Frijoles Negros Cuban Black Beans Recipes

Steps:

• Fry the onion and pepper in a little oil.
• Add the garlic and saute a little.
• Introduce a little of the bean liquid until all previous ingredients are soft.
• Add the beans with the remaining liquid.
• Add spices and simmer about 30 minutes.
• Add the vinegar just before serving.
• These are quite good when served over a bed of rice seasoned with just lime.

Steps:

• 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.

Steps:

• Place black beans and water in large stock pot with a med size grn pepper & med size onion cut in half; cover & boil 2 minutes;.
• Turn off heat & let stand covered 1 hour; and then remove onion & grn pepper from water.
• Remove the lid & add the rest of the ingredients, except vinegar, salt & pepper.
• There should be enough water to just cover the beans, so if needed add a bit of water or chicken stock.
• Cover & simmer until the beans are tender about 2 hours.
• Add vinegar, salt & pepper.
• Simmer long enough to warm the vinegar.
• Serve with white rice, picadillo & fried plantains.

Steps:

• Wash the beans and soak overnight in the water. When the beans swell, cook in the same water until soft, about 45 minutes. Heat 1 cup oil in a frying pan, add onions, garlic and green peppers. Add 1 cup of the beans to the pan and mash. Add this to the beans together with the salt, pepper, if using, oregano, bay leaves and sugar. Allow to boil for a 1 hour then add the wine and vinegar allowing to cook uncovered for a while. Add the 4 remaining tablespoons olive oil just before serving.

Steps:

• Soak the beans for at least 8 hours. If they are old, 24 hours is great. You must change the water at least 3 times to rinse the white foam that appears in the surface.
• Pour the beans in the crock pot with the water, the bay leaves, the onion and garlic. (Cut in half the garlic cloves to take out the stem that germinates so it is nicer for your tummy, you can plant the stem or just through it away).
• Cook on high for 12-15 hours. Check the amount of water around the 8th hour and fill again if necessary.
• Turn of the crock pot and add the salt, stir softly and let it rest for at least 30 minute.
• *You can use more beans, depending of the capacity of your crock pot. It will be a nice soup that you can enjoy hot or cold. Separate the beans for using them in other recipes like fried and mashed beans.

Steps:

• Cover dry beans with water and let stand covered overnight. Change water and soak additional hours (if possible). Drain and discard water.
• Add the beans to large pot and add water. If you want add, 2 tbs of olive oil (oil prevents the beans from foaming). Bring the beans to a boil, reduce heat to low, cover and cook until the beans are tender, about 1 hour.
• Finely chop onion, peppers and garlic.
• Saute onions, green pepper, pepper flakes and garlic in a 1/4 cup of stock until the onions are translucent. Use a little cooking spray if needed.
• Add the onion mixture to the cooked beans as well as the oregano, cumin, bay leaf, vinegar, and stock. Cover and simmer over low heat for 15 to 20 minutes, stirring occasionally.
• Remove bay leaf and take 1 cup of beans the cooked beans and mash them into a thick paste. Add the mashed beans back to the pot to thicken the sauce.
• Add additional salt and pepper to taste.
• Stir in the agave nectar and drizzle olive oil over beans. Cover and let stand for about 10 minutes. Garnish with cilantro and serve over white rice. YUMMY.

Steps:

• In a large pot, soak beans overnight in 10 cups of water.
• Add 1 tablespoon oil, the onion, bell pepper, garlic cloves and bay leaf to beans, and bring to a boil. Lower heat to medium and simmer for 1 hour, checking regularly and skimming the foam that forms on top.
• Meanwhile, make the sofrito. Warm remaining 1/4 cup oil in a large skillet over medium heat. Add the half onion, 1 bell pepper and 3 garlic cloves and sauté for about 5 minutes until soft. Add 1 bay leaf, cumin, oregano, black pepper and salt, and cook for 2 minutes more.
• Add the sofrito to beans. Stir in sherry vinegar, wine and olives, and bring to a boil. Lower to a simmer and cook, covered, for about 1 to 1 1/2 hours, stirring frequently, until slightly thickened and cooked through. Remove both bay leaves, and adjust salt and pepper to taste. Remove from heat and add sugar. Serve as soup or a side dish, or over white rice.

Steps:

• Combine black beans in a large pot over medium heat. Add olive oil, garlic, sugar, bay leaf, sazon seasoning, garlic powder, onion powder, cumin, oregano, salt, and pepper; stir to combine. Stir in onion and bell pepper. Cover pot and simmer until flavors are well combined and onions and bell peppers are cooked thoroughly, 8 to 15 minutes.
• Remove lid and adjust seasoning.