This Classic Recipe Is Cooked In A Sofrito Of Onion, Garlic, Bell Peppers, And Avocado Oil And Seasoned With A Rich Blend Of Spices. In Cuba, It Is Not Un-Common To Eat Frijoles Negros Multiple Times A Day, And These Versatile Beans Go Great With A Side Of Rice, On Tacos, Or As Added Protein On Your Favorite Salad.
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