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Frijoles Negros – Cuban Black Beans

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

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.


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


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


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


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.


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)


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.