FRIJOLES NEGROS ESTILO CUBANO

Ingredientes

½ kilogramo de frijoles negros.
10 tazas de agua.
2/3 taza de aceite.
1 cebolla grande.
4 dientes de ajo.
2 ajíes grandes.
4 cucharaditas de sal.
½ cucharadita de pimienta molida.
¼ cucharadita de comino.
1 hoja de laurel.
2 cucharadas de azúcar blanca.
2 cuchardas de vinagre.
2 cucharadas de vino seco.
2 cucharadas de aceite de oliva.

Instrucciones

Lave los frijoles y remójelos en el agua con un ají; cuando estén hinchados, cocínelos en esa misma agua hasta que se ablanden (de ser posible en olla de presión).

Caliente el aceite y sofría en él la cebolla picadita,los ajos machacados y el otro ají también picadito o molido; una este sofrito con una taza de frijoles y añádales la sal, la pimienta, el orégano, el comino, el laurel y el azúcar; déjelos hervir alrededor de una hora más.

Adicione después el vinagre y el vino seco, y cocínelos, a fuego lento durante una hora más.

Al momento de servirlos, écheles las dos cucharadas de aceite de oliva.

CUBAN CUISINE: CUBAN STYLE BLACK BEANS.

Glenn Lindgren: If there is such a thing as a Cuban signature dish, it would have to be frijoles negros.

Jorge Castillo: In Cuba, you’d NEVER see a meal served without frijoles negros (black beans) and rice! In Miami and other exile communities, the tradition continues.

Raúl: When it comes to frijoles negros, every Cuban chef has a special ingredient or two to throw into the mix.

Glenn Lindgren: Great frijoles negros should be soft and a little mushy, but NEVER soupy!

Raúl Musibay: The beans break open when they cook and make a rich black broth.

How to Make the Best Frijoles Negros

Ultimate Frijoles Negros – Black Beans

Prep time: 20 minutes
Cook time: 1 hour
Total time: 1 hour 20 minutes
Yield: 10-12 servings

Frijoles negros is a signature dish of Cuban cuisine. It’s black beans cooked to perfection in a thick aromatic stew.

INGREDIENTS:

2 1/2 cups black beans, dried
9 cups water
1 1/2 cups onion, chopped
1 1/2 cups green bell pepper, chopped
3 cloves garlic
1 teaspoon salt
1/2 teaspoon black peppercorns
2 tablespoons olive oil for sautéing
1 teaspoon oregano
1 teaspoon cumin, ground
1 bay leaf
3 tablepoons vinegar
3/4 cup dry Spanish wine
2 teaspoons sugar
2 tablespoons olive oil (to drizzle over beans in final step)

Cover dry beans with water and let stand covered overnight. Drain and discard water.
Place the cleaned black beans in a large 6-quart saucepan. Add water and olive oil – this will prevent the beans from foaming. Bring the beans to a boil, reduce heat to low, cover, and cook until the beans are tender, about 1 hour.

Do not add salt to the beans when they are cooking. Salt at this stage of the game will make your beans very tough.

You may also cook the beans in a pressure cooker. Follow the manufacturer’s directions for exact times, but our pressure cooker takes about 20 to 25 minutes to cook the beans completely.

Whichever method you use, do not drain the water from the cooked beans.

Meanwhile, chop onion and green pepper. Mash the garlic with salt and peppercorns in a mortar and pestle.

Sauté the onions and green pepper in olive oil until the onions are translucent. Add mashed garlic and sauté another minute or so.

Add the cooked beans, oregano, cumin, bay leaf, vinegar, and wine. Cover and simmer over low heat for 15 to 20 minutes, stirring occasionally. Remove bay leaf.

Some cooks – including us – like to thicken the beans by taking about 1 cup of beans and mashing them to make a thick paste. Mix the mashed beans back into the pot.

Add additional salt and pepper to taste.

Stir in the sugar; then drizzle a couple of tablespoons of olive oil over the beans. Immediately cover the pot, remove from heat, and let stand for 10 minutes.

Serve the by now fantastically prepared black beans over white rice.

You may garnish the beans with cilantro and chopped white onions. Not only do they look good presented this way, they taste even better than they look.

Agencies/3GuysfromoMiami/ InternetPhotos/YouTube/ Arnoldo Varona/ TheCubanHistory.com
THE CUBAN HISTORY, HOLLYWOOD.

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