Black Beans (Frijoles Negros)

 

 

This is a classic Cuban dish is great over rice or as a soup.

 

12 ounces uncooked black beans
2 bay leaves
1/2 medium onion -- chopped
1/2 medium green pepper -- chopped
3 cloves garlic -- finely chopped
3 tablespoons olive oil
1/2 teaspoon oregano
1/4 teaspoon ground pepper
1 teaspoon salt
4 teaspoons sugar

Directions

1. Soak beans in a large (covered) soup pot, with enough water to cover the
beans over night or for at least six to eight hours. Add two bay leaves and a few drops of
olive oil to the water.

2. Cook the beans over high heat for 90 minutes, checking frequently to see
that there is enough water in the pot. The water should always cover the
beans.

3. Once the beans are tender, prepare a sofrito by combining the onion, green
pepper, garlic, oregano, ground pepper and olive oil in a small frying pan.
Cook over medium-high heat for six to eight minutes, stirring frequently.

4. Add the sofrito to the black beans, reducing the heat on the beans to low.
Mix the sofrito well with the beans, pressing some of the beans with a slotted
spoon so that the flavors will soak in. Add the salt and sugar to the beans
and simmer for half an hour. Remove bay leaves and serve