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Frijoles Negros  

Black beans in a tomato and pepper sauce. Serve hot with shoulder of lamb, chicken, or suckling pig.

Cal: 275 Fat: 11g Carbs: 36g Protein: 11g Fiber: 8g
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Original recipe serves 11
½ 2x 3x Reset


Note: This adjusts ingredient amounts but not amounts mentioned in the Directions.

Ingredients (serves 11)

  • 1 tablespoon salt
  • 1/4 cup wine vinegar ; red
  • 2 large red bell pepper ; seeded and chopped
  • 1/2 cup cilantro ; finely chopped
  • 1/2 cup olive oil
  • black pepper ; to taste
  • 2 cloves garlic ; crushed
  • 2 large onions ; minced
  • water
  • 56 ounces tomatoes ; canned, peeled, drained and crushed
  • 1 teaspoon oregano ; dried
  • 1 pound black beans
  • In My Kitchen

  • Directions

    Cover beans in twice their volume of water and soak overnight. Drain and rinse. Add beans to a large pot and cover completely with water. Add vinegar. Bring to a boil and cook until soft, about 3 1/2 to 4 hours, adding water as necessary. Reserve 1 cup of the liquid. Drain the beans. Heat olive oil in a large pot over medium-high heat. Saute the garlic, onion, tomatoes and peppers until softened, about 6 to 8 minutes. Add reserved liquid and the beans and simmer until the tomatoes are completely broken down, or about 20 minutes. Take 2 cups of the beans and mash them using a potato masher or a fork. Stir them back into pot. Add oregano, black pepper, and salt until thickened, about 5 minutes more. Stir in the cilantro just before serving.

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