Abuela's Frijoles Negros - Grandma's Cuban Black Beans
- Ready In:
- 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.
Questions & Replies
RECIPE SUBMITTED BY
My favorite cookbook is the one from the 1940's that belonged to my Cuban great-aunt. The best recepies are the ones she had written in the margins & on the covers. My favorite childhood memory is sucking on a cinnamon stick I pulled out of hot rice pudding on a rain afternoon.