Abuelas Frijoles Negros Grandmas Cuban Black Beans Recipes

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ABUELO PELáEZ'S FRIJOLES NEGROS (BLACK BEANS)



Abuelo Peláez's Frijoles Negros (Black Beans) image

This delicious recipe comes from Ana Sofia Peláez of Brooklyn, who dug up a handful of faded index cards that her grandparents had left behind, with treasured recipes written in neat script.

Provided by Rachel L. Swarns

Categories     dinner, side dish

Time 2h40m

Yield About 8 cups

Number Of Ingredients 20

1 pound dried black beans, rinsed thoroughly
1 tablespoon extra virgin olive oil
1/2 large white onion, chopped
1 green bell pepper, chopped
4 to 5 garlic cloves, crushed
1 bay leaf
1/4 cup extra virgin olive oil
1/2 large white onion, finely chopped
1 green bell pepper, finely chopped
3 garlic cloves, finely chopped
1 bay leaf
1/2 teaspoon cumin
1/2 teaspoon oregano
1 teaspoon black pepper, plus more to taste
1 and 1/2 teaspoons salt, plus more to taste
2 tablespoons sherry vinegar
1/2 cup dry white wine
1/4 cup green olives stuffed with pimentos, thinly sliced
1 teaspoon sugar
Cooked white rice for serving (optional)

Steps:

  • In a large pot, soak beans overnight in 10 cups of water.
  • Add 1 tablespoon oil, the onion, bell pepper, garlic cloves and bay leaf to beans, and bring to a boil. Lower heat to medium and simmer for 1 hour, checking regularly and skimming the foam that forms on top.
  • Meanwhile, make the sofrito. Warm remaining 1/4 cup oil in a large skillet over medium heat. Add the half onion, 1 bell pepper and 3 garlic cloves and sauté for about 5 minutes until soft. Add 1 bay leaf, cumin, oregano, black pepper and salt, and cook for 2 minutes more.
  • Add the sofrito to beans. Stir in sherry vinegar, wine and olives, and bring to a boil. Lower to a simmer and cook, covered, for about 1 to 1 1/2 hours, stirring frequently, until slightly thickened and cooked through. Remove both bay leaves, and adjust salt and pepper to taste. Remove from heat and add sugar. Serve as soup or a side dish, or over white rice.

Nutrition Facts : @context http, Calories 246, UnsaturatedFat 6 grams, Carbohydrate 33 grams, Fat 8 grams, Fiber 8 grams, Protein 10 grams, SaturatedFat 1 gram, Sodium 258 milligrams, Sugar 3 grams

ABUELA'S FRIJOLES NEGROS - GRANDMA'S CUBAN BLACK BEANS



Abuela's Frijoles Negros - Grandma's Cuban Black Beans image

Authentic Cuban-style black beans take a great deal of time but are well worth the wait. It is said that adding a teaspoon of baking soda in the last hour of cooking lessens the gastric after-effects of eating beans.

Provided by Chef Chessie

Categories     Black Beans

Time P1DT3h

Yield 6-8 serving(s)

Number Of Ingredients 14

1 lb black beans
2 large green peppers (cut into several large slices)
10 cups water
2/3 cup olive oil
1/2 teaspoon black pepper
1 large onion (diced)
1/4 teaspoon oregano
4 garlic cloves (crushed)
1 bay leaf
2 teaspoons sugar
4 teaspoons salt
2 teaspoons vinegar
2 teaspoons olive oil
2 teaspoons dry wine

Steps:

  • Wash beans and let them soak in water and half of the green pepper over night at room temperature.
  • Once beans have swollen, simmer on stove until they become soft (about 45 minutes).
  • Heat olive oil in pan and sauté onion, garlic, and the rest of the green pepper.
  • Add 1 cup of the coked beans to pan and mash well.
  • Return entire mixture to pot with beans.
  • Add salt, pepper, oregano, bay leaf, and sugar.
  • Cover and return to boil.
  • Simmer for 1 hour longer.
  • Add vinegar and dry wine, cover and simmer for one hour longer.
  • If beans are still too wet after this time, cook uncovered until they thicken.
  • Remove bay leaf and top with olive oil prior to serving.

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