Frijoles Negro (Cuban Black Beans)

INGREDIENTS

Black Beans (Pressure Cooking)

• 1 lb (16 oz) Dried Black Beans
• 1 Spanish Onion - Roughly Chopped
• 1/2 Cubanelle or Bell Pepper - Roughly Chopped
• 5 Garlic Cloves
• 2 Bay Leaves
• 3 cups Water
• 2 teaspoons Kosher Salt

Black Beans (Stewing)

• 2 tablespoons Olive Oil
• 1 Spanish Onion - Minced
• 1/2 Cubanelle or Bell Pepper - Minced
• 1 lb (16 oz) Pressure Cooked Black Beans
• Liquid From Pressure Cooker
• 1 tablespoon Tomato Paste
• 1 1/2 teaspoon Kosher Salt
• 1/4 teaspoon Cumin
• 1/4 teaspoon Dominican Oregano
• 2 Bay Leaves
• 1 tablespoon Fresh Cilantro
• 2 tablespoons Vino Seco (Dry White Wine)
• 4 Crushed Garlic Cloves
• 1/2 teaspoon White Granulated or Golden Sugar

DIRECTIONS

Pressure Cooking

1. Rinse dried black beans and place into a pressure cooker along with roughly chopped Spanish onions, cubanelle or bell pepper, garlic, bay leaves, and salt. Pressure cook on HIGH for 30 minutes.
2. After 30 mins, release pressure and remove onions, peppers, bay leaves, and garlic. Set softened beans and liquid aside

Stewing

1. In a large Dutch oven over medium heat, add 2 tablespoons of olive oil. Saute minced Spanish onions and cubanelle or bell peppers with a pinch of kosher salt. Once veggies soften, add softened black beans and liquid from the pressure cooker. Then add tomato paste, cumin, orégano, cilantro, kosher salt, and bay leaves. Let simmer for 20 minutes
2. Once beans have thickened, taste for seasoning and add salt if needed. Remove the cilantro. Then add vino seco (dry white wine), sugar, and crushed garlic. Simmer for another 5 minutes and enjoy as a soup or with white rice and other Cuban favorites!