Frijoles Negros is a popular black bean dish in Cuban cuisine. This dish is characterized by its smooth texture and
rich flavor, and it is typically eaten with white rice. Frijoles Negros can be prepared using either dried black
beans or canned black beans, each with different cooking methods. Generally, it is cooked with vegetables such as
garlic, onion, and bell pepper, and flavored with spices and herbs. This dish is a staple in Cuban cuisine, known
for its rich flavor and smooth texture.
First, soak the black beans in a pot with 3 cups of water (reserve the remaining 5 cups for tomorrow). Cover and
let them soak overnight.
The next day, drain the beans and add 5 cups of fresh water to the pot. Bring to a boil, stirring occasionally,
and simmer for 60 minutes.
Make sure the beans do not dry out completely. If they absorb water quickly, you can add 1 cup of water. Keep a
close watch. Take a few beans out of the pot and press them with the back of a spoon to check if they are soft.
After softening the beans for 60 minutes, transfer them to a bowl along with 1 cup of the cooking liquid. Set
aside.
In a large pot, heat the oil and sauté the green bell pepper, onion, and garlic over medium heat for 5 minutes.
Next, add the softened black beans, 1 cup of the bean cooking liquid, red wine vinegar, sugar, oregano, cumin,
salt, pepper, and bay leaf. Mix well and bring to a boil.
Cover, reduce the heat to low, and simmer for 20 minutes until the desired thickness is reached. You want a rich
and smooth, silky texture. Adjust the seasoning if necessary. Serve over white rice or as a side dish. Enjoy!
