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CHARANGA'S FRIJOLES NEGROS




Source of Recipe


Charanga, San Francisco CA


Recipe Introduction


Cuban Black Beans

Serves 4-6


List of Ingredients





2 cups (1 lb.) dried black beans
8 cups of water
2-3 Tablespoons salt
bay leaf

Sofrito*:
½ medium onion chopped
½ green bell pepper chopped
2 Tablespoons chopped fresh flat-leaf parsley
2 Tablespoons chopped fresh cilantro
1 teaspoon whole dried oregano leaves
2 teaspoons minced garlic
Olive oil for puree, if needed, plus 2 Tablespoons
1 teaspoon cumin seeds
dash of white pepper and salt

Recipe



* sofrito is the base of seasoning that flavors many Caribbean dishes -- onions, peppers, tomatoes, garlic and herbs and spices that are sautéed together and added to meats and beans


¼ cup dry white wine
2 tablespoons olive oil
2 tablespoons distilled white vinegar



Rinse and pick over the beans. In a large pot, combine the beans, bay leaf, and water. Bring to a boil, then reduce heat to low, stir in the salt, and cook, stirring frequently and adding more water as necessary, until tender, 1 to 1 ½ hours.

While the beans are cooking, make the sofrito: In a blender or food processor, combine the onion, bell pepper, parsley, cilantro, oregano, and garlic. Blend to a smooth puree (add a little olive oil if necessary). Set the puree aside.

In a heavy, meduim saucepan over medium heat, heat 2 tablespoons of olive oil and fry the cumin seeds until fragrant, sizzling, and beginning to brown. Add the puree, salt and white pepper, and cook, uncovered, 10 - 15 minutes. Set aside.


Add the sofrito to the cooked beans, stirring well to blend the ingredients. Cook over low heat until the mixture is thickened and rich with the flavors of the sofrito, about 30 minutes. Add the wine, 2 tablespoons olive oil, and the vinegar during the last ten minutes of cooking. Taste and adjust the seasoning.