Yesterday, my dear friend Judie came down for a visit. One of the dishes that I usually make for her is my ultra-healthy, vegan beans and rice. As John says, "It's different every time."
This time, it was slightly spicier and saltier, but definitely tastier than the last batch. Usually, I err on the bland side, but probably all the Pensey's Shallot Salt did the trick. I also used boullion cubes instead of pre-packaged broth, and that tends to be saltier.
Lucky for you, I made a short film about the experience, so you can see how I make my famous beans and rice.