Tacos Carnitas with Slow-Cooked Black Beans, Roasted Tomato Mango Salsa, Avocado and Feta
I’ve never made black beans before, since you can buy a can for 99 cents in Brooklyn, but now that the same can is “exotic”, hard to locate, and $4, I’ve started looking at making my own. I went for this recipe here, because who wouldn’t trust those guys? I soaked the beans in warm/hot water for an hour or two instead of overnight (taco night was a last minute plan), and I wasn’t sure it was working for a while… the recipe didn’t mention if you add the liquid with the cooked beans to saute… I did. I ended up simmering for closer to 45 minutes but in the end it worked out fine. I would say remove them from the water (or at least pour out some of it) instead of dumping the pot in, and I should mention this makes a ton of black beans. About 8 serves.