There is nothing more Cuban than black beans and rice. Unless, of course, we are discussing congri {where you cook black beans with white rice, resulting in blackish rice}. But that’s another post entirely.
In writing today’s Tasty Tuesday post, I had to look no further than the ever present cookbook that every Cuban American I know has in their home. This is mine, that used to be my Mom’s, in which she gave to Alina “so she never forgets how to cook Cuban food”. Its one of my most treasured books, and I can’t wait to one day cook Cuban recipes with my daughter. But the whole book is in Spanish, so I better make sure this kid can read the language at least a little bit!
The recipe for frijoles negro {black beans} assumes two things: that you are using dried beans and that you are cooking them the traditional way, in a pot for a long time. I’ve told ya’ll how much dried beans hate me. I can’t cook ‘em to save my life. But instead of resorting to canned, I cook my dried beans in much less time and stress with my pressure/rice cooker. This is the easiest and quickest way that I have found to cook dried beans. But if canned beans suit you best, then go with it!
I proceed with the recipe from this point {using 1lb of dried beans, cooked}, making changes to the cookbook’s recipes according to my family’s palate. For instance, I love cumin, and although the traditional recipe does not call for it, I add it anyway. This recipe is the way my family enjoys frijoles negros.
Ingredients:
~ Olive Oil
~ 1 green bell pepper, chopped
~ 1 large onion, chopped
~ Garlic, chopped
~ Dash of cumin
~ Salt/pepper
~ Oregano
~ 1 bay leaf
~ White sugar
~ Vinegar
~ Vino Seco*
~ More olive oil, as needed
* Vino Seco translates as “dry wine” and it is a product I buy specifically for Latin cooking at a Spanish markets. Feel free to try adding your favorite dry, white wine or omit this ingredient entirely.
Instructions:
~ In a bit of oil, saute the onion, bell pepper and garlic. You are making what is called a “sofria”, not to be confused with a “sofrito”, which includes tomato. {Sometimes I throw in a can of tomato, too. But that isn’t very traditional.} Season with salt/pepper.
~ Add approx 1 cup of the cooked beans to the sofria and mash everything up really well.
~ Add the mashed mixture into the remainder of the cooked black beans.
~ Add salt, pepper, oregano, cumin, bay leaf and a few teaspoons of sugar and cook under a low flame for approximately an hour.
~ Add vinegar and vino seco and cook for a bit longer, tasting as you go along.
~ Right before serving, add a bit more oil.
So, a few confessions. First, this photo of my black beans is from the pre-DSLR days. Obviously. And although I am 100% Cuban in the sense that both of my parents were born in Cuba, I am not the quintessential Cuban girl. Outside of family and family-friends, I don’t have any Cuban people in my life, sadly. Also, I didn’t marry a Cuban guy. And yes, because said guy likes his black beans and brown rice {what Cuban do you know serves black beans over brown rice?} a little creamy, I added a dollop of sour cream into the mix. Way totally not a Cuban thing to do.
Most days, when I don’t have hours to leave a pot of beans to simmer, I start with my cooked dried beans, make the sofria {sometimes sofrito}, add it all together and let it go for a few minutes. Be sure NOT to add the vinegar if you do this though. The vino seco would be fine.
Other than that, this is a traditional recipe that I cook on special occasions, when I have the time or just because I miss home. Its also the a common request of mine when I visit my family in Cali. Oh, how my Mom and my Mami can make some killer beans! I wish I could serve all my readers of a bowl of their frijoles negro y arroz blanco. I guess this recipe will have to do.
Enjoy!
Looks so yummy!!!!