Frijoles Negros

Name: Frijoles Negros
Prep time: 15 min
Cook time: 65 min
Total time: 80 min
Yield: 6 servings
Cuisine: Cuban
Ingredients: 1 lb dried black beans, soaked; 6 cups water; 2 tbsp extra-virgin olive oil; 1 yellow onion, diced; 1 green bell pepper, diced; 4 garlic cloves, minced; 1 tsp ground cumin; 1 tsp dried oregano; 2 bay leaves; 1 tbsp apple cider vinegar; 1 tsp salt

A classic Latin American black bean side dish simmered with bell pepper, aromatics, and warm spices for a rich, savory flavor.

80 minEasyServes 6210 cal/serving

CubanSideStovetopVeganVegetarianHigh FiberKosher-styleGluten-FreeNut-FreeDairy-FreeSoy-FreeEgg-FreeShellfish-FreeSesame-FreePork-FreeCorn-Free

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Ingredients

1 lb dried black beans, soaked
6 cups water
2 tbsp extra-virgin olive oil
1 yellow onion, diced
1 green bell pepper, diced
4 garlic cloves, minced
1 tsp ground cumin
1 tsp dried oregano
2 bay leaves
1 tbsp apple cider vinegar
1 tsp salt

Instructions

1

In a large pot, combine 1 lb soaked dried black beans, 6 cups water, and 2 bay leaves. Bring to a boil, then reduce heat, cover, and simmer for 45 minutes.
2

Heat 2 tbsp extra-virgin olive oil in a skillet over medium heat. Add 1 diced yellow onion and 1 diced green bell pepper, cooking for 5 minutes until soft.
3

Stir 4 minced garlic cloves, 1 tsp ground cumin, and 1 tsp dried oregano into the skillet and cook for 1 minute until fragrant.
4

Transfer the vegetable mixture into the pot with beans. Add 1 tsp salt and simmer uncovered for 20 minutes until thickened.
5

Remove from heat, discard bay leaves, and stir in 1 tbsp apple cider vinegar before serving.

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Questions

What is Frijoles Negros?

A classic Latin American black bean side dish simmered with bell pepper, aromatics, and warm spices for a rich, savory flavor. This reference files it under Cuban side: made on the stovetop, rated easy and about 80 minutes start to finish.

How much time should I plan for Frijoles Negros?

As written, 80 minutes: 15 of prep and 65 of cooking. The longest single stretch is step 1 (45 minutes): "Bring to a boil, then reduce heat, cover, and simmer for 45 minutes."

Why cook the spices first in Frijoles Negros?

Step 3 reads: "Stir 4 minced garlic cloves, 1 tsp ground cumin, and 1 tsp dried oregano into the skillet and cook for 1 minute until fragrant." Most spice flavor dissolves in fat, not water. The brief fry in step 3 wakes the spices up and spreads them through the oil. Keep them moving; they scorch in seconds.

How many calories are in Frijoles Negros?

One serving (the recipe makes 6) is about 210 calories, with 12 g protein, 38 g carbohydrate and 2 g fat, plus 11 g fiber and 420 mg sodium. The figures are estimates computed from the ingredient list.

How long does Frijoles Negros keep?

Refrigerate what is left of Frijoles Negros within two hours and eat it within three days. Reheat gently on the stovetop.

Serve it with

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