We have been enjoying Sally's Brazilian Black Beans for two days now.

[karennoca]

I used Midnight Beans from Rancho Gordo. I added a few peppers from my garden because I had so many to use up. Some were sweet, some hot, some green and some red. We loved the combination of the shiny, black bean with the pretty red and green peppers. This is a great recipe, simple, and gets better and better with each day. I made a Mexican pulled pork, pickled red onions, to go with the beans, all was served in a wheat and white corn, crisped tortilla bowl, with avocado, and Mexican coleslaw. Hubby put a little sour cream on his taco bowl.

 

[barb_b]

Mmmm I am good w/ 3 day leftovers. What time should I be there?

 

[karennoca]

It really was good....I am putting the rest of the pulled pork in the freezer for a fast dinner

this fall or winter.

 

[michael-in-phoenix]

Where can I find this? Is it posted here, or on her blog?

 

[angak1]

on her blog, but here is the link. it came up with the Gourmet discussion on Fej....

http://www.eat.at/swap/forum/index.php?action=display&forumid=1&msgid=231280

 

[michael-in-phoenix]

Thank you, Ang. I remember this string, now that you've linked to it.

 

[sallybr]

So glad you enjoyed it! Peppers are always great additions!