Abuela's Frijoles Negros - Grandma's Cuban Black Beans Recipe #244844
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.
by Chef Chessie
1 day | 1 day prep
SERVES 6 -8
- 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
- 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.
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5 stars