Frijoles Negros 

This recipe for black beans is another from Atlanta Cooknotes, an old Junior League book. My husband, who already has the body of a Greek god, has been wanting to gain muscle (and prior to marrying me existed on cereal, pop tarts, and peanut butter with occasional bacon and eggs, so nutrition might actually have an influence now), so I Googled, as a refresher, good food to eat for that. I sadly have never been in a position of “wanting to gain weight” so it’s not like we can both suck down whey protein at every meal and chase it with three hard boiled eggs (also, ew. Also, actually a bad idea). Rice and beans it is! Alongside some (small) fish tacos. These flavor choices brought to us by my coworker trying to give away this basket of jalopeños.


I searched the tag jalopeños and came across this Green Sauce recipe from Finding My Inner Chef. It sounded like it would go amazingly well with fish tacos and black beans and rice, so I whipped up a batch in my blender. It’s fantastic.

Frijoles Negros
This recipe calls for dried black beans, so plan accordingly for that soaking process.

Ingredients
1 cup black beans
1 small onion, chopped
1/2 garlic clove
1 1/2 tablespoon olive oil
1 green bell pepper, chopped
1 small piece of bacon, diced
salt and pepper to taste

Directions
Wash and soak beans in water eight hours or overnight.  Boil beans in two and one half cups water until tender (about an hour). Saute chopped onion and garlic in olive oil.  Add onion, garlic, chopped green pepper, diced bacon, salt, and pepper to beans.  Simmer 15 additional minutes.  Serve with rice, if desired.