Braised Chile-Spiced Short Ribs with Black Beans

Recipe here from Gourmet magazine.

I did a different bean recipe though, using a modified version of this one from Goya. (I omitted the bay leaf, recaito, cumin and sugar. Added onion and garlic.)

Came out great. The ribs were fall-apart tender and the beans and rice were a superb compliment.

Over-exposed photo thanks to my haste in getting to the “eating part.”