Frijoles Negros (Cuban Style Black Beans) |
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Prep Time: 20 Minutes Cook Time: 100 Minutes |
Ready In: 120 Minutes Servings: 8 |
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A staple common to Cuban cooking is cooking black beans. Although they may seem common. they can be used in a variety of different dishes. They are served with white rice and as a topping,if you like,chopped onions, chopped parsley, drizzle of olive oil & a touch of vinegar. They are really wonderful!One can also add cooked chopped bacon as well. Ingredients:
1 lb dried black beans |
4 cups water |
3 garlic cloves, peeled & chopped |
1 medium onion, peeled & chopped |
1 medium onion, cut in half |
1 medium green pepper, cut in half |
2 teaspoons spanish paprika |
3 teaspoons ground cumin |
2 bay leaves |
1 teaspoon oregano |
4 cups chicken stock |
1/2 teaspoon chili powder |
1 tablespoon vinegar |
salt & pepper |
Directions:
1. Place black beans and water in large stock pot with a med size grn pepper & med size onion cut in half; cover & boil 2 minutes;.
2. Turn off heat & let stand covered 1 hour; and then remove onion & grn pepper from water.
3. Remove the lid & add the rest of the ingredients, except vinegar, salt & pepper.
4. There should be enough water to just cover the beans, so if needed add a bit of water or chicken stock.
5. Cover & simmer until the beans are tender about 2 hours.
6. Add vinegar, salt & pepper.
7. Simmer long enough to warm the vinegar.
8. Serve with white rice, picadillo & fried plantains.
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