CUBAN BLACK BEANS (FRIJOLES NEGROS)
This is my favorite recipe, shown to me by my mother, and shown to her by her mother and so on. It is amazing! Make sure to follow instructions perfectly so the beans do not come out salty. The secret is the teaspoon of sugar. Serve with white rice.
Provided by mtndew2034
Categories Main Dish Recipes Rice Beans and Rice Recipes
Time 25m
Yield 4
Number Of Ingredients 14
Steps:
- Combine black beans in a large pot over medium heat. Add olive oil, garlic, sugar, bay leaf, sazon seasoning, garlic powder, onion powder, cumin, oregano, salt, and pepper; stir to combine. Stir in onion and bell pepper. Cover pot and simmer until flavors are well combined and onions and bell peppers are cooked thoroughly, 8 to 15 minutes.
- Remove lid and adjust seasoning.
Nutrition Facts : Calories 308.9 calories, Carbohydrate 41.3 g, Fat 10.9 g, Fiber 15.9 g, Protein 13.6 g, SaturatedFat 1.6 g, Sodium 2396.4 mg, Sugar 3 g
BLACK BEANS (FRIJOLES NEGROS)
Provided by Food Network
Categories side-dish
Time 14h40m
Yield 20 servings
Number Of Ingredients 13
Steps:
- Wash the beans and soak overnight in the water. When the beans swell, cook in the same water until soft, about 45 minutes. Heat 1 cup oil in a frying pan, add onions, garlic and green peppers. Add 1 cup of the beans to the pan and mash. Add this to the beans together with the salt, pepper, if using, oregano, bay leaves and sugar. Allow to boil for a 1 hour then add the wine and vinegar allowing to cook uncovered for a while. Add the 4 remaining tablespoons olive oil just before serving.
REFRIED BLACK BEANS (FRIJOLES NEGROS REFRITOS)
Provided by Roberto Santibañez
Categories Bean Onion Side Vegetarian Quick & Easy Cinco de Mayo Vegan Simmer Sugar Conscious
Yield Makes about 1 1/4 cups
Number Of Ingredients 5
Steps:
- Heat the oil in a medium pan over medium-high heat until it shimmers. Add the onion and cook, stirring often, until it's soft and browned at the edges, about 5 minutes. Add the beans, garlic, and chile powder.
- Let the beans come to a brisk simmer, then lower the heat to maintain a gentle simmer. Cook, stirring and mashing often until the beans resemble a very coarse puree and have thickened, 15 to 20 minutes. When you tip the pan, the beans should creep forward like lava. The beans will thicken a little more once they cool. Add salt to taste. Use warm or at room temperature.
FRIJOLES NEGRO BARRACHOS AKA DRUNK BLACK BEANS
Authentic black beans made from scratch and WAY better than anything that comes out of a can! Not that there is anything wrong with beans that way! Just that these are as different as night and day when compared to canned. You could probably save time and use canned beans in place of the dried. Just be sure to rinse very very well. I am finally getting some of my 'secret' (lol) recipes on Zaar. Since I tend to measure in my hand or just add a 'pinch' of this or 'enough' of that it is difficult to post the ones that I make here day in and day out. This is a recipe that I can make probably with my eyes closed! Dark beer is too strongly flavored and Light Beer not strong enough for this so use a regular beer. Dos Equis (XX) or even Budweiser beer works well here. You could also used dried herbs and spices but your mouth will be rewarded if you use fresh. I learned how to cook lots of different authentic Mexican dishes from several different friends over the years. The biggest and best thing I think I learned was do not rub your eyes after handling chilies! lol Wear gloves if you like! Learned that one FAST! I also learned how to make salsa's- NOT what we think of as salsa but rather a sauce or seasoning paste that is used to then season various dishes. Making a blended seasoning paste to add to the beans is a great way to punch up the flavor. After compiling all that knowledge with my 'gueralita' background this is what I came up with. Hope you enjoy too! Oh and plan ahead! The dried beans need to soak!
Provided by Mamas Kitchen Hope
Categories Black Beans
Time 1h10m
Yield 12 serving(s)
Number Of Ingredients 21
Steps:
- Sort and rinse beans. Put beans in a dutch oven and cover with cool water to 3 or 4 inches over the beans. Soak overnight or bring to a boil and cook 2 minutes, remove from heat, cover and 1 hour. Drain and rinse beans and return to dutch oven with fresh water about 2 inches over the beans. Add one onion half with skin, bay leaf and baking soda to the dutch oven containing the beans and water. NO SALT YET! Using high heat bring beans to a boil then lower heat to medium high a and cook 20-25 minutes or until beans are al dente. Remove from the heat completely and season with salt, to taste. Do NOT add salt prior to this as beans will stay tough.
- Meanwhile, make seasoning paste: With scissors, cut stems from chilies and open them down one side to discard seeds and any large membrane. Put chilies in a bowl with very hot water to cover well and weigh down with something to keep them submerged. Soak for at least 15 minutes or until you are ready for them. Skip if using canned chipotles.
- In an oven proof skillet with NO oil or spray add one onion, quartered, and jalapeno. Broil about 5-7 minutes or so until blackened and charred. Remove from pan, remove seeds and stem from jalapeno when cool.
- While cooling toast cumin and coriander seeds In same skillet, wiped clean if needed, just until they begin to release their fragrance.
- Drain chilies and discard soaking water. Toss chilies, toasted seeds, charred onion and jalapeno, garlic, oregano, 1 tsp salt, cumin, coriander, peppercorns, cloves and half of the broth. Blend until smooth, adding a little more broth if needed to get the mixture moving.
- Heat oil in the same skillet until and add puréed mixture, Sounds weird but trust me! Cover with a lid to keep it from splashing and burning you and making a huge mess. Cook 5 -10 minutes or so, until fragrant and slightly thicker. Stir often to keep it from burning and be careful it does not splash on you.
- Drain beans again and remove bay leaf and onion. Add all the paste to the beans along with the beer, rest of broth, tomatoes with their juice, celery, carrot and the remaining onion half, roughly chopped.
- Allow to simmer uncovered for about 20 minutes or so or until the beans are completely done and veggies are tender. You can add a little water, broth or better yet, beer, if you wish.
- Stir in chopped cilantro, lime zest and juice. Taste now and season with more salt if desired. Enjoy!
- Note: You can make this a main dish by tossing in about 1/2 cup rendered chorizo or other sausage or cooked meat if desired or leave vegetarian. Either way this is great over brown rice or even white rice.
- Note: This freezes very well. I pour two cups into a ziploc bag, seal, label and lay flat. Once frozen you can stack them up on top of each other. Then thaw and reheat and serve over rice if desired.
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- In a pot, place your beans and water. Don’t drain the beans of their juice. Bring to a boil and let simmer.
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