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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


  • 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


  • 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


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