It has gotten to the point where even my Puerto Rican friend has asked if I’m sure I’m not even a bit Hispanic. Is it silly how much I love rice and beans? Regardless, I will have to tackle my favorite classic red kidney beans and yellow rice combo next time though.
So I have not worked with dry beans before; I usually get canned beans. And after trying to make them the right texture a couple of times now, I can finally say that I got it down. It definitely takes time prior to cooking and while cooking. Here’s how I do it~
1 cup dry black beans
2 cups cold water
1/2 tbsp minced garlic
white pepper (or salt and black pepper)
1. Soak beans in water overnight.
2. Rinse and drain, then add the beans with the same amount of water into a skillet. Add garlic and any spices and bring it all to boil on high heat for 5mins.
3. Transfer it to all to a baking dish to bake at 375° for 90mins. (At the 60min mark, take it out and roughly mash the beans with a fork. Then put it back in to bake for the remaining half hour).
Topping this off with some chopped green onions would make this simple dish even better. Happy Easter!