I could do some serious posts on beans. IIIIIIIIIIIIII like ‘um. Beans with a smokey and/or Mexican-style flair are frequently on my craving list. I completely understand that I am probably atypical for my species.
Outside of green beans, cow peas (second favorite in the whole wide world), and butterbeans (very favorite in the whole wide world, but only the way my grandmother used to make them), I wasn’t raised on any other kind of beans. Except that my mom did used to make bean soup sometimes. I’ll post my standard bean soup recipe in the fall, promise. I also promise that I will do some tutorials on dry beans. It will be fascinating reading. You’ll be riveted to your computer screen.
Among the dried variety of beans, I prefer black beans for taste and texture. Pinto beans are also in the running on my favorite’s list. One day I counted the different types of dried beans/legumes that I have here in my house. I think that it was around 17. Jealous?
I wanted to make an easy, quick side for the Taqueria-style Slow Cooker Shredded Chicken (which we ate more or less in a taco salad) from the previous post and something with black beans came to mind. These were quite tasty despite the fact that they came together so easily and with only a few ingredients. I did use canned beans, but if you have the time to cook up a batch of dried beans, they would be wonderful in this dish.
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