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Cuban Black Beans • Frijoles Negros Cubanos

Servings: 8


  • 1 pound black beans, picked over and rinsed
  • ½ teaspoon black pepper
  • ¼ teaspoon oregano
  • 10 cups water
  • 1 bay leaf
  • ¼ cup olive oil
  • 2 tablespoons sugar
  • 1 large onion, minced fine
  • 2 tablespoons wine vinegar
  • 4 cloves garlic, minced
  • 2 tablespoons sherry
  • 1 bell pepper, minced
  • 2 tablespoons olive oil
  • 2 teaspoons salt
  • You can prepare red and or white beans in a similar manner


    Wash the beans and place in large pot with the 10 cups water and leave to soak for several hours or preferably overnight.

    The next day, cook the beans in the same water at a slow heat for 45 minutes or more until they are tender. Cooking time will depend on just how fresh the beans are.

    Prepare the sofrito to season the beans. In a large pan, heat the oil and sauté the onion, garlic and bell pepper for 7 minutes. Ladle out about 1 cupful of beans from the pot, draining them somewhat and add them to the sofrito pan. Sauté the beans for a few minutes and mash them in the pan with a wooden spoon. Return the beans together with the sautéed vegetables to the pot.

    Add salt, pepper, oregano, bay leaf and sugar to the beans. Cook over low heat for another hour. Taste to correct the seasoning and add salt or pepper as needed.

    Add the vinegar and wine and continue cooking for about 30 minutes more to thicken. At this point the beans will become very thick, so you should stir them thoroughly every once in a while and take great care that they do not scorch at the bottom of the pot. Take the pot off the heat and add 2 tablespoons of olive oil.

    Black beans will become thicker after being cooked and taste best when left overnight in the refrigerator. Reheat slowly and carefully, stirring well.

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    Last time this page was edited August 26, 2015
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