Abuelo Pelaez's Frijoles Negros (Black Beans)
2017-10-12 13:06:13
Yields 8
The most delicious homemade black beans ever!
For the beans
- 1 pound dried black beans, rinsed thoroughly
- 1 tablespoon extra virgin olive oil
- ½ large white onion, chopped
- 1 green bell pepper, chopped
- 4 to 5 garlic cloves, crushed
- 1 bay leaf
For the sofrito
- ¼ cup extra virgin olive oil
- ½ large white onion, finely chopped
- 1 green bell pepper, finely chopped
- 3 garlic cloves, finely chopped
- 1 bay leaf
- ½ teaspoon cumin
- ½ teaspoon oregano
- 1 teaspoon black pepper, plus more to taste
- 1 and 1/2 teaspoons salt, plus more to taste
- 2 tablespoons sherry vinegar
- ½ cup dry white wine
- ¼ cup green olives stuffed with pimentos, thinly sliced
- 1 teaspoon sugar
Instructions
- In a large pot, soak beans overnight in 10 cups of water. Pour out most of the liquid and refill with 4 cups of fresh water.
- Add 1 tablespoon oil, the onion, bell pepper, garlic cloves and bay leaf to beans, and bring to a boil. Lower heat to medium and simmer for 1 hour, checking regularly, adding additional water as needed and skimming any foam that forms on top.
- Meanwhile, make the sofrito. Warm remaining 1/4 cup oil in a large skillet over medium heat. Add the half onion, 1 bell pepper and 3 garlic cloves and sauté for about 5 minutes until soft. Add 1 bay leaf, cumin, oregano, black pepper and salt, and cook for 2 minutes more.
- Add the sofrito to beans. Stir in sherry vinegar, wine and olives, and bring to a boil. Lower to a simmer and cook, covered, for about 1 to 1 1/2 hours, stirring frequently, adding any extra water as needed until slightly thickened and cooked through. Remove both bay leaves, and adjust salt and pepper to taste. Remove from heat and add sugar. Serve as soup or a side dish, or over white rice.
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