You know that friend you have where if they offer to cook for you, it is 100% in your best interest to say yes? My friend Nate is one of those people. His cooking is always top notch and his husband, Levi, is no slouch in the kitchen either. One day during the quarantine of 2020 (it was Cinco de Mayo) Nate and Levi dropped off a box on my porch which contained these beans along with all the ingredients needed to make the most glorious nachos you’ve ever tasted. (A post covering this miraculous gift is coming soon!) Previous to this delivery, I’m certain I’d never before been gifted beans, and now I’m rethinking my whole outlook on what an appropriate gift can be. This recipe was adapted from Spicy Black Beans, Peruvian-style – Frijoles Escabechados Recipe at The Spruce Eats.
I put these beans on a giant pile of nachos, then on more nachos, in a couple breakfast burritos and then again on nachos.
Author: Nicki Dowland
Nicki Dowland is a teacher and retired nacho blogger. She documents shopping, cooking, and eating local over at her substack called Cooking The Harvest. Nicki would like to see more awareness for gender and racial equality and the movie Wayne’s World.
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