Saturday: bean burritos of a sort

For the beans: rinse black beans and toss in the pressure cooker with diced smoked bacon, diced onion, garlic, ground coriander, ground cumin, a bay leaf, and whatever else looks good. Add water, seal, bring to a boil, cook at pressure for 15 minutes. Let cool off heat.

For the rice: cook diced onion and garlic in olive oil. Add ground cumin and coriander, rice, and some tomato paste and cook a few more minutes. Add water and chicken bouillon, cover, and let cook until done. Raising the heat at the end to get a bit of crust on the bottom isn't bad.

For the way-out-of-season salsa: coarsely chop a tomato and combine with garlic paste, minced onion, minced cayenne (dried), salt, sweet paprika, white balsamico, and a small amount of normal balsamico. Let stand at least 30 minutes.

Make burritos with beans, rice, salsa, canned corn, and sour cream.

To go with this I did a cabbage salad by tossing shredded savoy cabbage with salt, ground coriander, white balsamico, and a bit of rapeseed oil and letting it marinate for a good while.