Ol' Blackie

I'm especially fortunate to have a kitchen full of wonderfully high-end equipment, a legacy from working for Williams-Sonoma for 4 months in college. I think I was the only person in my fraternity house with his very own set of All-Clad stainless pots. But ask me what my favorite pot or pan is, and I'll always pass over my saute pan and stock pot and go for my cast iron skillet.

I think it's because I watch too many westerns. No matter how hard I try, I just can't imagine the Duke serving a mess 'o salmon fillets (with a pan sauce) to the ranch hands. I'm likewise sure that Clint Eastwood never rustled up a batch of Coq au Vin to eat around the evening fire. Those guys ate real food, and no sissified city-folk cookware would do.

There's a certain permanence to my skillet. You don't own a piece of cast iron, you're married to it. And like a good marriage, with proper love and care it will mature and improve over time.

My skillet has been a regular around my kitchen for about 4 or 5 years , and it's really getting a nice season on the surface. Nowadays I suppose you can start with a pre-seasoned skillet, but heck that's just cheating. Our pioneering ancestors didn't start their westward expansion in Nevada!

Cast Iron Beans

2 cans Black Beans (drain 1 can)
1 med Onion, finely diced
1 Red Pepper, finely diced
3 cloves Garlic, pulverized
1 tablespoon Olive Oil
1 teaspoon Dried Cilantro
1/2 teaspoon Ground Cumin
1/4 teaspoon Cayenne Pepper
2 squirts Hot Sauce
1 handful Cherry Tomatoes, halved
1/2 cup Reduced Fat Shredded Mexican Cheese Blend
Salt and Pepper to taste

Heat your oven to 400°.

Heat the oil in the cast iron skillet (or a heavy, oven-safe pan) until it's very hot, and sautee the onions, garlic and peppers until soft. Add the beans, herbs and spices and stir until combined. Spread the tomatoes over the top and sprinkle cheese to cover.

Transfer the pan to the oven and bake for 30 minutes or until beans are hot and soft and the cheese just starts to turn brown.

Serves 4, 4 pts. per serving.