Black Beans (Frijoles Negros)
(Submitted by Luwisa Smart)
Ingredients:
• 1 pound (16 oz or ~2 cups) dried black beans, rinsed and sorted • (or substitute with 2 cans (15.5 oz each) of black beans, drained and rinsed) • 3 cloves garlic, peeled and gently smashed • 1/2 medium onion, sliced through the root end (to keep it intact) • 1 bay leaf • 1 tablespoon fresh sofrito • Juice of 1 lime • Salt and freshly ground black pepper, to taste • 1 jalapeño, chopped (optional)
How To Make:
1. Prep the Beans: • For dried beans: Rinse thoroughly and remove any discolored or misshapen beans. Soaking is optional — it speeds up cooking but isn't required. 2. Cook the Beans: • In a large pot, add the dried beans, garlic, onion, and bay leaf. • Cover with cold water, about 3 to 4 inches above the beans. • Bring to a simmer over low heat, uncovered. Cook slowly for 2 to 3 hours, checking often. • Important: Keep the beans submerged — add more water as needed during cooking. • Once the beans are tender, remove the garlic, onion, and bay leaf. 3. Season the Beans: • Stir in 1 tablespoon of fresh sofrito, lime juice, salt, and pepper to taste. • Add chopped jalapeño if you'd like a spicy kick. • Simmer until the sauce thickens slightly. • Taste and adjust seasoning — add more sofrito or salt if needed. Shortcut Using Canned Beans: 1. In a pot, combine 2 cans (15.5 oz each) of black beans with the garlic, onion, bay leaf, and a splash of water or broth. 2. Simmer for about 30 minutes. 3. Remove garlic, onion, and bay leaf. 4. Season with sofrito, lime juice, salt, pepper, and optional jalapeño. 5. Adjust to taste and simmer briefly until flavors meld.
Behind the Recipe:
My family is from Guatemala and black beans is a staple side dish for us at any meal. I like to enjoy my black beans for breakfast with fried eggs and toast or tortillas. I hope you enjoy.
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