Whenever winter sets in, I turn to Rick Martinez’s Cuban-style black beans. Made with dried beans, aromatics, and zero soaking, they simmer into something deeply creamy and comforting. Effortless, pantry-friendly, and endlessly versatile, they’re just as good in breakfast burritos as straight from the fridge.
This black bean chili from Smitten Kitchen is a game-changer for anyone who thought they hated beans. Made with broiled peppers, garlic, and fire-roasted tomatoes, it’s smoky, spicy, and ready in a flash. Pile on toppings like avocado, jalapeños, and sour cream for the ultimate comfort bowl.
Rating: 5/5 How Easy Is That: EasyStore-Bought Is Fine: pimiento-stuffed Spanish olivesPricey Ingredients: —Hard-to-find: — Recipe for Ropa Vieja, Cuban-Style Black Beans and Maduros on BonAppetit.com
Book: Modern Comfort Food, page 114 Episode: — Rating: 5/5 How Easy Is That: Easy Store-Bought Is Fine: tortillas, sour cream Pricey Ingredients: — Hard-to-find: — Recipe on CassandrasKitchen.com View this post on Instagram A post shared by Trent (@storeboughtisfine)
Book: — Episode: — Rating: 4/5 How Easy Is That: Easy Store-Bought Is Fine: sour cream Pricey Ingredients: — Hard-to-find: — Recipe on NYTimes Cooking. View this post on Instagram A post shared by Trent (@storeboughtisfine)