Best 2 Frijoles Negros Cuban Black Beans Recipes

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ABUELA'S FRIJOLES NEGROS - GRANDMA'S CUBAN BLACK BEANS



Abuela's Frijoles Negros - Grandma's Cuban Black Beans image

Authentic Cuban-style black beans take a great deal of time but are well worth the wait. It is said that adding a teaspoon of baking soda in the last hour of cooking lessens the gastric after-effects of eating beans.

Provided by Chef Chessie

Categories     Black Beans

Time P1DT3h

Yield 6-8 serving(s)

Number Of Ingredients 14

1 lb black beans
2 large green peppers (cut into several large slices)
10 cups water
2/3 cup olive oil
1/2 teaspoon black pepper
1 large onion (diced)
1/4 teaspoon oregano
4 garlic cloves (crushed)
1 bay leaf
2 teaspoons sugar
4 teaspoons salt
2 teaspoons vinegar
2 teaspoons olive oil
2 teaspoons dry wine

Steps:

  • Wash beans and let them soak in water and half of the green pepper over night at room temperature.
  • Once beans have swollen, simmer on stove until they become soft (about 45 minutes).
  • Heat olive oil in pan and sauté onion, garlic, and the rest of the green pepper.
  • Add 1 cup of the coked beans to pan and mash well.
  • Return entire mixture to pot with beans.
  • Add salt, pepper, oregano, bay leaf, and sugar.
  • Cover and return to boil.
  • Simmer for 1 hour longer.
  • Add vinegar and dry wine, cover and simmer for one hour longer.
  • If beans are still too wet after this time, cook uncovered until they thicken.
  • Remove bay leaf and top with olive oil prior to serving.

MIMA'S CUBAN BLACK BEANS ( FRIJOLES NEGROS CUBANOS DE MIMA)



Mima's Cuban Black Beans ( Frijoles Negros Cubanos de Mima) image

This is one of my favorite Black Bean dishes. My mother-in-law taught me how to make these beans when I first got married. Thank you Yoli, You have been an inspiration and my teacher of all I know about Cuban Cuisine. I have named this recipe after her. We call her Mima, a term of endearment. She is an incredible cook. Gracias...

Provided by Juliann Esquivel

Categories     Other Side Dishes

Time 5h30m

Number Of Ingredients 17

1 lb 16 ounces dried black beans soak beans night before
8/9 c water
2 large sweet bell pepers seeded, one diced and set aside
1 large onion diced
6 large cloves garlic smashed, and three set aside for later
1 tsp garlic powder
3/4 c olive oil, 1/4 cup set aside for later
1 large bay leaf
1 tsp dried oregano, 1/2 tsp set aside for later
1/4 tsp ground cumin
1/4 tsp ground black pepper
1 1/2 tsp sugar, 1/2 tsp set aside for later
2 1/2 Tbsp vinegar, apple or wine vinegar
3 Tbsp red table wine
1 small jar stuffed green olives with pimentos, drained
1 large can fire roasted red pimento peppers, drained, cut in strips. pimientos morrones goya brand
1 Tbsp salt

Steps:

  • 1. Sort and clean beans, then rinse twice in cool water. In a heavy cooking pot, add water to cover the beans completely and soak overnight in the refrigerator. NOTE: what ever I have put in the above recipe that states Set Aside for Later does not go into the pot now. (Example recipe calls for 3/4 cup olive oil, half goes in now; the other 1/4 cup gets set aside for later). Next morning do not throw soaking water away put on the stove, to the pot add one whole green pepper core and seeds removed, cut pepper in half; add the two halves like this to the pot. Add half cup olive oil, three cloves garlic smashed, 2 tbls vinegar, 1/2 tsp oregano, cumin, salt, bay leaf, 1 tsp of sugar, and 2 tabelspoons red wine. Cover and cook on medium low flame for about 2 1/2 hours.
  • 2. While beans are cooking make this sofrito, This sofrito should be added to the beans, after two and a half hour of cooking has past. In a large skillet heat remaing 1/4 cup olive oil; add the other remaining diced green pepper,the diced onion, the three cloves of remaining smashed garlic, plus the teaspoon of garlic powder; plus the 1/2 tablespoon of sugar, the black pepper, and remaining 1/2 tsp of oregano; and saute until onion and peppers are limp. Next add about 20 olives whole from the jar do not mince or cut and add the fire roasted pimento strips. salt to taste saute for another minute and set aside. After 2 1/2 hours have passed add your sofrito mixture to the simmering beans; give a good stir. Cover and cook for another hour. After your hour has passed uncover the pot and with a potato masher, Mash down two or three times only. (No more then three times). Next take a large spoon and give another good stir making sure to mix everything very good. If the liquid level in the bean pot has dropped down or has started to absorb add another one cup of water. Stir well again taste to see if they have enough seasoning (salt) Cover again and cook for another hour always on a low simmer. Total time now should be 4 1/2 hours. Uncover pot; Beans should be sort of thick not watery, They will not be real thick either, if still a little watery uncover the pot and cook for another half hour uncoverd. Stir often to be sure your beans do not stick to the bottom of the pot. Taste to see once again if seasoning is right salt and pepper and serve on top of fluffy white rice. I have a recipe for white rice posted. You can also eat the beans in a bowl with crusty cuban bread, however, they are almost always eaten on top of white rice or on the side. traditionaly almost always a fresh ham roast is served with the rice and beans or at Christmas a whole pig is roasted and served with these beans and rice. Enjoy
  • 3. I will post a picture this weekend of the finished beans.

Tips:

  • For the best flavor, use dried black beans and soak them overnight before cooking. You can also use canned black beans, but be sure to rinse them well before using.
  • Use a variety of spices to flavor the beans. Cumin, oregano, and garlic are all classic Cuban spices that work well in this dish.
  • Cook the beans until they are tender but still hold their shape. Overcooked beans will be mushy and bland.
  • Serve the beans with rice, roasted pork, or grilled chicken. They can also be used as a side dish for tacos or burritos.

Conclusion:

Cuban black beans are a delicious and versatile dish that can be enjoyed in many different ways. They are a great source of protein and fiber, and they are also very affordable. Whether you are looking for a quick and easy weeknight meal or a hearty and flavorful dish to serve at a party, Cuban black beans are sure to please everyone at the table.

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