Once You Go Black…

Black beans and rice are soul mates as far as I’m concerned, and it has nothing to do with the fact that I am Brazilian and my peeps national dish consists of the aforementioned babies.  Nah, it’s far more than simple genetics that accounts for my adoration.  Black beans, glistening and gorgeous from a slow-simmer with a ham hock in the bath with them, are a treat that gets exponentially better the longer you let them hang out.  Serve ’em up the next day and they’re gloriously fat from soaking up all the juices from the onions, garlic and spices.  Inky and complex, I crave them fortnightly and will grow frantic (nay, manic) if I don’t make a pot to quell the storm that is my craving. Continue reading Cuban Black Beans and White Rice →