Growing up in a Cuban household, we had black beans with every single meal. I mean, it was not a complete meal if it did not include white rice and black beans. WE would eat that on the side of everything, from pork chops, to ground beef, to breaded chicken. Anything we ate, had that as a side. Actually, if you come visit the Cuban restaurants here in Miami, you are allowed two sides per dish.
Rice and Black Beans count as just one side. They are automatically assumed as one. You can imagine I have had my fair share of black beans in my life.
Whether I was at home, on the go, or on vacation, we always managed to find a place that served black beans with your food. Like I said, to my parents and grandparents, if the dish did not have beans, it was not a real, full meal. Anyway, my momma and grandmomma make some excellent beans!
My husband adores them, my siblings just eat them up and my dad? Well, he likes them, too. They make them in the pressure cooker and their secret ingredient is a little sugar. Well, I found a new way and it is mind blowing.
Photo and recipe courtesy of Making Thyme for my Health.
USE THE RED NEXT PAGE LINK BELOW FOR THE RECIPE AND INGREDIENTS.
Quick Tip: Add a little sugar in these for a bit of sweetness.