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Cuban Black Beans ( Frijoles Negros) Recipe

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This recipe for Cuban Black Beans ( Frijoles Negros), by , is from The Munoz Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Lilia Munoz

Category:
Category:

Ingredients:  
Ingredients:  
1 lb dried black beans (or one can of black beans)
4 cups of water
2 tbs.of vegetable oil or olive oil
1/3 of a large green bell pepper chopped or one Italian frying pepper
3 cloves of garlic, peeled and crushed
1 medium onion, peeled and chopped
3-4 sprigs of cilantro
6-8 spanish olives, chopped
2 packets of Sazon Goya
4 cups chicken stock
1 tbs. vinegar
salt and pepper to taste

Directions:
Directions:
If using dry beans , place beans and water in large stock pot. soak overnight. Drain beans and hold. In stock pot add oil, onions, garlic and green peppers and sautee. Add the beans and the remaining of the ingredients, except the vinegar, salt and pepper. Cover and simmer until the beans are tender, about 2 hours, or if using pressure cooker about 20 minutes.
If using canned bean, skip the soaking process, combine oil, garlic, onion and peppers and sautee. Add the canned beans and the remaining ingredients, except the vinegar, salt and pepper. Cover and simmer for about 40 minutes, or until the beans have soften and the soup has thickened. Add vinegar, salt and pepper, continue to cook for about 2 minutes. Serve over white rice.

Number Of Servings:
Number Of Servings:
4-6
Personal Notes:
Personal Notes:
The green pepper is the secret ingredient in black beans. If you don't have peppers don't make the beans.

 

 

 

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