World Flavors Cookbook

Frijoles Negros Cubanos

Cuba's soul food — creamy black beans slow-simmered with sofrito, cumin, oregano, and a splash of vinegar, served over white rice.

Cuisine: Mexico

Ingredients

• 500g dried black beans, soaked overnight
• 1 green pepper, diced
• 1 onion, diced
• 6 cloves garlic, minced
• 2 tsp cumin
• 1 tsp oregano
• 2 bay leaves
• 1 tbsp sugar
• 2 tbsp white vinegar
• 3 tbsp olive oil
• Salt, pepper

Instructions

1. Drain beans. Cover with fresh water. Add bay leaves and boil until tender, about 1.5 hours.
2. Make sofrito: sauté pepper, onion, and garlic in olive oil until soft.
3. Add cumin and oregano to sofrito. Cook 1 minute.
4. Scoop a cup of beans, mash, and add back to pot with sofrito.
5. Add sugar and vinegar. Simmer 20 minutes until thick and creamy.
6. Season with salt and pepper. Serve over white rice.