Easy as Pie Test Kitchen

Where's Jack Frost?

So they're not chestnuts, and there's no open fire, but honey-roasted walnuts for our Christmas salad sure look good...

We're having lamb, cornbread stuffing with bacon, cauliflower soup, mashed butternut and potatoes, and flourless chocolate cake. What about you?

Busy doing Christmas shopping? Try this recipe.

Reader Jacob--who cannot eat wheat, sugar or any sweeteners, or preservatives-- shared this recipe with me over email. I added a little cilantro, corn, and tomatoes, plus some vegan mayo to get what you see in the photo, but it's a similar idea. Very easy. Very tasty. For a full meal, just add some meat. Thanks, Jacob!

1 large onion

1 large green bell pepper

1 large red bell pepper

4 cloves garlic

1 chili pepper

1 lime

1 can black beans (ingredients of black beans, water and salt only)

onion powder

garlic powder

sea salt

pepper

¼ cup olive oil

 Chop onions and bell peppers in any size you want.  Put in a large bowl.  Chop garlic and chili pepper and add to bowl.  Squeeze lime juice into mixture.  Add onion powder, garlic powder, sea salt and pepper to taste.  Mix and let stand 30 minutes.

Add olive oil to a pan.  Heat to med-high.  Add mixture and cook until vegetables are soft.  Drain and rinse can of black beans and add to pan.  Cook for another 5 minutes.  Serve hot.