Black Beans Cuban Style (Frijoles Negros)

 

This is another family recipe that I grew up with.  I love it so much and could honestly eat it every day.  It is one of those meals that is considered Ybor City Food.

Black beans and garlicy white rice is the perfect combination and is a delicious compliment to Gina's Mojo Roast Pork.  Many like to eat it with raw onions.  My nana used to put finely chopped onions in a bowl on the table for whoever wanted it. 

Hope you try one of my family's traditions.

Ingredients:

1 pound bag black beans, rinsed and picked over
1 tablespoon vegetable oil
1 yellow onion, diced
1 medium pepper
6 cloves garlic, minced
2 teaspoon salt
1/2 tsp sugar
1 bunch cilantro, minced
1 tsp coriander
1 tsp cumin
1 tsp oregano
3 bay leaves
1 tsp white vinegar

Instructions: 

Soak the beans overnight in a large pot. In the morning, drain the water and set beans aside.

In a large Dutch oven, heat the oil. 

Add the onion and green pepper and sauté until soft and translucent.  This is known as the sofrito.

Add 3 cloves of the minced garlic and bay leaves. Continue cooking until the garlic is fragrant.

Add the beans to the onion, green pepper and garlic mixture and enough water to cover everything by an inch. 

Bring beans to a boil then cover, reduce heat and simmer for one hour.

After an hour, stir the beans and add the remaining 3 minced garlic cloves and minced cilantro. 

Return to a simmer, stirring occasionally and cook another hour until beans are tender and the liquid is thick. 

Add the white vinegar.

Add salt and additional minced cilantro if desired. 

Serve over white rice made with lots of garlic.