Plain.Recipes

Abuelo Pelaezs Frijoles Negros (Black Beans)

Source: cooking.nytimes.com/recipes/12766

Ingredients

  1. 1 pound dried black beans, rinsed thoroughly
  2. 1 tablespoon extra virgin olive oil
  3. 1/2 large white onion, chopped
  4. 1 green bell pepper, chopped
  5. 4 to 5 garlic cloves, crushed
  6. 1 bay leaf
  7. 1/4 cup extra virgin olive oil
  8. 1/2 large white onion, finely chopped
  9. 1 green bell pepper, finely chopped
  10. 3 garlic cloves, finely chopped
  11. 1 bay leaf
  12. 1/2 teaspoon cumin
  13. 1/2 teaspoon oregano
  14. 1 teaspoon black pepper, plus more to taste
  15. 1 and 1/2 teaspoons salt, plus more to taste
  16. 2 tablespoons sherry vinegar
  17. 1/2 cup dry white wine
  18. 1/4 cup green olives stuffed with pimentos, thinly sliced
  19. 1 teaspoon sugar
  20. Cooked white rice for serving (optional)

Directions

  1. In a large pot, soak beans overnight in 10 cups of water.
  2. Add 1 tablespoon oil, the onion, bell pepper, garlic cloves and bay leaf to beans, and bring to a boil.
  3. Lower heat to medium and simmer for 1 hour, checking regularly and skimming the foam that forms on top.
  4. Meanwhile, make the sofrito.
  5. Warm remaining 1/4 cup oil in a large skillet over medium heat.
  6. Add the half onion, 1 bell pepper and 3 garlic cloves and saute for about 5 minutes until soft.
  7. Add 1 bay leaf, cumin, oregano, black pepper and salt, and cook for 2 minutes more.
  8. Add the sofrito to beans.
  9. Stir in sherry vinegar, wine and olives, and bring to a boil.
  10. Lower to a simmer and cook, covered, for about 1 to 1 1/2 hours, stirring frequently, until slightly thickened and cooked through.
  11. Remove both bay leaves, and adjust salt and pepper to taste.
  12. Remove from heat and add sugar.
  13. Serve as soup or a side dish, or over white rice.

2021