Best Black Beans Ever

We love general conference weekend! It gives us a chance to enjoy time as a family and spend the weekend in our PJ's if we want. We always have special things to eat for brunch like farmer's breakfast and cinnamon rolls or cinnamon crown. It also gives Matt the opportunity to spend some time in the kitchen working on those things that take extra TLC.

Over conference weekend last April Matt made us a huge pot of black beans.  He is the master.  Over many years he has absolutely perfected black beans. They are a labor of love that require several days before we can finally enjoy a big bowl over rice with fresh, chopped, sweet onion. (I think it's time to talk him into making another batch.) And oh the smells while it's cooking. Two days of heavenly torture.

Oma gave us a cookbook years ago with her some of her favorite Spanish recipes, including Frijoles Negros, our personal favorite. Matt has perfected it.  He has stayed true to the original recipe, but has taken care to make each step a culinary wonder. He's tried to walk me through it a time or two, but he is able to bring out the best in each and every ingredient. He knows just how much to crush the oregano, when to add the cumin, vinegar and salt, how long each step needs to simmer and cook.  When to bring to a boil, then lower the heat. I can't adequately describe the exactness he uses, oh but what a difference it makes.

 Delicious!