Kemp's black beans from Gourmet Today: More than 1,000 All-New Recipes for the Contemporary Kitchen by Ruth Reichl

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Notes about this recipe

  • dc151 on March 15, 2021

    These were fine, and simple. I used them to make black beans as a side dish to the vegetarian enchiladas.

  • ashallen on October 13, 2019

    This recipe yields beans with a good texture and a nice, somewhat tangy flavor. Used cream sherry but would probably use a drier sherry in the future. Making a half-batch version of the published recipe worked fine.

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