THE BEST CUBAN BLACK BEANS
My family lived in Cuba for two years 1957-1959 and one of the recipes my mother learned and never forgot was that of FRIJOLES NEGROS (Black Beans) which we all love and still prepare fifty years later. The recipe is easy to follow and the result is scrumptious! Try it the next time you have friends over for dinner and expect many compliments.

1 lb. black beans (caraotas)
1 large green pimento, seeded
10 cups water

2/3 cup olive oil
1 large onion
4 garlic cloves
4 tsp. salt
1/2 t pepper
1/2 t oregano
1 laurel leaf
2 Tbs. sugar

2 Tbs. vinegar
1 Tbs. dry red wine
2 Tbs. olive oil

Wash the beans and place them in a bowl with the water and pimento overnight.
Cook the beans in the same water for approximately 45 minutes or until tender. Saute the minced onion and garlic in olive oil, add 1 cup of the cooked beans (drained) and mash them into the onion/garlic mix. Add all to bean pot. Add seasonings and sugar and let the beans boil for another half hour. Add vinegar and wine and simmer an additional 30 minutes. Just before serving add 2 Tbs. olive oil.
Great with plain white rice, fried ripe plantain slices, and avocado slices. Serves 8.

Learn more about this author, Diana Romero.
Click here to send author comments or questions.

---

Add your voice

Know something about Recipe: Cuban Black Beans?
We want to hear your view. Write now!