Frijoles Negros (Authentic Cuban Black Beans)

• portions: 4 servings
• temps actif: 10 minutes
• temps total: 30 minutes

Ingrédients

12 ounces dried black beans

8 cups water (divided)

1 tablespoon extra virgin olive oil

1/2 cup diced green pepper

1/2 cup diced yellow onion

2 cloves garlic (minced)

1 tablespoon red wine vinegar

2 teaspoons granulated sugar

1/2 teaspoon dried oregano

1/2 teaspoon ground cumin

1/2 teaspoon salt (or more to taste)

1/4 teaspoon black pepper

1 bay leaf

1 tablespoon extra virgin olive oil

1/2 cup diced green pepper

1/2 cup diced yellow onion

2 cloves garlic (minced)

2 cans Cuban black beans (two 15-ounce cans)

1 cup water

1 tablespoon red wine vinegar

2 teaspoons granulated sugar

1/2 teaspoon dried oregano

1/2 teaspoon ground cumin

1/2 teaspoon salt

1/4 teaspoon black pepper

1 bay leaf

Fluffy white rice

Lechon asado

Pollo a la Plancha

Cuban Pollo Asado

Instructions

Making Black Beans: Traditional Method

First, you have to soak the black beans in a pot full of 3 cups of water (save the remaining 5 cups for tomorrow). Cover and soak overnight.

The next day, drain the beans and then add 5 new cups of water to the pot. Bring to a boil and cook them for 60 minutes, stirring frequently.

Be careful not to let the beans dry out completely. You can add 1 cup of water if they are absorbing the water too quickly. Keep an eye on them. You can remove a few beans from the pot and squish them with the back of a spoon to make sure they have softened.

After softening the beans for 60 minutes, transfer them to a bowl with 1 cup of its cooking liquid. Set aside.

In a large saucepan, heat oil and sauté green pepper, onions, and garlic at medium-high heat for 5 minutes until softened.

Next, add the softened black beans with 1 cup of the cooking liquid from softening the beans, red wine vinegar, sugar, oregano, cumin, salt, pepper, and bay leaf. Stir to combine and bring to a boil.

Place the lid on top and reduce to low heat. Cook for 20 minutes until desired consistency. What you’re looking for is a thick, creamy, silky consistency. Taste and adjust seasonings, if needed. Serve on top of white rice or by itself as a side dish. Enjoy!

Making Black Beans: Quick Method

In a large saucepan, heat oil and sauté green pepper, onions, and garlic at medium-high heat for 5 minutes until softened.

Next, add canned black beans with the liquid (DO NOT DRAIN), water, red wine vinegar, sugar, oregano, cumin, salt, pepper, and bay leaf. Stir to combine and bring to a boil.

Place the lid on top and reduce to low heat. Cook for 20 minutes until desired consistency. What you’re looking for is a thick, creamy, silky consistency. Taste and adjust seasonings, if needed. Serve on top of white rice or by itself as a side dish. Enjoy!

Nutrition

• Calories: 149 kcal
• Lipides Totaux: 3.6 g
• Sodium: 419 mg
• Glucides Totaux: 21 g
• Fibres Diététiques: 8.7 g
• Sucres Totaux: 2 g
• Protéines: 7.4 g