Frijoles Negros (Black Beans)

Many moons ago a very sweet lady gave me a recipe book as a wedding present.  This book has been by my side for 32 years, it has taught me so much about cuban cousine. The book is titled Cocina Criolla by Nitza Villapol.  I take great pride when I say that my black beans are my favorite ones, and all thanks to the sweet lady and Nitza Villapol.  I know I must be generalizing, but I don't think I know a cuban person who does not like black beans.  Black beans and rice is to cubans as pasta is to italians. And even the new generation, the one who don't even speak spanish (like my granddaughter) loves black beans and rice.  I guess it's in the genes.

                                                    Frijoles Negros        (Black Beans)

Adapation to Nitza Villapol

Ingredients:                                    Yield: 8 servings

1 (10 ounce) pack black beans

9 cups water

2/3 cup olive oil

1 medium onion, diced

1 large green bell pepper, diced

4 cloves garlic, minced

2 teaspoons salt

1/2 teaspoon black pepper

1/4 teaspoon dry oregano

1 bay leaf

2 tablespoons granulated sugar

2 tablespoons white vinegar

2 tablespoons dry white cooking wine

2 tablespoons olive oil


Empty package of dry beans into pot of pressure cooker.  Rinse beans with water and make sure all beans are nice and black. ( Buy a good brand like Goya or other name that you trust)

Pour 9 cups of water into pot of pressure cooker and cook beans for 20 minutes under pressure.  Meanwhile,  in a skillet heat 2/3 cup olive oil and sauté onion, bell pepper, and garlic, about 5 minutes; set aside.

  When pressure cooker is safe to open, check that beans are tender. (drop a bean on cooktop or counter, if you hear it drop, the bean is not tender.)

With a mesh ladle remove all beans from pressure cooker (leaving liquid).  Add beans to sauté mix and cook  for about 4 minutes.  See illustration below.

                                                          this process is essential

Add bean mixture to bean liquid inside pot and stir until well incorporated; turn heat to medium temperature without pressure lid.  Add salt, black pepper, oregano, sugar, vinegar, dry wine, and olive oil; simmer uncovered for about 1 hour.  Black beans should not be liquidity or pasty, it should be a  medium consistency.

Serve with white rice

Buen Apetito


Rosy said…
These are the best black beans I have ever had. The flavor is amazing!
Danny said…
Hi Rosy

Thank you for posting this recipe. I am from Miami and away from home for several years now. This recipe was great. It brought the taste of home.

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