This is pretty good, and easy to make. It just required a lot longer cooking time. Next time, I will soak the beans longer because it needed almost 2 hours of simmering, but I like them between al dente and mush. I keep those squeeze tubes of ginger, garlic, chili paste, and cilantro in the fridge at all times, so I just added one hefty squeeze of each. I fried the cumin seeds and red pepper flakes in butter and added it. Also used half a can of fire roasted tomatoes that I had left over from something else. Seasoned liberally with garlic pepper. YUM. Definitely a keeper!
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This is pretty good, and easy to make. It just required a lot longer cooking time. Next time,...