My family loves this recipe, but I did change it a little. A Cuban friend told me years ago that to achieve that velvety smoothness of black beans, that after they have been cooked tender, remove about 1 cup and mash or puree them, and then stir them back into the pot. Be sure that there isn't too much liquid in the pot, the beans should be barely covered. Now the beans will sit nicely on a bed of rice and will not make a soupy mess on the plate. Traditionally, the beans are then topped with chopped white onion, and the oil/vinegar mixture is sprinkled over the onions. I don't addd the smoke flavoring or the jalapenos. And sometimes, I use Italian Dressing in place of the oil and vinegar.
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