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Submitted by Ryan J
Black beans are a staple food in Cuban cuisine. Traditionally, the dried beans are soaked overnight and cooked for a couple of hours. This recipe recreates the beans my grandmother made for me as a child, in a fraction of the time. My grandmother, who came to the U.S. from Cuba in the 1950s, wouldn’t serve the black beans until the day after they were cooked, as their flavor improves with a night of refrigeration.
Ingredients:
Instructions:
Additional Cooking Tips:
Written by: candacechurch
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