Darcy ran the Philadelphia Marathon today and was craving a hearty fall dinner. So we had black beans seasoned with cumin and miso and tacos filled with herbed squash. I like to pick up my tacos — that means easy on the filling and beans on the side. I never made beans from scratch until trying the quick soak method in Mark Bittman’s How to Cook Everything Vegetarian. Now I make a pot of beans most Sundays to have in different dishes during the week.