Cuban Black Beans II

Will definitely make these again! They have loads of flavor and texture. Probably the best Ihave ever had!!!! I did not change a thing.....

These beans were a perfect side to Tinga poblana de pollo. They have just a hint of sweetness and complemented the spicy chicken dish beautifully. I made them a day ahead because I think that beans, like chili, always taste better the next day. For those who had issues using canned beans, dried beans are healthier, tastier, and have a much better texture than canned. You do not need to soak overnight. Boil the beans in water for two minutes and then let them sit for one hour. Drain, rinse, and continue on with the recipe. I will use these as a vegetarian filling for tortillas, as well as a side.

Tasty. I'd be happy (and not surprised) to get this as a side dish at a (say, Mexican) restaurant. <b>However</b>, while tasty, the traditional way of cooking it did not work for me -- the beans didn't get soft all the way through, even after I simmered it for an *extra* hour and a half. (This could be because the vinegar gets added before cooking the beans. According to the AllRecipes page on beans, using vinegar or other acids before cooking can prevent beans from ever getting soft.) <br> I'm giving this recipe four stars under the assumption that I'll find a good alternative way of cooking it; if so, I'll try to update this review. (The current way, with the beans still keeping a snap to them, was good enough to eat but I'd definitely prefer entirely cooked beans.)