Frijoles Negros: Cuban Black Beans

You haven't truly experienced black beans until you've tried a delicious Latin American version. These Cuban black beans are rich, bold, and incredibly tender. The trick is the seasoning: onions, garlic cloves, black pepper, bay leaves, cumin, and oregano. Simple, but oh so very good.

FRIJOLES NEGROS: CUBAN BLACK BEANS [VEGAN]

INGREDIENTS

• 1 cup black beans
• 1 large onion, chopped
• 1 large green bell pepper, chopped
• 6 garlic cloves, minced
• 1/2 teaspoon black pepper
• 2 bay leaves
• 2 teaspoon cumin
• 2 teaspoon oregano
• 6 cups of water
• 1 tablespoon of apple cider vinegar
• Salt, to taste
• Coconut oil

PREPARATION

1. Start by rinsing the beans several times before leaving them to soak overnight in a large pot of water (not the 6 cups of water).
2. The next day, drain off the dark colored water and replenish with the 6 cups of water.
3. Add the bay leaves and a tablespoon of coconut oil to the pot.
4. Bring the water to the boil then reduce the heat to simmer with the lid on for an hour.
5. The beans should have tenderized and become soft to the touch. Use the back of a spoon, to confirm this.
6. Prepare the sofrito by sautéeing the garlic, onions, and bell peppers in a skillet with a tablespoon of coconut oil on medium heat.
7. Season the ingredients with the black pepper, oregano, cumin, and salt to taste and stir.
8. Once the onions have turned translucent, transfer the contents into the large pot and stir.
9. Use a ladle to extract some of the beans and mash them before returning to the pot. This will help to thicken the bean sauce.
10. Stir in the cider vinegar before reducing to low-medium heat.
11. Put the lid on the pot and allow to simmer for a further 20 minutes.
12. Serve warm with rice.

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