Since I returned home from vacation we have made scrambled eggs Thursday night and skipped dinner altogether on Friday. The 8 hours of jet lag makes it hard to contemplate making meals. On Saturday, though, we decided that eating a regular meal at the correct time would help put me back in the Pacific time zone.

This is an easy dinner with lots of flavor. John made the polenta while I made the beans and the little salad on top. Wish we would have had an avocado but they were all hard as rocks.

Here’s the recipe as I have adapted it –