Community Pick
Frijoles Negros (Cuban Black Beans)
"Ay Caramba, these are good!"
photo by limeandspoontt
- Ready In:
- 1hr
- Ingredients:
- 8
- Serves:
-
6
ingredients
- 2 (10 ounce) cans black beans, liquid drained and reserved
- 1 medium onion, chopped
- 1 green pepper, chopped
- 4 garlic cloves, minced
- 1 teaspoon cumin powder
- 1⁄2 teaspoon oregano
- 1⁄2 teaspoon salt
- 1 tablespoon red wine vinegar
directions
- 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.
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Reviews
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Fantastic and easy! We don't get black beans here, so I used garbanzo, and it probably gave the dish a completely different taste, but I loved it! I used 1 tsp oil and 1/4 tsp of garlic paste for 2 servings, and used cumin seeds instead of cumin powder. Don't omit the vinegar as it adds a wonderful tartness! I had this with rotis for a great lunch. -
Fixed these just the way you directed. Then I put them in the food processor w/ a little lime juice and made the perfect lunch tortilla. Thank you. These will be a regular on my menu! -
Perfect!!! Growing up as a little girl this is what my mima's house would smell like when I woke up from my nap for dinner! This is the recipe that I have been looking for for years! My grandmother was cuban and this is what her black beans tasted like. She passed away years ago and I was not at the cooking age to ask her for the recipe. You must try it, SOO simple and it taste like they have been cooking all day!!! YUM!! -
Really good and super easy. I didn't read the recipe correctly and ended up draining my can of beans. Since I didn't have any liquid I substitued with broth and it was still really good.
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This dish was delicious and easy. It was quite rich, especially considering how healthy it is. I added a seeded jalapeno for spice, and next time I'll leave the seeds in to kick it up a bit. I served this with spanish rice, but I think your suggestion of a simple lime-dressed rice would be better, as it would allow the flavours of the beans to dominate. It wasn't quite perfect for me - but I did forget to add the vinegar, which might bring it to five stars the next time I make it!<br/>UPDATE: I've made this several times now, and the vinegar is key! I use sherry vinegar instead of red wine vinegar, and I add lots of lime juice too.
see 108 more reviews
Tweaks
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Good basic recipe. If you blow it and rinse and drain the beans you can mash some beans at the end of the cooking process to thicken the liquid, if you like it that way. I also added pimento-stuffed green olives during the cooking process along with some of the brine instead of adding vinegar. Additionally, I used a few bay leaves along with the other herbs.
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OMG! This was so easy and TASTY! I halved the recipe. I also used apple cider vinegar instead of red wine vinegar as that is what was in the pantry. The flavor was amazing. I am definitely making these again. I served them with a quesedilla but next time I would love to serve them over rice. Wonderful recipe :) -
Yum! These were great! I used cooked, dry beans and so substituted chicken broth for the liquid. My husband and I weren't quite sure if we liked the vinegar or not so maybe next time I would try to reduce it or leave it out. They were also tasty the next day. -
This dish was delicious and easy. It was quite rich, especially considering how healthy it is. I added a seeded jalapeno for spice, and next time I'll leave the seeds in to kick it up a bit. I served this with spanish rice, but I think your suggestion of a simple lime-dressed rice would be better, as it would allow the flavours of the beans to dominate. It wasn't quite perfect for me - but I did forget to add the vinegar, which might bring it to five stars the next time I make it!<br/>UPDATE: I've made this several times now, and the vinegar is key! I use sherry vinegar instead of red wine vinegar, and I add lots of lime juice too.
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This was really, extremely good! I generally substitute jalapenos in recipes that call for green pepper (I've just never liked the taste of green pepper), but I'm sure glad that I didn't this time. All the flavors melded together so well. And per another review, I added a 1/2 cup of water to the beans in step 4. The beans came out nice and saucy, and went really well with brown rice and lime. Mmm mmm good!
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RECIPE SUBMITTED BY
Carol Bullock
Bellevue, WA
As an ethical vegan, I'm always on the lookout for tasty, cruelty-free meals. I work in the medical field, but my heart lies with anything and everything relating to animal welfare. I share my home with two each furry (cats) and feathered friends. Something I'd like to encourage all chefs is, don't be afraid to experiment! I'm not always really specific about measurements, and that's because I go by feel, so if you want to add a little more or a little less -by all means!
