Category: 양념 콩
These beans have that deep, home-cooked flavor you get after hours of simmering, but they're ready in minutes. The garlic and bell pepper sofrito really shines through, and the avocado oil gives it a nice richness without being heavy. I've already eaten two cans this week over rice.
The sofrito with avocado oil really comes through—smells like my abuela’s kitchen the second the can opens. I’ve been adding these to rice and eggs all week and the spice blend is just right, not too salty.
These beans are dangerously convenient for a weeknight—the sofrito flavor tastes like it simmered all day, not like it came from a can. We've been eating them over rice with a fried egg on top, and the avocado oil gives the broth a richness that's hard to beat. Already reordered.
