The thing about beans is you really need to add the flavor and don't be shy with the spices and seasonings. Black beans love Cumin and that smoky Chipotle pepper in sauce, or use fresh jalapenos or roasted peppers.
It only happened a couple of times but my mother made these huge vats of beans for our restaurant back in Indiana and you know, she must have made hundreds over the years. There were certain steps to getting her refried pinto beans just right and hers were always that, seasoned just right. But once in a blue moon she forgot to salt the beans properly and let me tell you, there was nothing worse than getting that huge hot combination platter set down in front of you and digging into the beans and rice, and tasting the blandness of an unsalted pot of beans. My mom's food was so consistently perfect that it was tragic when this happened, like time stopped in that restaurant. I remember being shocked, like she could not mess up, it just wasn't in her. I admired her so much for that steadiness. People think recipes are solid, that you just follow instructions but food has variants. Love, care and consideration goes in. Sometimes the jalapenos are super hot, the tomatoes have no flavor or the avocados are not quite ripe so adjustments needed to be made. She took it all into account and when that plate came, you never had to wonder if the rice would be amazing because it always would be. The only danger was that at times it could all be too good, that you'd overeat to the point of total discomfort because she hit it out of the ballpark. Her famous hot sauce was sometimes so off the charts and addictive that you couldn't quit eating it even after you had your fill. So much so that other restaurants began buying it to serve at their establishments.
new haircut - the modern shaggy mullet. Both cute bang in the front, wild layers in the back. A cut to showcase my diversity of lameness.
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