deathmtn

One day at the South Pole, I was trying to load the website of <$enterprise_collaboration_platform> in my browser. It’s huge! It needed to load nearly 20 MB of Javascript, just to render the main screen! And of course, the app had been updated since last time I loaded it, so all of my browser’s cached assets were stale and had to be re-downloaded.

…

Several hours (and a shameful amount of retried Javascript) later, I was finally able to send a short, text-based message to my friends.

¼ cup olive oil
1 onion, chopped
1 bell pepper (any color), chopped
1 tablespoon chopped garlic, or more to taste
Salt and pepper
¾ cup dried black beans, rinsed and picked over 1½ cups long-grain rice
1 15-ounce can diced tomatoes or about
1 cup chopped fresh tomatoes
½ cup chopped fresh parsley or cilantro

1. Put the oil in a large ovenproof pot over medium heat.
When it is hot, add the onion, bell pepper, and garlic.
Sprinkle with salt and pepper and cook, stirring occa-sionally, until the vegetables are soft, about 5 minutes.
2. Add the beans and cover with about 2 inches of water. Bring to a boil, then turn the heat down to low so that the liquid bubbles gently. Cover loosely and cook, stirring occasionally and adding water if necessary, until the beans are half-done-softening on the outside but still tough in the middle—40 to 60 minutes, depending on the bean. Heat the oven to 350°F.
3. Use an immersion blender or a potato masher to mash (but not purée) half the beans in the pot. The mixture should be about the thickness of soup. If not, add some water.
4. Stir in the rice, tomatoes, and another sprinkle of salt and pepper. Transfer the pot to the oven and bake, uncovered, until the rice and beans are fully tender, up to an hour; start checking after 30 minutes.