ABUELA'S FRIJOLES NEGROS - GRANDMA'S CUBAN BLACK BEANS
Authentic Cuban-style black beans take a great deal of time but are well worth the wait. It is said that adding a teaspoon of baking soda in the last hour of cooking lessens the gastric after-effects of eating beans.
Provided by Chef Chessie
Categories Black Beans
Time P1DT3h
Yield 6-8 serving(s)
Number Of Ingredients 14
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.
FRIJOLES NEGROS (CUBAN STYLE BLACK BEANS)
A staple common to Cuban cooking is cooking black beans. Although they may seem common. they can be used in a variety of different dishes. They are served with white rice and as a topping,if you like,chopped onions, chopped parsley, drizzle of olive oil & a touch of vinegar. They are really wonderful!One can also add cooked chopped bacon as well.
Provided by Manami
Categories Black Beans
Time 2h20m
Yield 6-8 serving(s)
Number Of Ingredients 14
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.
Nutrition Facts : Calories 345.6, Fat 3.4, SaturatedFat 0.8, Cholesterol 4.8, Sodium 242, Carbohydrate 59.2, Fiber 12.9, Sugar 6.4, Protein 21.4
FRIJOLES NEGROS (CUBAN BLACK BEANS)
Make and share this Frijoles Negros (Cuban Black Beans) recipe from Food.com.
Provided by Carol Bullock
Categories Black Beans
Time 1h
Yield 6 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 106.2, Fat 0.5, SaturatedFat 0.1, Sodium 196.9, Carbohydrate 19.7, Fiber 6.7, Sugar 1.3, Protein 6.6
FRIJOLES NEGROS RECIPE
A frijoles negros recipe that is super authentic and all the way delicious! Plus, tips on how to make Cuban black beans in your rice cooker! No more canned beans when cooking dried black beans are this easy.
Provided by Vanessa Bell
Categories Food Culture
Number Of Ingredients 13
Steps:
- In a pot, place your beans and water. Don't drain the beans of their juice. Bring to a boil and let simmer.
- While simmering, add your pepper, garlic, onion, and olive oil to a pan and sauté for about five minutes or until ingredients are translucent. Chop the ingredients finely or use a grater if you prefer not to have them visible in the beans.
- Add the rest of the ingredients to the pot with the beans including your sautéed mixture.
- If desired, you can place a bit of the black beans in the sautéed mixture first and mash them up in order for the pepper mixture to mix better with the beans. This helps thicken the consistency.
- Stir well and allow to simmer for 5-7 minutes on low heat.
- Add a bit more olive oil right before serving.
BLACK BEANS (FRIJOLES NEGROS)
Provided by Food Network
Categories side-dish
Time 14h40m
Yield 20 servings
Number Of Ingredients 13
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.
MIMA'S CUBAN BLACK BEANS ( FRIJOLES NEGROS CUBANOS DE MIMA)
This is one of my favorite Black Bean dishes. My mother-in-law taught me how to make these beans when I first got married. Thank you Yoli, You have been an inspiration and my teacher of all I know about Cuban Cuisine. I have named this recipe after her. We call her Mima, a term of endearment. She is an incredible cook. Gracias...
Provided by Juliann Esquivel
Categories Other Side Dishes
Time 5h30m
Number Of Ingredients 17
Steps:
- 1. Sort and clean beans, then rinse twice in cool water. In a heavy cooking pot, add water to cover the beans completely and soak overnight in the refrigerator. NOTE: what ever I have put in the above recipe that states Set Aside for Later does not go into the pot now. (Example recipe calls for 3/4 cup olive oil, half goes in now; the other 1/4 cup gets set aside for later). Next morning do not throw soaking water away put on the stove, to the pot add one whole green pepper core and seeds removed, cut pepper in half; add the two halves like this to the pot. Add half cup olive oil, three cloves garlic smashed, 2 tbls vinegar, 1/2 tsp oregano, cumin, salt, bay leaf, 1 tsp of sugar, and 2 tabelspoons red wine. Cover and cook on medium low flame for about 2 1/2 hours.
- 2. While beans are cooking make this sofrito, This sofrito should be added to the beans, after two and a half hour of cooking has past. In a large skillet heat remaing 1/4 cup olive oil; add the other remaining diced green pepper,the diced onion, the three cloves of remaining smashed garlic, plus the teaspoon of garlic powder; plus the 1/2 tablespoon of sugar, the black pepper, and remaining 1/2 tsp of oregano; and saute until onion and peppers are limp. Next add about 20 olives whole from the jar do not mince or cut and add the fire roasted pimento strips. salt to taste saute for another minute and set aside. After 2 1/2 hours have passed add your sofrito mixture to the simmering beans; give a good stir. Cover and cook for another hour. After your hour has passed uncover the pot and with a potato masher, Mash down two or three times only. (No more then three times). Next take a large spoon and give another good stir making sure to mix everything very good. If the liquid level in the bean pot has dropped down or has started to absorb add another one cup of water. Stir well again taste to see if they have enough seasoning (salt) Cover again and cook for another hour always on a low simmer. Total time now should be 4 1/2 hours. Uncover pot; Beans should be sort of thick not watery, They will not be real thick either, if still a little watery uncover the pot and cook for another half hour uncoverd. Stir often to be sure your beans do not stick to the bottom of the pot. Taste to see once again if seasoning is right salt and pepper and serve on top of fluffy white rice. I have a recipe for white rice posted. You can also eat the beans in a bowl with crusty cuban bread, however, they are almost always eaten on top of white rice or on the side. traditionaly almost always a fresh ham roast is served with the rice and beans or at Christmas a whole pig is roasted and served with these beans and rice. Enjoy
- 3. I will post a picture this weekend of the finished beans.
ABUELO PELáEZ'S FRIJOLES NEGROS (BLACK BEANS)
This delicious recipe comes from Ana Sofia Peláez of Brooklyn, who dug up a handful of faded index cards that her grandparents had left behind, with treasured recipes written in neat script.
Provided by Rachel L. Swarns
Categories dinner, side dish
Time 2h40m
Yield About 8 cups
Number Of Ingredients 20
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.
Nutrition Facts : @context http, Calories 246, UnsaturatedFat 6 grams, Carbohydrate 33 grams, Fat 8 grams, Fiber 8 grams, Protein 10 grams, SaturatedFat 1 gram, Sodium 258 milligrams, Sugar 3 grams
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