Should be done with black beans, rather than the black eyed beans used here. Would love to try that, I have a feeling they would be quite different and mush up a little more. But as I hoped this is just a really solid way to make a lot of good food. A nice staple for the freezer. I also approximated the salsa with our glut of tomatillos, roasting in the oven for 15 minutes rather than in a pan. Really nice. Lots couldn’t get enough of it in fact.
From Rick Stein, Mexico pg. 247