Abuela's Frijoles Negros - Grandma's Cuban Black Beans
- Ready In:
- 27hrs
- Ingredients:
- 14
- Serves:
-
6
ingredients
- 453.59 g black beans
- 2 large green peppers (cut into several large slices)
- 2365.9 ml water
- 157.80 ml olive oil
- 2.46 ml black pepper
- 1 large onion (diced)
- 1.23 ml oregano
- 4 garlic cloves (crushed)
- 1 bay leaf
- 9.85 ml sugar
- 19.71 ml salt
- 9.85 ml vinegar
- 9.85 ml olive oil
- 9.85 ml dry wine
directions
- 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.
Questions & Replies
Reviews
RECIPE SUBMITTED BY
My favorite cookbook is the one from the 1940's that belonged to my Cuban great-aunt. The best recepies are the ones she had written in the margins & on the covers.
My favorite childhood memory is sucking on a cinnamon stick I pulled out of hot rice pudding on a rain afternoon.