Black beans from Isabel's Cantina: Bold Latin Flavors from the New California Kitchen (page 120) by Isabel Cruz

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Chicken diablo; Grilled chicken breasts with roasted chile verde sauce; Chipotle-marinated grilled rib eye; Basic salsa

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • DKennedy on January 30, 2024

    Back in the days of my first cooking club, we tried both this recipe and the fast version offered on the very next page. The more involved recipe was by far the best at home beans I had ever made (actually, Summer made it that day). I hadn't made a note at the time, but I came across it today while tweeting a pot of beans and sure enough, this does make an outstanding pot of beans. Not surprising, this whole book is a gem!

  • JoanN on March 09, 2021

    I was thrilled with this. Tried it after years of making Rick Bayless's pot beans and these are every bit as good. Perfect accompaniment on Taco Tuesday.

  • TrishaCP on April 22, 2019

    So it’s black beans, which are always going to be good for me. But I didn’t love this recipe. It uses large amounts of spices, including chile powder, which I didn’t care for with my beans. I pressure cooked the dried beans for 40 minutes (Instant Pot) rather than follow the recipe’s directions.

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