Spicy Mediterranean chili

Matthew and I have been on the Mediterranean diet kick since we got married. Let’s get it straight, we’re not on a diet, period. But we’ve tried to incorporate as much food as we can that is served in the Mediterranean. They tend to live longer, thinner, happier lives than many other cultures. Obsessed with Roman culture, if Matthew were given the chance to go back in time but had to give up everything in his present life, including me, I think he’d do it!

Though we’re in the middle of summer, we’re still crock-potting and eating fabulous foods–soups, stews and chilis. We haven’t melted yet.

Served with feta cheese, plain yogurt, red wine and pita! Just lovely if I do say so myself.

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Bean experiment gone awry….

As we get closer to another move, it’s time to start cleaning out the fridge. I had bags and bags of random beans from this recipe and that recipe. What to do with all these beans?

All the beans...

I decided to cook them the same way I cook the pintos and see how it turned out. It couldn’t be that different, right?

How I cooked it:

Pinto beans, kidney beans, black beans and black-eyed peas—about 3 cups worth. I threw them in the crock pot with 8 cups of water, a turkey neck and a red onion and a white one I found in the fridge. I planned to turn them off in 8 hours at 10:00 p.m. Oh, but then I fell asleep. I didn’t wake up until 8 the next morning….

Not my best outcome.

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