Black Beans (Frijoles Negros)
TIME/SERVINGS
Total: 2 hrs
Active: 20 mins
Makes: 8 servings
By Randy Zweiban
Randy Zweiban of Chicago’s Nacional 27 gave us this recipe as a part a Cuban Christmas menu. It’s a big crowd-pleaser no matter the season, so you don’t have to wait for the holidays to make it.
Game plan: If you don’t have chicken or vegetable broth, you can use water to cook the beans.
For best results, be sure to give the beans a full overnight soaking.
This recipe was featured as part of our Build Your Own Burrito Bar story.
INGREDIENTS
- 1/4 cup smoked bacon such as Nueske’s brand, diced
- 3 tablespoons canola oil
- 1/2 cup finely chopped red bell pepper
- 1/2 cup finely chopped yellow bell pepper
- 1 tablespoon finely chopped jalapeño
- 1/4 cup finely chopped poblano pepper
- 2 teaspoons minced garlic
- 1/2 cup finely chopped red onion
- 1/2 cup finely chopped carrots
- 1/2 cup finely chopped celery
- 4 cups dried black beans rinsed and soaked in cold water overnight
- 1 bay leaf
- 1/2 tablespoon cumin seed, freshly toasted and ground
- 1/2 tablespoon coriander seed, freshly toasted and ground
- 2 1/2 quarts low-sodium chicken broth or vegetable broth (10 cups)
INSTRUCTIONS
- In a large heavy bottomed sauce pan over medium heat, sauté bacon in canola oil until it renders most of its fat. Add vegetables and sauté, stirring occasionally, until tender and slightly caramelized.
- Drain water from beans. Add beans, spices, and broth to the pan and bring to a boil. Lower the heat to a simmer and cook beans uncovered until completely tender (approximately 1 1/4 to 1 1/2 hours). Make sure beans are completely covered with liquid during cooking; you may need to add a little water.
- When beans are ready, strain and reserve cooking liquid. Return cooking liquid to the stove and simmer over medium heat until reduced by half. Stir beans back into the pot and season with salt and freshly ground black pepper.
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