Saucepan@saucepan · Shared this recipeFollowCuban · sideFrijoles Negros (Authentic Cuban Black Beans)A silky, creamy Cuban black bean dish made two ways, with dried or canned beans, seasoned with garlic, peppers, and spices, perfect over white rice.total30 minprep10 mincook20 minservings4Original recipe on asassyspoon.comKeep this recipeAdd a copy of Frijoles Negros (Authentic Cuban Black Beans) to your Saucepan library.Save to my libraryView in my librarySave it to your librarySign in to keep a copy you can scale, cook from and add to your grocery list.Sign in to saveGet the appSaucepan keeps all your recipes in one place, builds your grocery list and rings timers while you cook. Your account works on the website too.Android is coming soon.PrintCopy ingredientsAndroid is coming soon.Ingredients4 servingsBack to 4 servings12 oz dried black beans8 cup water, divided1 tbsp extra virgin olive oil0.5 cup diced green pepper0.5 cup diced yellow onion2 clove garlic, minced1 tbsp red wine vinegar2 tsp granulated sugar0.5 tsp dried oregano0.5 tsp ground cumin0.5 tsp salt ), (or more to taste0.25 tsp black pepper1 bay leaf1 tbsp extra virgin olive oil0.5 cup diced green pepper0.5 cup diced yellow onion2 clove garlic, minced2 can Cuban black beans ), (two 15-ounce cans1 cup water1 tbsp red wine vinegar2 tsp granulated sugar0.5 tsp dried oregano0.5 tsp ground cumin0.5 tsp salt0.25 tsp black pepper1 bay leafFluffy white riceLechon asadoPollo a la PlanchaCuban Pollo AsadoStepsClear checksTap an ingredient or step to check it off.1Step 1: Soak the black beans in a pot with 3 cups of water, saving the remaining 5 cups for the next day. Cover and soak overnight.2Step 2: The next day, drain the beans and add 5 new cups of water to the pot. Bring to a boil and cook for 60 minutes, stirring frequently.3Step 3: Be careful not to let the beans dry out completely. Add 1 cup of water if they are absorbing the water too quickly. Keep an eye on them. You can remove a few beans and squish them with the back of a spoon to check they have softened.4Step 4: After softening the beans for 60 minutes, transfer them to a bowl with 1 cup of its cooking liquid. Set aside.5Step 5: In a large saucepan, heat oil and sauté green pepper, onions, and garlic at medium-high heat for 5 minutes until softened.6Step 6: Add the softened black beans with 1 cup of the cooking liquid from softening the beans, red wine vinegar, sugar, oregano, cumin, salt, pepper, and bay leaf. Stir to combine and bring to a boil.7Step 7: Place the lid on top and reduce to low heat. Cook for 20 minutes until desired consistency. Look for a thick, creamy, silky consistency. Taste and adjust seasonings, if needed. Serve on top of white rice or by itself as a side dish.8Step 8: In a large saucepan, heat oil and sauté green pepper, onions, and garlic at medium-high heat for 5 minutes until softened.9Step 9: Add canned black beans with the liquid (do not drain), water, red wine vinegar, sugar, oregano, cumin, salt, pepper, and bay leaf. Stir to combine and bring to a boil.10Step 10: Place the lid on top and reduce to low heat. Cook for 20 minutes until desired consistency. Look for a thick, creamy, silky consistency. Taste and adjust seasonings, if needed. Serve on top of white rice or by itself as a side dish.getsaucepan.com/r/af03797d-21e9-4bfb-b93f-2c4697070bd7 · Original: https://asassyspoon.com/frijoles-negros/
