Bean routine

Straight out of college, I moved to Miami, Fla. for a year of work and fun. The former took place at a history museum; the latter, on sailboats in Key Biscayne and in the city’s lush, diverse restaurants. I discovered Cuban food for the first time in Miami, and I soon found that black beans and rice was tasty, prudent grub for a poorly paid museum docent.

It’s been 20 years since I traded South Florida for South Louisiana, but I’ve never stopped loving—or cooking—black beans, because in every bag there seem to be undiscovered possibilities. Beans of all stripes are a mainstay in my kitchen because of their health and thrift, but I find black beans more convertible than the rest. Plus, they sing with foods I already like, like roasted corn, cilantro, peppers and tomatoes. That’s why I was particularly excited to have the chance to interview Cuban Connection chef Sarah Hammett for this week’s 225 Dine, and hear about how she’s preparing the food truck’s black bean soup and its signature Cuban sandwiches.

Not long ago, I also interviewed Andy Blouin, founder of Serranos Salsa Company and outgoing local chapter president of the Louisiana Restaurant Association who commented that a Cuban restaurant would probably do well in Baton Rouge. His restaurant, which features foods from Central and South America, includes refried black beans and fried plantains. They’re very popular.

Buy a bag or two of black beans, and cook them like you do our beloved red beans, with a few exceptions. Meat is not required. Cumin is. Finish with fresh cilantro, fresh chopped tomato and squirts of lime. The next day, add them to scrambled eggs and wrap in a good quality tortilla topped with queso fresco and spicy salsa. Or pair with protein-rich quinoa for a super food lunch. Best yet, create black bean cakes served with everything arugula salad, to grilled shrimp or smoked salmon.

Maggie Heyn Richardson’s work has appeared in Eating Well, Taste of the South, WRKF and on the national public radio program, On Point. She writes about food and wine for 225, and is currently working on a book about Louisiana foodways. Follow her on Twitter, @mhrwriter, and email your comments to [email protected]