🇨🇺 Cuba recipe
Frijoles Negros
Cuban black beans are the cornerstone of the cuisine, appearing at virtually every meal in some form. Slow-cooked with a sofrito of onions, peppers, and garlic, and seasoned with cumin, oregano, and a splash of vinegar, these beans become a thick, velvety, deeply flavorful potage that is ladled over rice or served alongside it. The longer they cook and the more they are reheated, the better they taste.
Prep10 mins + overnight soak
Cook1 hr 30 mins
Serves6
Difficultyeasy
Ingredients
- 500g dried black beans, soaked overnight and drained
- 1 large green bell pepper, finely diced
- 1 large yellow onion, finely diced
- 8 cloves garlic, minced
- 2 tablespoons extra virgin olive oil
- 2 teaspoons ground cumin
- 1 teaspoon dried oregano
- 2 bay leaves
- 2 tablespoons white wine vinegar
- 1 tablespoon sugar
- 1.5 liters water
- Salt and freshly ground black pepper to taste
- Drizzle of extra virgin olive oil for serving
- Chopped raw white onion for garnish
Method
10 step-by-step instructions with timers and hands-free Cook Mode narration, in the OriginEats app.
- Portion scaling for any number of servings
- Auto-generated grocery list, grouped by aisle
- Add it to your weekly meal plan in one tap
Nutrition per serving
- Calories
- 230
- Protein
- 14 g
- Carbs
- 38 g
- Fat
- 2.5 g
