tag:blogger.com,1999:blog-353457890739796787.post5637681350567624963..comments2023-06-29T07:27:28.181-05:00Comments on What Tom Cooked: Pass on Cook's Illustrated's Cuban Black Beans and Rice.......McGuffhttp://www.blogger.com/profile/14300113373059468207noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-353457890739796787.post-282705189826938952013-09-20T09:44:47.996-05:002013-09-20T09:44:47.996-05:00I have made this recipe twice. It is time consumin...I have made this recipe twice. It is time consuming, but actually very easy and pretty much fool proof. I think the flavor is outstanding, very surprising. <br /><br />I'd make it for company, it is that good, but my wife says 'You can't make black beans and rice for company.'<br /><br />I made it the first time with salt pork, which doesn't really have a great flavor. Second time with spicy Andouille sausage. Better.David Ehttp://tipswatch.comnoreply@blogger.comtag:blogger.com,1999:blog-353457890739796787.post-31468319358741381252011-07-23T10:41:09.358-05:002011-07-23T10:41:09.358-05:00Just about every Latin black bean recipe calls for...Just about every Latin black bean recipe calls for adding onion and some other spices. The flavor of these spices and veggies is soaked into the dried beans as they cook and makes an amazingly wonderful smell in your kitchen as you cook it. Adding them after cooking (such as you might do with canned beans) just won't have the same effect. <br /><br />I also add a pepper to "pep" it up too! :)notfollowingthehurdhttps://www.blogger.com/profile/11293363156896849578noreply@blogger.com