Culebra!

OMG, what is there to say about this island? Paradise, in a word.

 

Getting there was kind of nuts. Our first night we spent in San Juan at Casa Del Sol because our SW flight got cancelled. SJ near the airport was...a hotel near the airport. Nice, but nothing compared to our destination.

 

So we got to the island on Wednesday via our little puddle jumper plane. Scary, but oh so amazing. And then our six-seater plane somehow forgot our luggage. Things weren't starting out well. Luckily, the folks we were staying with at Mango Fish Guesthouse were amazing. While we waited for the next flight, Fred gave us a million dollar tour of the island. He showed us where to eat (Dinghy Dock! El Eden! Zacos Tacos) and where the quieter beaches are, as well as the more popular (Flamenco). He gave us some of their great local beer- Medallion- while we were on the ride, and by the time we got back to the airport I couldn't have cared less if our luggage had arrived. Which it had! Then we got to go explore our beautiful Casita.

It was so nice. We loved it!! Everything about it, except maybe for the fact that the ghetto neighbor chained up their dog in the backyard.

Chili Recipe

Vegan Chili

About 90% of this comes from the Moosewood Restaurants Low-fat favorites festive black bean vegan chili recipe. 

2 cups chopped onion*
1 each red (or yellow or green) and pablano(or anaheim or pasillo) pepper  chopped

4 garlic cloves

2 TB olive oil

2 TB ground cumin

1 TB ground coriander

2 cups prepared salsa- buy per your heat preferences- I used Kirklands Medium Organic Salsa

1 can or equivalent cups black beans

1 can or equivalent cups kidney beans

2 cans diced tomatoes

1 can adobo peppers in sauce

1/2 cup brewed coffee, preferably dark roast

1 teaspoon salt, preferably smoked

2 bay leaves. 

2 TB apple cider vinegar

Quick roast cumin and coriander over high heat in dutch oven for 1 minute or until fragrant. Add olive oil. Reduce heat to medium.

Add onions, peppers and garlic* with a generous pinch of the salt. Saute,  stirring constantly, for 5-7 minutes.

Add salsa and red peppers. Simmer for five minutes or so, stirring occasionally. Add tomatoes, coffee, bay leaf, adobo peppers, ACV and rest of the salt. Simmer over lowest heat for about 30 minutes or so, stirring occasionally.

Add beans at the end so they don't overcook and split.

Adjust for seasoning. 

*- I typically saute a serrano or jalapeno at this point as well but I like hot food a lot if you prefer less heat you may not want to.