Frijoles Negros (Cuban Black Beans) have always been a staple in my family. Nutritious and delicious! Make a pot for dinner on Sunday and eat them with a variety of meals during the week or freeze them for a future meal.
Ingredients
14 oz package of Goya Black Beans, rinsed
4 cups Water
2 tbs Olive Oil
2 cups Chicken Broth
2 tbs White Wine Vinegar or Cider Vinegar
¼ cup Vino Seco
½ Roasted Red Pepper, sliced thin
½ cup Yellow Onion, coarsely chopped
¼ cup Green Pepper, coarsely chopped
4 – 6 cloves Garlic, minced
10 - 15 Pimento-stuffed Olives
½ tsp Cumin, ground
1 tsp Oregano, dried
1 tsp Basil, dried
1 tbs Cilantro, fresh & chopped
½ tsp Adobo Seasoning
2 Bay Leaves
2 tbs Tomato Paste
2 tbs Sugar
Salt & Pepper, to taste
Instructions
Soak the beans
Rinse and sort beans making sure there are no small stones in your batch.
In a large saucepan, soak beans overnight in 4 cups of water. DO NOT DRAIN.