Frijoles Negros (Black Beans)
Serves 10 as a side dish
Ingredients
- 1 lb dried black beans
- 8 cups water
- 1 large onion, peeled & chopped
- 1 large green pepper, cored, seeded & chopped
- 6 cloves garlic, peeled
- 2 tsp salt
- 1 tsp black pepper
- 1 tsp ground cumin
- 1 tsp dried oregano
- 2 bay leaves
- 2 tbsp olive oil
Optional Garnishes
- red onion, finely chopped
- fresh parsley, chopped
How-to
- Place beans in a colander and rinse thoroughly under cold water, removing any small stones or bits of soil that may have eluded the packer
- Transfer beans to a large pot, cover with water and soak for 8 hours or overnight
- When ready to cook, add a little more water if needed to cover. Do not rinse or drain the soaking liquid
- Add remaining ingredients, cover the pot and bring to a boil on top of the stove. Then lower the heat and simmer until the beans are tender, about 1 hour
- Mash garlic cloves and some of the beans against the sides of the pot to thicken the liquid
- Remove cover and continue cooking slowly until the liquid is reduced and has the consistency of gravy. Stir frequently to prevent beans from sticking and scorching
- Before serving remove bay leaves, adjust seasonings and add a little more olive oil if desired
- Transfer to serving bowl and garnish with a bit of finely chopped red onion and chopped fresh parsley (optional)
Note
- No time to soak the beans overnight? No problem. Just bring the beans and water to a boil, cook for 2 minutes, remove from heat and let stand for 1 hour. Then resume the recipe above at step 4