Cook’s Notes

• 
  Marisol Trejo|6 days ago

  Much better with a blistered red pepper in place of the raw one — char two of them over the burner, peel, and tear them straight into the bowl.

  23 This is helpful
• 
  Dev Ramanathan|2 days ago

  No fresh chile in the house, so I used jarred pepperoncini — chopped four of them and swapped their brine in for the vinegar in the marinade. Bright, salty, and it made a very good desk lunch.

  11 This is helpful
• 
  Hallie Boone|14 hours ago

  I keep the beans in their cooking liquid rather than rinsing them, then hit the whole pan with a spoonful of good olive oil at the end. Skip the serrano and use a pinch of Aleppo if you are feeding kids.

  7 This is helpful