Prep 30 mins
Cook 3 hrs
After trying many recipes for Frijoles Negros, we've decided that this is by far our favorite! It's more time-consuming than some other recipes, but well worth the effort. Prep time does not include time to soak the beans.
- 16 ounces dried black beans
- 8 cups water
- 2⁄3 cup olive oil
- 6 garlic cloves, peeled and finely chopped
- 2 onions, peeled and finely chopped
- 6 sweet peppers, seeded
- 1 teaspoon salt
- 1⁄4 teaspoon ground pepper
- 1⁄4 teaspoon whole dried oregano, crushed
- 2 tablespoons sugar
- 2 bay leaves
- 1⁄4 teaspoon ground cumin
- 2 tablespoons dry wine
- 1 1⁄2 tablespoons vinegar
- 1⁄2 cup onion, chopped (garnish)
- Pick over beans, discarding any shriveled ones or foreign particles.
- Wash well and soak overnight in water, covering generously.
- Drain beans, rinse in fresh ater and drain again.
- Place in a large pot 8 cups water.
- Bring to a rapid boil, reduce heat to moderate, cover, and cook for 45 minutes.
- In a skillet, heat 2/3 cup olive oil and saute garlic, 2 onions and chili peppers for 10 minutes, stirring occasionally.
- Add to skillet 1 cup of the boiled beans and mash thoroughly to blend with rest or ingredients in the skillet.
- Add this mixture to the pot of beans.
- Add the salt, pepper, oregano, sugar, bay leaves and cumin.
- Cover and boil for 1 hour on moderate heat.
- Add wine and vinegar.
- Cover and cook over low heat for 1 hour.
- Uncover and cook until sauce thickens to taste.
- Serve in individual bowls, garnishing with 1/2 cup chopped onions.
This is truly amazing stuff--definitely a case where the sum is greater than the parts. We like it with more salt (up to 4 teaspoons) since we serve it over rice as a main dish. I've made it with and without the wine--good either way.