This 4-ingredient side pairs beautifully with achiote citrus marinated turkey and can be made ahead or frozen as leftovers. The recipe, developed by chef Mary Sue Milliken, first appeared in the iPad edition of our November 2013 issue with the article State of Grace.
- 2 cups dried black beans, soaked overnight
- 3 tbsp. lard or vegetable oil
- 1 large yellow onion, finely chopped
- Kosher salt, to taste