The Walsh Cookbook

I am always in search of a good slow-cooker recipe. Sometimes, I'm in the mood for the "dump it in and walk away" recipes which always seem to include cream of mushroom soup (it is magical, I agree) because you can literally dump everything in a pot and walk away for hours and come home to a comforting bowl of creamy, fatty love. But sadly once the actual eating is over and the digesting begins, I feel........ less than super.  So I try to keep an eye (or ear) out for recipes that are generally easy, not quite "dump it" status, but considerably more healthy. I first heard about this recipe for "Pork and Black Bean Dinner" on an interview between Chef Rick Bayless and Christopher Kimball. I was listening to a podcast while walking Nigel and I was salivating as Rick Bayless was describing a simple throw together slow-cooker dinner of browned pork and black beans topped with a homemade salsa and avocado. It sounded so comforting  (without the fat...

If my math is correct, I have eaten roughly 30,660 meals in my life (I'm 28 years old and am assuming 3 meals a day x 365 days a year). Out of all of those meals, only once have I ever said the words "Those green beans were the best part of that meal." Now some of you are probably thinking, "well, that math is a bit misleading because you haven't had green beans with EVERY meal, have you?". The answer of course is no (thank God). Can you imagine eating green beans for every meal? But I've never given that kind of accolade to ANY kind of vegetable, EVER. That award is usually reserved for whatever meat is being served (hopefully steak!); except for every time I eat these green beans.  This recipe is a favorite of Caity's and mine and comes from the cookbook, "Date Night in" by Ashley Rodriguez.  Serves 2 One year ago: Rosemary's Spinach Salad Two years ago: Tuscan Mashed Chickpeas Three years ago: Quinoa Stuffed Pepper...