Spicy Black Beans with Roasted Poblanos
Growing up in Florida with my mom, I was often inspired by our Cuban and Puerto Rican neighbors. For us, black beans were never just a side dish. They were part of the rhythm of everyday meals — simmering on the stove, perfuming the whole house with garlic, cumin, and that deep, earthy aroma that somehow made even the most chaotic day feel grounded. Maybe that’s why they’ve stayed one of my favorite comfort foods, especially when I want something simple, nourishing, and full of flavor. Now that I cook with so much rescued produce, I’ve started folding roasted poblanos into my black beans, and it’s become one of those small upgrades that changes everything. Poblanos bring this mellow heat and smoky, green richness that feels right at home with the beans I grew up loving. It’s Florida nostalgia meets Southwest pantry magic — my kind of fusion. You’ll see from future recipes that this is something I meal prep on the weekend and use throughout the week as a side dish, or transf...
