I almost bought a can of refried black beans the other day. I was doing that for a while a few years ago, when we were trying to stick to a slow carb eating plan. (If you are unfamiliar, it can be summed up as eating protein, veggies, and beans at just about every meal.) I’ve been trying to steer my food intake back in that direction since it was when I felt my fittest, but it’s been a slow process since we moved to the Central Valley and, you know, we were without a kitchen for a while this year.
Those cans were super convenient then, even though I knew they were loaded with sodium. But I stopped myself this time. I’m perfectly capable of making delicious beans, so I redirected myself over to the dried bean section and picked up a one pound bag of black beans.