Memorable Quotes:

“A Bearnaise sauce is simply an egg yolk, a shallot, a little tarragon vinegar and butter, but it takes years of practice for the result to be perfect.” — Fernand Point

Frijoles Negros (Black Beans)

A traditional Cuban black bean recipe from Memories of a Cuban Kitchen, slowly simmered until tender and then enriched with a classic sofrito of onion, green pepper, garlic, cumin and olive oil. A little cider vinegar and chile add brightness and depth to the finished beans.


Servings: 8
Soak Time: Overnight
Cook Time: About 2½–3 hours

Ingredients:

  • 1 pound dried black beans, rinsed and picked over
  • Cold water, for soaking and cooking
  • 1 bay leaf
  • 1 medium green bell pepper, seeded and quartered

For the Sofrito:

  • ⅔ cup Spanish olive oil
  • 3–4 cloves garlic, finely chopped
  • 1 large onion, finely chopped
  • 1 medium green bell pepper, seeded and finely chopped
  • 2–3 teaspoons ground cumin
  • 2 tablespoons cider vinegar
  • 1 teaspoon finely chopped, seeded ají cachucha (Rocotillo pepper), or green chile
  • Salt and freshly ground black pepper, to taste

Instructions:

  1. The night before cooking, place the beans in a large bowl and cover with cold water by about 1½ inches. Remove any beans that float to the surface and soak overnight.
  2. The next day, check the beans and add additional water if necessary so they remain covered by 1½–2 inches.
  3. Transfer the beans and soaking liquid to a large saucepan. Add the bay leaf and quartered green pepper.
  4. Bring to a boil over high heat. Reduce the heat to low and cook, uncovered, until the beans are tender and beginning to crack open, about 2 hours. Check periodically and add hot water if additional liquid is needed.
  5. Prepare the sofrito: Heat the olive oil in a skillet over low heat until fragrant.
  6. Add the garlic, onion and finely chopped green pepper. Cook, stirring occasionally, until the onion is translucent, about 8–10 minutes.
  7. Add the cumin, cider vinegar and ají cachucha or green chile. Stir until thoroughly combined.
  8. Add the sofrito to the cooked beans and mix well.
  9. Cover and cook over low heat for another 30–40 minutes, until the beans are very tender and beginning to crack open.
  10. Season to taste with salt and freshly ground black pepper and serve hot.

Cook’s Note: The original recipe recommends Faraon black beans.

Source: Memories of a Cuban Kitchen by Mary Urrutia Randelman