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Frijoles Negros Cubanos
Cuban Black Beans
Authentic Cuban black beans, slow-simmered with a fragrant sofrito of onions, peppers, and garlic, infused with cumin and bay leaves. This deeply flavorful and creamy dish is an indispensable side to any Cuban feast.
🧂 Ainekset
- 500 g dried black beans(Rinsed and picked over for any stones or debris.)
- 1 medium green bell pepper(Finely diced.)
- 1 medium yellow onion(Finely diced.)
- 6 cloves garlic(Minced.)
- 2 tsp ground cumin
- 1 tsp dried oregano
- 2 bay leaves
- 60 ml olive oil(About 1/4 cup.)
- as needed water or vegetable broth(For simmering.)
- to taste salt
- to taste black pepper
- for serving cooked white rice
👨🍳 Ohjeet
- 1
Rinse the dried black beans thoroughly under cold running water and pick through them to remove any small stones or debris. Place the beans in a large bowl and cover with plenty of cold water (at least 3 inches above the beans). Let them soak overnight, or for at least 8 hours. Drain the soaked beans and rinse them again.
⏱️ 8+ hours (soaking) - 2
Transfer the drained beans to a large, heavy-bottomed pot or Dutch oven. Add fresh water to cover the beans by about 2 inches. Add the bay leaves. Bring the water to a boil over high heat, then immediately reduce the heat to low, cover, and simmer gently for about 1.5 to 2 hours, or until the beans are tender but not falling apart. Skim off any foam that rises to the surface during the initial boiling.
⏱️ 1.5 - 2 hours - 3
While the beans are simmering, prepare the sofrito. Heat the olive oil in a large skillet over medium heat (around 175°C / 350°F). Add the diced green pepper and onion. Sauté, stirring occasionally, until the vegetables have softened and the onion is translucent, about 8-10 minutes. Add the minced garlic, cumin, and oregano. Cook for another 1-2 minutes until fragrant, being careful not to burn the garlic.
⏱️ 10-12 minutes - 4
Once the beans are tender, remove and discard the bay leaves. Add the prepared sofrito mixture to the pot with the beans. Stir well to combine. Continue to simmer, uncovered, over low heat for another 30-45 minutes, stirring occasionally, until the beans are very tender and the liquid has thickened to a creamy consistency. If the beans become too dry, add a little more water or broth. For an even creamier texture, mash some of the beans against the side of the pot with your spoon.
⏱️ 30-45 minutes - 5
Season the black beans generously with salt and freshly ground black pepper to taste. Serve hot over white rice.
⏱️ 5 minutes
💡 Ammattilaisvinkit
- ✓The beans should have a rich, creamy texture, not be watery or soupy. Adjust simmering time uncovered to achieve desired consistency.
- ✓Mashing a portion of the cooked beans against the side of the pot is a classic technique to naturally thicken the stew.
- ✓These beans are often even more flavorful the next day, making them ideal for meal prep.
✨ Omat versiot
Inspiraatiota omaan versioosi tästä reseptistä
- For added depth of flavor, add a smoked ham hock or a piece of salt pork to the pot during the initial bean simmering stage. Remove before serving.
- Adapt this recipe for a pressure cooker for significantly reduced cooking time. Follow your pressure cooker's instructions for cooking dried beans.