Cuban Black Beans (Frijoles Negros)
Posted On October 28, 2019
Cuban Black Beans (Frijoles Negros)
A staple in any Cuban kitchen.
Ingredients
- 1 lb Dry black beans Goya preferred
- 8 oz Sofrito See recipe section for more info
- 1½ tsp Ground cumin
- 1 tsp Dried oregano
- 1 tsp Kosher salt Diamond Crystal preferred
- 3 Tbsp Olive oil
- 1 Bay leaf
- 1 Tbsp White vinegar
- ½ cup Dry white cooking wine* Edmondo brand preferred
- 4 cups Chicken stock- low sodium
- 3 cups Water
Instructions
- Remove any debris or little rocks mixed in with the beans. Cover the black beans with water and soak overnight. Discard the soaking liquid.
- Place the soaked beans in a large pot and cover with 4 cups of low sodium chicken stock and 3 cups of water and 1 tablespoon of olive oil (this will help keep the beans from foaming). Bring to a boil, lower to a simmer and cook for about 1 hour or until the beans are tender. DO NOT ADD SALT at this point, it will make your beans tough. Check beans periodically and if the water level runs low, add an additional 1 cup of water. DO NOT drain the liquid.
- In a separate pot place 2 tablespoons olive oil on medium high heat. As the oil starts to ripple, add in the sofrito and saute for approximately 2 minutes. Stir in the cumin, oregano and salt.
- Add in the black beans with their liquid, the dry cooking wine (vino seco), the white vinegar and the bay leaf. Simmer for another 30 minutes stirring occasionally. Add additional salt to taste. Remove the bay leaf before serving.
- Optional: To help thicken the beans, take approximately 1 cup of the beans and mash them in a bowl and then mix them back into the pot.
- *Normally I would use a dry white wine you can drink when adding it to a dish. But the Edmondo dry white cooking wine adds a certain authenticity to the dish, makes it feel like your Abuela (grandma) made it.