Puerto Rican Black Beans. Frijoles Negros

5 from 1 vote

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

Prep Time8

Cook Time1 45

Total Time9 45

Course: Side Dish

Cuisine: Puerto Rican

Diet: Vegan, Vegetarian

Servings:

Calories: 208kcal

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

Plan ahead. The hydration process takes at least eight hours. There are methods of cooking dry beans for consumption the same day without soaking, but even that makes the process long.
- Consider hydrating or softening a batch of beans, freezing them, and using them later.

Remove any foreign particles. Sometimes small pebbles or pieces of wood may have infiltrated during packaging. Since black beans are dark, make sure the beans have been well sorted before cooking. Use a sheet pan or plate, something lighter than the beans, to see them clearly. Softly move the beans about and remove any undesired beans or particles with your finger. Not always will you find pebbles or foreign objects, but this is a crucial step to avoid finding these things in your food while having dinner.