My boyfriend (kryptonik!) is part Cuban and, as such, grew up on an unfettered diet of black beans and rice. He had never cooked pasta until his freshman year of college. Over Christmas, his mother taught me the traditional family recipe, but said that each person makes the beans in a slightly different way and I would have to come up with my own twist. Here it is! <br /> <br />Please note: I learned the balsamic vinegar and soy sauce trick from a Gourmet recipe (http://www.epicurious.com/recipes/food/views/Kemps-Black-Beans-238086). It endows the vegetarian beans with a meaty, robust flavor. The joys of umami!

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