Frijoles Negros (Cuban Black Beans)

Long simmering and deeply flavorful, black beans (frijoles negros) are the essential side dish to any Cuban meal. Yield: Roughly 10 cups of beans

📝 Ingredients

• 1 lb dried black beans, (soaked overnight)
• 6 c water
• 2 bay leaves
• 1 Tbsp olive oil
• 1 green pepper, (minced)
• 1 large onion, (minced)
• 3 cloves garlic, (minced)
• 1 tsp cumin
• 1 tsp oregano
• 1 tsp salt
• 1/4 tsp ground black pepper
• 3 Tbsp white vinegar
• 1 Tbsp sugar

👨‍🍳 Instructions

1. 1Place 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.
2. 2While 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.
3. 3Add the cumin, oregano, salt, and pepper to the vegetable. Mix well.
4. 4Once your beans are tender, remove the bay leaves. (Do not drain the beans.)
5. 5Add a cup of the soft beans to the vegetables in the skillet and mash the beans with the back of a spoon.
6. 6Add 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.
7. 7Serve the beans immediately over rice, or cover and refrigerate for up to 3 days to let the flavors deepen.