....journal it here!

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Unidentified piles of sugar and fat

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My homemade beans soup, I get a couple bags of beans the raw grains that come in plastic bags not canned or preprocess, i like the "small red" kind it usually says origin of central america usually from el salvador honduras nicaragua cr, i wash them and put them in a big tall pot, in low heat 4 out of 10 full of water, let the water boil down every 20 - 30 minutes the water will get consumed, so keep adding water every time it gets consumed, oh i forgot the only thing i add is garlic powder and salt, repeat the process until 2 or 2 1/2 hours depending how long until the beans are fully soft, once they are easily edible add the last batch of water dont let it consume though just enough to get the bean soup out of it, from 3 or 4 small bags of beans i can get 4 bowls of potent small red beans soup, with enough beans left over that last me 2 weeks for tacos, rice and beans, gallo pinto etc., but the protagonist is the beans soup, strong in iron good for anemic people and when they asked you ooh evil boy why is your incanca so big? you answer because central american beans soup, usually serve it with cheese or lime or sour cream or hot sauce, my favorite is hot sauce, a roguey original recipe


 
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