Though we’re all still a bit timid with our eating, beans & rice seemed like a safe enough bet. I served them with roasted carrots and simple guacamole (just avocado, lime & salt).
For the beans, I used this recipe, with the modifications posted here.
• Roasted Carrots •
Preheat your oven to 400. Cut carrots into even strips by halving and/or quartering until the pieces average 1/4 to 1/2 inch in width. Toss with olive oil and salt, and roast on a tray until cooked through and a little bit brown, about 30 minutes.
