Somewhere out there is my perfect black bean recipe. You know — the one that reminds me of citrusy garlic chicken with fried plantains, black beans, and rice from Versailles in Los Angeles. I haven’t lived in LA for over a decade now, but I still have vivid dreams about those meals.
Before you get too excited, I should warn you that I haven’t found it yet. I did, however, find an acceptable substitute for the time being, which is the subject of my post today.