Whenever the temperatures dip below freezing, I immediately crave Rick Martinez’s Cuban-Style Black Beans!
This dish became a winter favorite in our house a couple of years ago when we polished off the first batch so quickly, we had to make a second right away. With just a handful of ingredients and a few hours of mostly hands-off simmering, you’re rewarded with beans that are impossibly smooth, creamy, and delicious
Even better news for those of us (me) who don’t always read the recipe ahead of time: no soaking required. Dried beans go straight into the pot with onions, bell pepper, garlic, oregano, salt, and water, then slowly simmer until tender and rich. A final hit of sautéed aromatics at the end wakes everything up, and then it’s time to dig in.
They were phenomenal on breakfast burritos, but just as good straight from the fridge, cold, eaten standing at the counter.
Rating: 5/5
How Easy Is That – Skill Level: Easy
Store-Bought Is Fine: olive oil
Recipe on BonAppetit.com
