Black beans, or frijoles negros, are my absolute favorite type of beans beans, not only because I think they taste so wonderful, but also because in my opinion and experience, they are the easiest ones to cook without ruining. In other words, they are forgiving in that they give off this creamy texture that I just love and crave.
When sour cream (crema) is added to them, they are even better. You can have them in soups, as a side dish or mashed up and re-fried with a little oil and onions. If you’ve never had them before, now is the time to try.
I love these so much, I might secretly be accused of being Cuban instead of Puerto Rican only because black beans are much more prominent in Cuban cuisine than in my ethnic Puerto Rican one. I don’t care- they’re wonderful!
Frijoles Negros (Black Beans)
This is just one of the ways I make them. You can start from this recipe and shake things up with your own favorite additions.
1 tablespoon olive oil
1 medium yellow onion, finely diced
1 can (15.5 oz) black beans or 2 cups fresh beans, soaked overnight and cooked until done, liquids reserved.
1 teaspoon ground, dried epazote (Mexican herb similar to cilantro). Substitute fresh cilantro if you don’t have the epazote.
sea salt and ground black pepper, to taste
1 tablespoon sofrito
In a medium sauté pan, heat olive oil. Add onions and cook until translucent, about 3-4 minutes.
Add cooked beans and their liquid to the pan. Add epazote, salt and pepper. Stir in the sofrito. Bring to high heat, then reduce quickly to a simmer, preferably for 1-2 hours. Simmer or keep warm until ready to serve.
Serve over a bed of plain white rice or any dish you prefer.
Bismillah y Buen Provecho!
Great Resources on Halal Cheese, Dairy and Mexican foods:
Check out the links under the Halal Cheese & Dairy category listed on the front page of My Halal Kitchen.
What do you do to your ‘frijoles negroes’ to make them uniquely yours?