Black Beans Cuban Style (Frijoles Negros)

by Valerie Chavez
(Elizabeth, NJ, USA)

This is a recipe that was shown to me by a dear old Cuban friend who has since passed. She had no measurements and I figured out what was best for me. You can vary this to your taste.

FOR COOKING THE BEANS:

1 lb. dry black beans
2 1/2 qrts. water
1 bell pepper, 1 red pepper, cored and seeded and cut in quarters
1 large onion peeled and cut in quarters
2-3 cloves garlic peeled

TO COMPLETE YOU'LL NEED:

1/3 cup Spanish olive oil or any will do
1-2 medium onions peeled and finely chopped (depends on how much onion you prefer)
1 green pepper, cored, seeded, and finely chopped
4-6 garlic cloves, peeled and minced (also depends on your taste)
1 teaspoon salt or more to taste
1/2 teaspoon freshly ground pepper
1/2 teaspoon ground cumin
1/2 teaspoon dry leaf oregano
1-2 bay leaves (1 large or 2 small)
1 tablespoon raw or brown sugar
2-4 tablespoons white wine or cidar vinegar(depends on your taste)
* note: cooking sherry can be substituted

SOAK AND COOK THE BEANS:

1. Place the beans in a colander and rinse them under cold running water, removing any rocks and impurities.
2. Transfer the beans to a large pot, cover them with the water, and soak for at least 8 hours.
3. Add the green and red peppers, garlic, and onion to the pot and bring to a boil. (Cubans always cook their beans in the soaking water)
4. Lower the heat to medium, cover, and cook the beans until tender. usually about an 1 hour. They may be done after 45 minutes so check them. Skim the top of the pot as the foam accumulates using a fine slotted spoon.

TO COMPLETE:

1. While the beans are cooking, we now make the "SOFRITO". Warm the oil over medium heat in a large skillet. Saute the onions and green pepper until the onions are translucent about 3-4 minutes. Stir in garlic, salt, ground pepper, cumin, and oregano, cook for 2 minutes more.
2. Remove the sofrito from the heat and place half of it in the food processor or blender. Add a large ladleful of cooked beans and pulse until pureed.
3. Stir the puree, the remaining sofrito, the bay leaf and sugar into the beans. Bring the beans to a boil again, lower the heat and simmer uncovered until the cooking liquid has the consistency of thick gravy. Stir frequently so that the beans do not stick to the bottom of the pot.
4. Just before serving, remove the bay leaf, stir in the vinegar, and if you like, a little more olive oil to add some richness. Serve with white rice.

ENJOY ! QUE RICA !