Frijoles Negros (Cuban Black Beans)
User Reviews
4.6
14 reviews
Excellent
Frijoles Negros (Cuban Black Beans)
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Long simmering and deeply flavorful, black beans (frijoles negros) are the essential side dish to any Cuban meal. Yield: Roughly 10 cups of beans
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Ingredients
- 1 lb dried black beans soaked overnight
- 6 c water
- 2 bay leaf
- 1 Tbsp olive oil
- 1 green bell pepper minced
- 1 large onion minced
- 3 cloves garlic minced
- 1 tsp cumin
- 1 tsp oregano
- 1 tsp salt
- ¼ tsp black pepper ground
- 3 Tbsp white vinegar
- 1 Tbsp sugar
Instructions
- Place the black beans, water and bay leaves in a large soup pot. Bring the mixture to a simmer. Reduce the heat to low, partially cover the pot, and simmer the beans until tender, 45 min – 1 hour.
- While the beans are cooking, heat the olive oil in a large skillet. Add the minced green pepper, onion, and garlic. Cook over medium heat until the vegetables have softened.
- Add the cumin, oregano, salt, and pepper to the vegetable. Mix well.
- Once your beans are tender, remove the bay leaves. (Do not drain the beans.)
- Add a cup of the soft beans to the vegetables in the skillet and mash the beans with the back of a spoon.
- Add the vegetable mixture to the beans in the pot. Add the vinegar and sugar. Bring the beans to a gentle simmer, and simmer, uncovered, until your desired consistency is reached, 5-10 min.
- Serve the beans immediately over rice, or cover and refrigerate for up to 3 days to let the flavors deepen.
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User Reviews
Overall Rating
4.6
14 reviews
Excellent
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