Beans and Rice

Rio Zape beans and rice with farofa.

I cooked the beans with fermented garlic scrapes and an avocado leaf, and they were delicious. I only recently discovered dried avocado leaves as a cooking spice (used as you would a bay leaf), and they do fantastic things to a pot of beans. We dined a bit late as we had to finish our very pleasant late afternoon sparking rosé (from New Mexico, of all places) first.