Oh, the hazards of living in a high rise. We spent Sunday evening at the emergency room; poor Little got her hand sucked into the wall with the elevator door. She's fine now but is sporting a very swollen, bruised little left hand. And I can just tell she's not her usual spunky self: she was even more cuddly (and crabby, and sleepy) than usual today, poor little sweetie.
In each of the three x-rays that were taken at the ER, my hand was "posed" next to hers, either holding the same position to show her it was safe or to carefully keep her little fingers in position for the shot. They're probably rather amusing, and bony, photographs. I'd love to see them.
When we returned home late at night our dinner was still waiting for us. I thought you might enjoy sharing it; call it a little celebration that the Kiddo's hand is ok.
Black Bean Mexican Pizza
I make my own pizza crust, but you could just as well buy frozen or refrigerated dough at your grocer.
1 15-ounce can of black beans, drained and rinsed
3 Tablespoon olive oil
2 T chopped fresh cilantro
1 teaspoon ground cumin
1 t hot pepper sauce (like Tabasco)
1 clove of garlic, minced
4 oz. grated Monterey Jack cheese
4 oz. grated cheddar cheese
1 2.25 oz can of sliced ripe black olives, drained
2 or 3 scallions (green onions), sliced
1/2 red bell pepper, diced (optional: we don't use this)
Garnishes (again, optional):
Heat the oven to 425 degrees. Sprinkle a pizza pan or cookie sheet with cornmeal, or lightly grease the pan if you don't have cornmeal. Roll out the dough and place it on the pan.
In a food processor or bowl, combine the beans, oil, cilantro, cumin, pepper sauce and garlic. Process or mash until smooth (or, if mashing, until you can't stand to mash any more). Spread the mixture over the crust. Sprinkle with the cheeses, olives, bell pepper and scallions. Then bake it for approximately 12-15 minutes or until the crust is golden brown and the cheese is melted.
Serve it with the garnishes or just by itself. It's so delicious and healthy, and everyone to whom we've served it has absolutely loved it.
(If anyone knows the origin of this recipe, please tell me so I can give proper credit. We've been making it for years, and I can't recall the provenance.)