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Black Beans – Frijoles Negros

Course Side Dish
Cuisine Cuban
Servings 6

Ingredients

  • 3 Cans black beans don’t drain them
  • 1 large Spanish or yellow onion diced
  • 2 large cubanelle or green bell peppers diced
  • 4 cloves of garlic diced fine
  • 1 cup wine any color or beer
  • 1 tbsp brown sugar
  • 1 tbsp white vinegar
  • 1 tsp oregano
  • 1 tsp cumin
  • 1 tsp paprika
  • 2 bay leaves
  • Salt and black pepper to taste
  • Rice sweet onion and cilantro to serve with

Instructions

  1. Sauté the onion and peppers in a drizzle of olive oil until soft. Deglaze the pan with the wine or beer and then add in all three cans of the beans with the canning liquid. Next mix all the spices and the brown sugar into the beans. Bring the beans back to a soft boil. You can either let the beans simmer on the stove for 30-40 minutes stirring occasionally or if you want to make the beans in the morning when you are getting a large cut of meat in the oven you can put the beans without a lid in the same low temperature oven for 3-5 hours.
  2. Before I serve the beans I pull about 1-1.5 cups of the beans out of the pot and smash them up with potato masher to help thicken the beans even more. Return the smashed beans to the pot and stir well. I serve my beans over rice with diced sweet onion and fresh cilantro sprinkled on top.

Recipe Notes

I serve my beans over rice with diced sweet onion and fresh cilantro sprinkled on top.