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!
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