Whatever you do, do not follow Goya’s recipe on the back of its package of black beans. I, with such naivete, desired to try something new. The recipe, titled, “Classic Black Beans and Rice,” intends to serve four. The recipe directs the reader to add vinegar, green pepper, garlic, oregano, and Goya’s Sazon to the black beans.
My beans were perfectly good when this started. I had soaked them overnight. After subjecting them to the Goya recipe, they were unsalvageable; I tried adding some pan-fried SPAM to them to no avail. SPAM usually perks things up. Mind you, it cannot transform anything to haute cuisine, but, it has its uses. In the end, I have about two quarts of beans that can’t go anywhere. If you have had different results with this recipe, feel free to let me know.
On the bright side, I have hope for another black bean recipe: sauteed garlic with black beans. I have it on good authority that this prep is sufficiently tasty to establish a proper meal of rice n’ beans. This sounds simple enough, and I know from other preparations that the garlic marries beautifully to the beans.