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Puerto Rican Black Beans. Frijoles Negros

This recipe makes for some delicious black beans to accompany any rice or great on their own.
Author: Zoe Morman

Ingredients

  • 1 cup dried black beans frijoles negros
  • 1 quart of water
  • 2 tablespoons adobo
  • 3 cloves garlic minced
  • ½ yellow onion peeled and small diced
  • 4 teaspoons of salt
  • ¼ teaspoon whole dried oregano crushed
  • ¼ teaspoon ground black pepper
  • 1 tablespoon of sofrito
  • 2 bay leaves
  • ¼ teaspoon ground cumin
  • 2 tablespoons dry wine optional
  • 1 ½ tablespoons vinegar optional
  • ½ cup chopped onions

Instructions

  • Drain beans. Rinse the beans in water at least twice, place in a kettle, with 1 quart of water.  Bring rapidly to a boil.  Reduce heat to moderate, cover, and cook for about 45 minutes.
  • In a skillet, over low heat,  heat ⅔ cups of olive oil, onions, garlic, adobo, sofrito, salt, pepper, oregano, and cumin for 10 minutes, stirring occasionally.
  • Add to skillet, 1 drained cup of the boiled black beans, and mash thoroughly with the rest of the ingredients in the skillet. 
  • Add this mixture to the kettle, together with salt, pepper, oregano, cumin, and bay leaves. 
  • Cover, and boil for 1 hour at moderate heat, checking for liquid content through cooking.
  • Add dry wine and vinegar and cook over low heat, uncovered, and cook until sauce thickens to taste.
  • Serve individually in cup bowls or soup plates and sprinkle with chopped onions
  •  

Notes

  1. Make sure that you will be able to cook the beans once you start softening them.  You do not want to waste them