“Brown sugar can help..., wait,” Katie says, stopping me before I go off, as I usually do, without listening to the whole thing. “Baking soda will also interact with the excess vinegar and turn it into carbon dioxide,” she says, more firmly.
I sprinkle less than a quarter-teaspoon into the too-vinegary black beans, and sure enough, they furiously foam up with fine brownish-black bubbles and then subside. A quick tasting shows them to be, if not perfect, then at least miles better than what they were just a moment ago.
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