International » Frijoles Negros (Black Beans)
Print RecipeIngredients
- 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
John Verlinden
Missouri native John Verlinden began cooking at a young age, making noontime meals for his dad with the help of his mom's instructions. This lit a fire in John and he was off and running in a creative culinary direction. A love of Cuban food came by way of meals shared with the mother of John's partner. She generously shared her recipes and a few cooking secrets with John.
John's goal with Latin food has been to offer it in a lighter and healthier style yet preserving the same great flavors. Mucho Gusto, John's personal chef, party and meal planner business, offers the very best in Nuevo Cuban cuisine "with the unique flavors, vibrant soul and magic of Old World Cuba." His cookbook, To Cook is To Love is in pre-publication phase as of June 2010, but you can reserve signed copies now by visiting the Mucho Gusto website.
Rice and beans are an ideal meal for the thoughtful cook on a tight budget. Together they constitute a complete protein, and a big plate costs less than fifty cents to make. These black beans are vegetarian. That’s a little unusual for Cuban black beans, but John Verlinden of Mucho Gusto thinks you’ll agree that they’re delicious and healthy.
John Verlinden 5 stars based on 1 reviews
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