Category Archives: Etc.

Jose Beans: The Ultimate Comfort Food


The best thing about dating my boyfriend, is getting to spend a lot of quality time with his awesome roommate! I can’t believe I spent 24 years of my life sans the wonderful Jose. Rarely do we call him Jose however. Instead we know him as Jose B (pronounced hose bee). The nickname stems from the most hilarious joke: “What did Jose’s mother name his brother? hose b! (get it?! you know like jos A and jos B! oh man it tickles me every time.) Jose B is a delightful ball of wit and sarcasm and he just generally brings a little bit of sunshine to my life. On top of all this, he is a really good cook and one of his go-to family recipes has quickly shot to the very top of my comfort food list. It’s a soupy bean concoction that has come to be known as Jose Beans (say “hose” beans.) The recipe comes from Jose B’s Puerto Rican family. I bug Jose B to make them for me so often that finally he insisted I start making them for myself. He dictated the recipe to me and now I automatically fill up on pinto beans at Nature Mart in preparation for my weekly fix.

This is not a crazy, outrageous new way to make beans. It just happens to be a perfect storm of delicious ingredients. They’re kind of like the mac ‘n’ cheese of Puerto Rico. The cilantro is key. If you don’t have fresh cilantro, just don’t even bother making these. I usually serve these beans over brown rice but half the time I just end up eating it like a soup.

Jose Beans (hose beans)
4 cloves garlic
1/2 green bell pepper, roughly chopped
1 good handful of fresh cilantro
1/2 yellow onion, roughly chopped
1 eight oz. can of tomato sauce
2 tsp. cumin
1/2 tsp. coriander
2 cans of pinto beans, or about 1 cup dried pinto beans soaked overnight
a couple shakes of garlic powder
sliced jalapeno pepper, for garnish

Put the garlic, bell pepper, cilantro, and onion in a food processor and blend until you’ve got an even mixture of minced veggies. This is called Puerto Rican sofrito. Add sofrito, tomato sauce, cumin, and coriander to a sauce pan and saute over medium heat for 2-3 minutes. Shake some garlic powder into the pot. Add pinto beans and one or two tomato-sauce-cans-full of water to the pot, depending on how soupy or thick you want your beans. Bring mixture to a boil then reduce heat. Simmer for 25 minutes or so. Plate and garnish with slices of jalapeno pepper.

Super Simple Mexican Black Bean Soup


I am soup crazy. At work, I often skip the cereal and smoothies and have soup for breakfast. Black bean soup is one of my all time faves, mostly because you just can’t beat the creaminess that results from blending the beans, and it’s very healthy to boot! Black beans are a crazy good source of cholesterol-lowering fiber among other nutritious properties.

This recipe is basic but delicious and only has a tiny iota of fat. I used canned beans here (only because I had them after “borrowing” them from work) but you should used dried beans if you can because they are way cheaper and it’s far better for the environment due to the lack of processing and packaging. If you do use dried beans, be sure to soak them overnight beforehand. I do always, however, make use of canned enchilada sauce. The enchilada sauce is used as an easy alternative to using all the tomatoes, spices, etc. that makes other recipes for black bean soup more time intensive. Just make sure to get a brand that doesn’t use weird chemical coloring or HFCS. I usually use Las Palmas brand which can be found in the Mexican section of any regular grocery store. For extra texture you can add corn kernals but personally I think this is the best recipe for the ultimate velvety mouthfeel.

Super Simple Mexican Black Bean Soup
1 yellow onion, roughly diced
4 cloves garlic, roughly diced
2 tsp. cumin
2 cans organic black beans
1 ten ounce can enchilada sauce
2 cubes vegetable bouillon
1/4 cup chopped fresh cilantro

Line a large sauce pan with a thin layer of water. Add onion, garlic, and cumin to pot and saute over medium heat, until onions soften, about 4-6 minutes. Add black beans and one can full of water. Add enchilada sauce, bouillon, and cilantro. Bring to a boil, then reduce heat and simmer for 15 minutes. Turn off heat and allow to cool slightly. Use a stick blender to puree soup to the texture you desire. If you don’t own a stick blender of course you can pour the soup into your regular blender but that is a major pain in the ass, just invest in a twenty dollar stick blender already! It is a required tool in the arsenal of any avid soup maker.

Humphrey Yogart in Sherman Oaks


Summer may almost be over but that doesn’t mean my seasonal hankering for milkshakes has subsided. Like clockwork, when May dwindles down and June is approaching, I start craving milkshakes like a tween craves a romantic evening with a Jonas brother. This yen isn’t really a problem when I’m at home and can make a quick trip to Scoops to sate me but it’s a different story when I’m at my boyfriend’s place in the Valley.

The only options I was aware of for a cold, creamy, dairy-free treat west of La Brea are Ice Pan and Millions of Milkshakes, both of which are too far from the bf’s. I contemplated making my own milkshakes with coconut milk ice cream and rice milk from the Studio City Whole Foods, but having an entire carton of ice cream in the freezer is far too dangerous for me–I have been known to tell myself that I should just polish off the whole carton in order to avoid eating it the rest of the week–does that make sense? No, it does not at all, but my ice-cream-obsessed brain is far from logical.

After doing some hardcore research, I came across Humphrey Yogart (sic–get it? because what they do with yogurt is like art?!) in Sherman Oaks and off I went. You will not find a plethora of vegan options at Humphrey like you might at Millions of Milkshakes or Ice Pan, but what you will find is a vegan, soy-based milkshake base and many vegan mix-ins. These mix-ins range from various types of fruits to espresso syrup and carob chips.


So far, I haven’t been able to venture far from my usual combo: the soy base with Oreos. Occasionally I have chocolate syrup added as well (I have been assured multiple times by different employees that the syrup is vegan.) The result is a super-creamy, tasty and refreshing vegan milkshake! My only complaint is that I like my milkshakes to have some chunks in them but I am told they can’t control this so they just sprinkle some cookie bits on the top for me. I really don’t get it–can’t they just stop the blender a little sooner to preserve some intact Oreos??? They always insist they can’t, so it’s smooth milkshakes for me. But no worries, I will still continue to suck these bad babies down.


Humphrey also stocks all sorts of weird health foods including a lot of vegan cookies, cereals, and granola bars. One of my fave finds is Nutlettes cereal. I’ve never tried them but I dare you to find a cereal with a more hilarious moniker.


Humphrey Yogart is in fact art to those of use whose milkshake habit is impeded by the lack of vegan milkshakeries in L.A. Get your tush over there pronto!

EDIT: Foodeater at To Live and Eat in L.A. told me that when she went to Humphrey a while ago the soy base contained whey, making it not vegan. I went back and read the ingredients and there was no whey or any other dairy product. Nay to Humphrey for originally serving non-vegan food to vegans, but yay for remedying the problem.


Humphrey Yogart

4574 Van Nuys Blvd.
Sherman Oaks, CA 91403
818.906.2490

Hello loyal readers,

I have been completely M.I.A. for a while and I apologize! I basically have no excuse other than being busy at work and having the social calendar of a turn-of-the-century debutante (read: I am just extremely popular, what can I say?) I am typing this hurriedly because I am off to catch a flight to Boston where I will be wreaking havoc for the next week, but I promise that as soon as I come back I will be uber-blogging and even trying to sneak in a little redesign!

Adios for now!!!

Now Tweeting

I’ve finally taken the plunge and joined the twitterverse.  There’s nothing exciting there yet–I still don’t exactly get how it works.  But be my twitter friend.  Is that even what it’s called?!