a list of recipes > Black Beans: Cuban Style Frijoles Negros

Black Beans: Cuban Style Frijoles Negros

Note: this recipe makes a big party batch of Beans, you may want to halve everything for use at home.

This recipe combines partially cooked Black Beans with a sautéed vegetable seasoning traditionally known as Sofrito, and then cooks the mixture further to yield a final result.

This recipe assumes you will cook the beans while you are preparing the Sofrito mix.

The recipe also includes a Quick Pickled Onion Garnish that may be spooned over each serving of the beans.

The cook time for the beans is approximate, as the effectiveness of soaking varies. The goal is to cook the beans so that you end up with the texture you desire. Keep that in mind as you choose how long to cook the beans in the pressure cooker and when you decide to add the Sofrito.

Anticipative Ingredients:

3 cups of dry Black Beans
1 Tablespoon of Salt

Extra Ingredients:

4 Bay Leaves
1/2 teaspoon Cumin Seeds freshly toasted and ground

Sofrito Ingredients:

1/3 to 1/2 cup of Olive Oil
1-1/2 large White Onions finely chopped
1 very large Green Bell Pepper finely chopped
1-1/2 teaspoons Cumin Seeds freshly toasted and ground
1/2 teaspoon Coriander Seeds freshly toasted and ground
1/2 teaspoon Black Pepper Seeds freshly toasted and ground
1 teaspoon of Mexican Oregano
1 Tablespoon of Salt

1 Head of Garlic Cloves minced

Quick Pickled Onion Garnish Ingredients:

1-1/2 large White Onions finely chopped
1/3 to 1/2 cup of Olive Oil
1/2 cup of Apple Cider Vinegar
1-1/2 teaspoons of Brown Sugar

Finishing Ingredients:

3 Tablespoons of Apple Cider Vinegar
1 Tablespoon of Brown Sugar

Preparation:

Black Beans

Wash the Black Beans, then put them in a large bowl and cover them in water. Add 1 Tablespoon of salt and stir it into the mixture. Let the beans soak for a several hours, a day, or even overnight.

When ready transfer the Black Beans to a pressure cooker. Add the Extra Ingredients: Bay Leaves and Cumin.

Seal the pressure cooker and turn on the heat. When it achieves a full head of steam, start a timer and cook the beans for 10 minutes.

Sofrito

Prepare the Sofrito by heating the Olive Oil in a large frying pan.

Add the onions to the frying pan and set the heat to medium.

When the Onions have softened add the Green Peppers, Spices, and Salt, but save the Garlic for later.

Cook the Sofrito mixture on medium until the moisture reduces. Stir occasionally. Be careful not to burn anything.

A few minutes before adding the Sofrito in the bean mixture add the Garlic to stimulate its aroma. Do not overcook the Garlic.

Quick Pickled Onions

Add the Brown Sugar and Apple Cider Vinegar to a mixing bowl. Stir to dissolve the sugar into the mixture.

Add the Onions, Olive Oil and Salt. Mix thoroughly.

Transfer the contents to a storage or serving bowl. Ideally the onions will be covered with fluid in the container. If necessary, add vinegar, oil or water to cover the onions.

Set aside and let the contents marinade.

Black Beans redux

When the Black Beans have cooked for 10 minutes, remove them from heat. Let the pressure dissipate before opening the cooker. Once the lid has been removed retrieve the Bay Leaves and discard them.

Pour off most of the pot liquor. Keep enough of the fluid so that approximately half the beans are still submerged while the rest are above the waterline.

Add the Sofrito, stir it in gently but thoroughly, and resume cooking the mixture in the open stock pot. Use medium heat and stir frequently to avoid burning.

Cook until the bean mixture reaches the consistency you desire. Some will prefer to retain the shape and feel of the beans, while others may prefer a soft soupy texture. When you are ready to stop cooking the beans finish the mixture by adding the Vinegar and Brown Sugar. Mix the finish ingredients gently but thoroughly into the beans.

Serve when ready.