Debra’s Black Beans (Frijoles Negros)
So, I know this is just not right to used canned beans, but I have to tell you, they taste great and take a lot less time. If you want to cook your beans yourself you will need:
2 1⁄2 cups dried black beans 8 cups water
1 Tablespoon olive oil
3 15oz cans of black beans
1 cup chopped onion (red or white is fine)
1 cup chopped red pepper
1 cup chopped green pepper
4 cloves of minced garlic
Olive oil for sautéing (about 2 Tablespoons)
1 Tablespoon oregano
1 Tablespoon cumin
1 bay leaf
2 Tablespoons white vinegar
6 oz, dry red wine (Cubanisimo Rumba is great!) 1 Tablespoon brown sugar
Cilantro for garnish
If you are cooking your own beans cover cleaned beans with water and let sit overnight. Drain and discard water. Next add the 8 cups water to your beans with a little oil, this will keep them from foaming, Cook for about 1 hour. DO NOT ADD SALT to water it will make your beans tough!
You can also use a pressure cooker for beans if you prefer. What ever method you are using DO NOT DRAIN the water!
Debra’s method:
Sauté’ onion and peppers in olive oil until translucent, add garlic, salt and pepper and sauté’ for another minute.
Add 2 cans of beans (Do not drain), and with the third can place in bowl and mash them slightly to make a thick paste and then add them to the pan.
Add oregano, cumin, bay leaf, vinegar and wine.
Mix all ingredients well and cover and simmer on low heat for 15-20 minutes. Stir occasionally.
Remove bay leaf
Add more salt and pepper to taste, and stir in sugar, drizzle a little olive oil over the beans and cover pot.
Remove from heat and let stand 10 minutes
Serve over white rice
Print Recipe Here
