I regret to inform you that there are no short cuts or fast-track techniques to ease the process of making authentic and delicious Frijoles Negros Cubanos (Cuban Style Stewed Black Beans).  However, rest assured, once you taste the outcome of this recipe, you will never again want to buy the canned black beans found in your nearest supermarket because this recipe will knock your socks off!  The process is long and requires your attention, but the results are totally worth it!  This is one of the recipes readers ask for the most in Foodielady’s Facebook group.

As I have mentioned before, my in-laws are Cuban so learning to cook their staple dishes was a requirement if I wanted to aspire to have a happy marriage, Ja!  All kidding aside, throughout the past 14 years, I have learned about Cuban food specialties through cookbooks and also asked Emilio’s mother and other family members about tips to improve my recipes.  My husband says the best Frijoles Negros Cubanos, besides his mother’s, are made by Nené, his father’s first cousin.  As I like to say, she is a woman in her 40’s trapped in an octogenarian’s body.  I am amazed by her energy, her wit and sense of humor, her wisdom, independence, compassion and her fabulous fashion style.  She is a woman ahead of her time who still works everyday, exercises and has an active social life.  A wonderful mother, grandmother and wife who gives me great advice and is an example of facing adversity with grace and smarts.  I feel so blessed to have her in my life and hope to one day be as fun, positive and passionate as she is about work, family and life!

During the past few months, I have been trying to coordinate a “play date” with her in her kitchen to see with my own eyes how she makes her famous Frijoles Negros Cubanos.  We still have not been able to get together, but she has given me her tips over the phone.  Here is my version of Frijoles Negros Cubanos influenced  by Nené and other tips I have picked up along the way.  ¡Buen Provecho!

Frijoles Negros Cubanos (Cuban Black Beans)

Ingredients

1 pound dried black beans washed and picked

10 cups water

3 aji dulces (optional)

1 onion (yellow or white) coarsely chopped

1 cubanel pepper (called pimiento de cocinar in Puerto Rico and ají in Cuba), seeded and halved, or half a green bell pepper if you can’t find it

4 garlic cloves, peeled

4 tsp kosher salt (if you only have table salt, use less)

1/4 tsp ground black pepper

1/2 cup of extra virgin olive oil for sofrito plus  2 tbsp for the end

2 tbsp sugar

1/4  tsp orégano

2 bay leaves

2 tbsp dry white wine

2 tbsp cider vinegar

Procedure

1. In a large pot, place black beans with 10 cups of water and the seeded ají dulces ,if you have them.  Let soak overnight.

2.  Cook in that water, covered,  with the ají dulces over med-hi heat for 45 minutes.  Meanwhile, make sofrito (mix of vegetables and/or spices) in a food processor by placing onion, cubanel pepper and garlic cloves and process until all ingredients are blended.  In a large skillet, heat 1/2 cup of extra virgin olive oil and add sofrito mixture you just processed.  Sautée for about 7 minutes.

3.  Meanwhile, take one cup of black beans (including liquid) and place in a medium bowl.  Mash with fork or potato masher and add to skillet where sofrito is being sautéed.  Continue to sautée for about 5 more minutes stirring constantly. You will have a dark gray mixture.

4.  Add sofrito-mashed black bean mixture to the large pot where the remaining black beans are along with granulated sugar, orégano, salt, pepper and laurel leaves. Stir and cover.  Cook for 45 more minutes.

5.  Uncover and add dry white wine and vinegar.  Stir. Cover and cook for 45 more minutes in med-low heat.

6.  Check doneness.  If its too liquid for your taste, let cook uncovered for a few more minutes until it reaches the desired consistency.

7.  Pour 2 tablespoons of extra-virgin olive oil and stir before serving over Basic White Rice.

Variations: 1.   You can serve in a cup as Black Bean Soup with chopped red onions and parsley for garnish. 2.  Use leftovers to make Congrí.