…because some thoughts are worth remembering
When I was younger, I didn’t like black beans, or legumes of any kind. But when I gave up eating land animals for a while (or became a “pescatarian” as Steve Jobs called it) I started to develop a taste for beans. I quickly got over the cultural wall of expecting certain things to be sweet vs. savory (e.g., rice is a staple and not a dessert, so I don’t grok rice pudding, black beans are usually sweetened when it appears in Japanese cooking, so a side of black beans to go with tortilla chips didn’t seem right to me either), by making it into something my eyes or palate could not compare to something I was familiar with.
Yuka’s Black Beans
This recipe reheats well (or some might say it gets better the day after with all the spices melding and tomatoes developing more flavor).
Photo: Street art by a Japanese grocery store in Toronto, Canada