For someone who majored in Spanish, I have never really paid much attention to Cinco de Mayo.
I don’t think there is really any particular reason; you would think that any day that encourages drinking plenty of margaritas and eating lots of Mexican would be at the top of my list. And yet, I seem to forget about it every year.
This year, though, I did get myself organized enough to make a pot of black beans for the occasion (don’t I know how to live it up). These beans are as easy as they could possibly be: just throw everything in the slow cooker, turn it on, and come back in 8 hours. And the best part? You don’t even have to soak the beans overnight first.
