I've discovered an interesting and distinct connection between physical work and a deep pleasure in eating. For me, there has always been more satisfaction in eating when I'm actually experiencing hunger pangs than when it's simply time to eat. But I've only recently noticed a turbo-boost to my joy in eating when the appetite was prompted by actual physical work. I hasten to add, I don't mean just physical activity - a good run, a rigorous workout, or an energetic yoga class -- I'm talking about good old-fashioned physical labor that contributes to something larger than ourselves. I mean the kind of physical work we do at the Monastery -- splitting logs, trimming trees and bushes, cleaning stuff, raking paths, and chipping limbs (my personal favorite). I wouldn't claim this as empirical evidence but I find that food just tastes better than any other time in the world when it is eaten after physically working to care for something we love.
I have this fantasy that Saturday mornings in the larger society would look like they do here at the Monastery. That is, people would don their work clothes, report to their neighborhood park or other central location and receive a work assignment. Working in silence and fully trained and supported in their task, they would have a dandy time letting their bodies express the love and care for the world, then at the end of the work period, be rewarded with a delicious, healthy lunch. Doing it all in community only adds to the joy.
Here is a hearty recipe that will satisfy the most voracious appetite. It also can be found in our Zen Monastery Cookbook.
Gassho,
Rebecca
Black Bean and Spinach Burritos Casserole
2 cups dry black beans
1 onion, chopped
4 cloves garlic, peeled and minced
1 red pepper, in small, mouth-sized strips
1 28-oz can diced tomatoes
1 tsp cumin
1 tsp chili powder
1 tsp salt
1 10-oz box frozen, chopped, thawed and drained spinach
1 cup frozen corn
16 medium-sized flour tortillas
3 cups grated mozzarella for filling and 3 cups grated on top
1 20-oz can mild red enchilada sauce
1. Sort, soak, and cook the beans.
2. In a large skillet, sauté the onion and garlic until soft, then add the tomatoes, pepper, spinach, corn, and the seasonings, and cook for ten more minutes.
3. Mash about half the beans and add them to the vegetables with enough of the bean cooking liquid to give the mixture a soupy consistency.
4. To make the burritos, drop the bean mixture into the center of each tortilla and add grated mozzarella for the filling. Fold up the bottom to make a pouch to catch the filling, then roll each tortilla around it. Arrange them seam-side down in a 10 x 16 casserole that has a thin layer of enchilada sauce spread in it. Drizzle them with the remainder of the enchilada sauce and sprinkle them with cheese, then put them in the oven at 375° for 45 minutes, covered loosely with foil for the first half hour and then uncovered for the last 15 minutes.
Serves 8.