Frijoles Negros (Cuban Black Beans)

A bowl of creamy, rich black beans is the mark of a good Cuban restaurant in my book.  This humble dish is one of my all-time favorite Latin side dishes.  Give me a bowl of these black beans with a scoop of rice and sprinkling of chopped avocado, and I’m a happy girl.  It’s actually a perfect Meatless Monday meal.  In fact, these beans are so good, you can eat them all by themselves, no rice, no nothing.  While this recipe is made on the stove top, you can also make this dish in the slow cooker.   I’ll share both versions below.

1 pound dried black beans, rinsed and picked clean
4 cups of water
1/4 cup sofrito
2 smoked ham hocks
1 1/2 teaspoon ground cumin
1 teaspoon dried oregano
1 packet Goya Sazon seasoning
2 bay leaves
4 cups low sodium chicken stock
1 tablespoon red wine vinegar
1/4 cup fresh cilantro, chopped
salt and pepper to taste

 Pour the dried beans into a strainer, and rinse them off in cold water.  Pick through them to check for small stones, sticks or deformed beans.

Pour the rinsed beans into a large pot, and cover them with 4 cups of water.  Bring the beans to a boil, boil them for 2 minutes, and then turn them off.  Allow the beans to soak for 1 hour.  This is the quick soak method I use to cook dried beans without having to pre-soak them overnight.

 Once the beans have soaked for an hour, turn the stove back on, to a medium heat.

Add the sofrito, ham hocks, cumin, oregano, Sazon and bay leaves into the beans.  Pour in the chicken stock, and stir the mixture together to combine.  Bring the beans to a boil, then lower the heat to medium-low.  Cover the pot and cook the beans for 2 hours, until they’re tender.

When the beans are done, add the vinegar, cilantro, and salt and pepper, to taste.  I like mashing about a cup of the beans with a potato masher to make the liquid extra velvety.  That’s totally up to you.

 Serve the beans as is, or with some fluffy white rice.

 Slow Cooker version:

Soak the beans overnight or do the quick soak method explained above.

Drain the beans of any residual liquid.

Add the soaked beans into the slow cooker insert, along with all the ingredients except the vinegar, cilantro, salt and pepper.

Cook the beans on low for 8 hours.  When they’re done, add the vinegar, cilantro, salt and pepper.

Print Frijoles Negros (Cuban Black Beans)

Prep Time: 1 hour, 5 minutes

Cook Time: 2 hours

Total Time: 3 hours, 5 minutes

Ingredients

• 1 pound dried black beans, rinsed and picked clean
• 4 cups of water
• 1/4 cup sofrito
• 2 smoked ham hocks
• 1 1/2 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1 packet sazon seasoning
• 2 bay leaves
• 4 cups low sodium chicken stock
• 1 tablespoon vinegar
• 1/4 cup fresh cilantro, chopped
• salt and pepper to taste

Instructions

Stovetop Version
1. Pour the dry beans into a strainer, and rinse them off in cold water. Pick through them to check for small stones, sticks or deformed beans.
2. Pour the rinsed beans into a large pot, and cover them with 4 cups of water.
3. Bring the beans to a boil, boil them for 2 minutes, and then turn them off.
4. Allow the beans to soak for 1 hour.
5. Once the beans have soaked for an hour (don't drain them), turn the stove back on, to a medium heat.
6. Add the sofrito, ham hocks, cumin, oregano, Sazon and bay leaves into the beans.
7. Pour in the chicken stock, and stir the mixture together to combine.
8. Bring the beans to a boil, then lower the heat to medium-low.
9. Cover the pot and cook the beans for 2 hours, until they're tender.
10. When the beans are done, add the vinegar, cilantro, and salt and pepper, to taste.
Crockpot Version
11. Pour the dry beans into a strainer, and rinse them off in cold water. Pick through them to check for small stones, sticks or deformed beans.
12. Soak the beans overnight in 4 cups of water, or pre-cook them using the quick soak method.
13. Drain the beans and pour them into the slow cooker insert.
14. Add the sofrito, ham hocks, cumin, oregano, Sazon and bay leaves into the beans.
15. Pour in the chicken stock, and stir the mixture together to combine.
16. Cook the beans on low for 8 hours, until tender.
17. When the beans are done, add the vinegar, cilantro, and salt and pepper, to taste.

Notes

I like mashing about a cup of the beans with a potato masher to make the liquid extra velvety. That’s totally up to you.

Schema/Recipe SEO Data Markup by ZipList Recipe Plugin2.5http://delishdlites.com/latin-recipes/frijoles-negros-authentic-cuban-black-beans-recipe/Recipe by Jannese Torres of Delish D\'Lites