AuthorbeansabroadDifficultyBeginner

Yields1 Serving

 1 lb Dried Black Beans (or 30oz of canned)
 2 tbsp Olive Oil
 1 Onion
 1 Green Pepper Diced
 4 Cloves of Garlic Minced (or 1 tsp of garlic powder)
 ½ tsp Cumin
 1 tsp Oregano
 2-3 Bay Leaves
 1 tsp Black Pepper
 1 tbsp Distilled Vinegar
 2 tsp Salt

1

Begin with the beans, by adding them to a pot and covering them with enough water to cover them by 3 inches. Discard the water the beans were soaking in overnight. Refill the pot with water until it covers the beans by 3 inches. Bring to a boil and then reduce to a simmer, until the beans are soft, about 45 minutes. If using canned beans, simply drain and rinse the beans then add them to the pot in Step 5.

2

Meanwhile, add olive oil to a separate pan and bring heat to medium high.

3

Add onions and green peppers and cook until translucent, stirring occasionally. (5 minutes)

4

Add fresh garlic or garlic powder, cumin, oregano, bay leaves, and black pepper. (2 minutes)

5

Before adding the sofrito, sauteed ingredients to the beans, it’s recommended to deglaze the pan! To do so, simply add a splash of water to the pan.

6

Add sofrito to the pot of beans. If using canned beans, add them to the sofrito, making sure to add 3 cups of water. Bring to a boil then reduce heat to medium low and stir occasionally to prevent the beans from sticking to the bottom. (1 hour for dried beans, 5 minutes for canned)

7

Add salt and vinegar, then adjust to taste.

Note: There are many ways to prepare beans, and this is just one perspective. So try different things until you discover the flavor that is best for you.

 

 

Ingredients

 1 lb Dried Black Beans (or 30oz of canned)
 2 tbsp Olive Oil
 1 Onion
 1 Green Pepper Diced
 4 Cloves of Garlic Minced (or 1 tsp of garlic powder)
 ½ tsp Cumin
 1 tsp Oregano
 2-3 Bay Leaves
 1 tsp Black Pepper
 1 tbsp Distilled Vinegar
 2 tsp Salt

Directions

1

Begin with the beans, by adding them to a pot and covering them with enough water to cover them by 3 inches. Discard the water the beans were soaking in overnight. Refill the pot with water until it covers the beans by 3 inches. Bring to a boil and then reduce to a simmer, until the beans are soft, about 45 minutes. If using canned beans, simply drain and rinse the beans then add them to the pot in Step 5.

2

Meanwhile, add olive oil to a separate pan and bring heat to medium high.

3

Add onions and green peppers and cook until translucent, stirring occasionally. (5 minutes)

4

Add fresh garlic or garlic powder, cumin, oregano, bay leaves, and black pepper. (2 minutes)

5

Before adding the sofrito, sauteed ingredients to the beans, it’s recommended to deglaze the pan! To do so, simply add a splash of water to the pan.

6

Add sofrito to the pot of beans. If using canned beans, add them to the sofrito, making sure to add 3 cups of water. Bring to a boil then reduce heat to medium low and stir occasionally to prevent the beans from sticking to the bottom. (1 hour for dried beans, 5 minutes for canned)

7

Add salt and vinegar, then adjust to taste.

Note: There are many ways to prepare beans, and this is just one perspective. So try different things until you discover the flavor that is best for you.

Frijoles Negros – Cuban Black Beans