Black beans and Vermeer

I was cooking black beans yesterday. Piles of black diamonds in an inky broth, studded with a carrot, a bay leaf and silky strips of leek. 

Suddenly, I thought of Vermeer's domestic scenes; dull, "dead coloring", over-layered with glazes of red and yellow, locked into place with a touch of pearl.

Served with greek yogurt, Jamaican hot sauce, cheddar cheese and a sprinkle of spring onions they tasted delicious too!