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Cuban Black Beans and Rice (Frijoles Neg




Source of Recipe


Lynmarie’s Cuban great-grandmother “Abita”


Recipe Introduction


Frijoles negros is a signature dish of Cuban cuisine. It's black beans cooked to perfection in a thick aromatic stew.
The beans break open when they cook and make a rich black broth. Served over white rice!


List of Ingredients




1 lb. (2.5 cups dry) black beans, (rinsed & de-stoned)
10 cup water
1/2 cup olive oil
2 lrg. onions, chopped
4 cloves garlic, minced
1 lrg. green bell pepper, chopped
4 tsp. salt
1/2 tsp. pepper
1 bay leaf
2 tbsp. sugar
1/4 tsp. oregano
2 tbsp. vinegar
2 tbsp. dry wine

Recipe



Serves 10-12

Soak beans until swollen (overnight).
Cook covered at soft boil until soft (about 45 mins.)
In olive oil, sauté onion, garlic and bell pepper.
Mash 1 cup beans well and add to sautéed veggies.
Mix well and add to pot of beans.
Add dry seasonings & boil 1 hour.
Add vinegar and wine and cook over low heat 1 hour.
If runny, cook uncovered until it thickens.
Remove bay leaf.


CROCKPOT VARIATION:

Reduce water to 6 cups.
Skip overnight soaking step.
Cook beans overnight in crockpot.
In the morning, sauté onions, bell pepper and garlic.
Add veggies and dry seasonings to pot.
Continue cooking on low-med. until dinner time.
Add vinegar and wine 1 hour before serving.