This recipe is as much a requiem as a celebration.
Frijoles negros, black beans, are at the center of the Antillean Hispanic culinary constellation. Any group meal will have them, any celebration platter will center them, and any rotation of different dishes will find them eventually. One does not experience the food of Puerto Rico, Cuba, or the Dominican Republic without dining on black beans and rice. I made this meal the center of numerous efforts to impress non-Hispanic paramours, and I kept it in my repertoire because of how constant, and powerful, its memories are.