Receta Frijoles Negros Cuban Black Beans
Today is a Secret Recipe Club reveal!
Welcome to July’s August’s SRC and Group C’s posting day. (Seriously, I need some help. I truly wrote July and didn’t catch it until a final, last minute preveiw.)
I am so in awe of bloggers who have cool (and intelligent) names for their blogs…blogs like Cinnamon Freud. How clever cool is that? I love it! Karen is the genius blogger behind this cerebral foodie blog. And, luckily, maybe some help was on the way for me.
There were three recipes that I had been stalking: Italian Meatball Burgers (which I am still going to try), Corn Cakes with Goat Cheese (because they contain squash and I have a lot of it) and Frijoles Negros Cuban Black Beans. I landed on the black beans.
I had (keyword here is had) a marvelous Cuban Black Bean recipe once. (Keyword here is once). I even remember what recipe book I found it in. (Again, notice the past tense.) It has disappeared. I have searched this recipe book and many others in my archives trying to find this recipe. All I remember is it had black beans (no brainer), sweet peppers, and a bit of brown sugar. IT WAS DELICIOUS! Since I am obviously doomed to never find it again, I decided to try to recapture its goodness with some regression therapy with Cinnamon Freud.
I slightly adapted her recipe a bit by adding green peppers, one jalapeno for heat, and a bit of brown sugar.
FRIJOLES NEGROS CUBAN BLACK BEANS
- Slightly adapted from Cinnamon Freud who adapted it from Bon Apetit via Epicurious
- 1 c. dry black beans
- Olive oil
- 1 medium onion, chopped
- 1 c. bell pepper, chopped (I used a mixture of green and gold bell peppers.)
- 1 large jalapeno, seeded and chopped
- 3 large cloves of garlic, minced
- 1 T. dried Mexican oregano
- 1 t. ground coriander
- 1/8 c. dark brown sugar
- 2 T. red wine vinegar
- Sea Salt and fresh ground pepper, to taste
Rinse beans. In a medium bowl, cover beans with water. Soak for 6-8 hours. Drain.
In a medium saucepan, combine beans with 3 cups of warm water. Simmer over low heat for 1 1/2- 2 hours, adding additional warm water as needed. Drain and set aside.
If you don’t have 6-8 hours to soak beans, use this quick method: Place beans in cooking pot and add water so that three inches cover beans. Bring to a boil, cover with lid, and turn off heat. Let set for 90 minutes. After 90 minutes, drain and rinse. (Discard soaking water—water a plant!) Place back in pan and add three cups of new water. Bring to boil, cover, and reduce to simmer. Simmer for another 90 minutes.
In a large skillet, heat olive oil over medium heat. Add onions and peppers and cook for 5-7 minutes, until softened.Add garlic and cook 1-2 additional minutes. Add oregano, coriander, brown sugar and vinegar. Cook for 2-3 minutes until vinegar has evaporated. Add black beans and toss to reheat. Remove from heat, season with salt and pepper to taste. Serves 4 as a side dish.
Thanks, Karen, for helping me recapture a favorite dish. I got pretty darn close with your assistance.
(Also, please remember Abigail and her family today. I just potted this hibiscus up by the front door.)
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