This Frijoles Negros Cubanos (Cuban Black Beans) recipe is traditionally enjoyed with white rice — and to convert it’s starch into a resistant starch (a prebiotic that feeds the friendly gut flora), I cool the rice before serving.
Trust me, you’ll be the hit of any Labor Day picnic or gathering if you bring along these flavorful black beans! They are a great complement to any salad, tacos, and/or rice dish.
And the best part…
Everyone will wonder the secret to making beans that don’t leave you with a bloated, sad gut.
Enjoy the aromas of my Cuban kitchen this weekend.
And get ready for a month of Fermentation, as I team up with Summer Bock to break down fermentation into easily digestible morsels, ending with practical ways to start fermenting this month.
Happy Labor Day Weekend!