Spatula Diaries: Bean routine

“Straight out of college, I moved to Miami, Fla., for a year of work and fun,” writes 225 food writer Maggie Heyn Richardson. “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 benefits, but I find black beans more convertible than the rest.” Click here to find out why Maggie prefers these versatile legumes over any other.