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"Always remember: If you're alone in the kitchen and you drop the lamb, you can always just pick it up. Who's going to know?"--Julia Child

Ada Balmaseda's Famous Frijoles Negros Recipe

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This recipe for Ada Balmaseda's Famous Frijoles Negros is from Communications Bureau Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
For the beans:
1 pound black beans
1/2 green pepper
1 bay leaf
salt to taste
1 cup dry sherry or good vino seco

For the Sofrito*:
Good quality olive oil, about 3 tablespoons
1 head of garlic, mashed
1 small jar of pimientos
A dash of black pepper
1/2 cup tomato puree
Directions:
Directions:
Rinse the black beans very well. (Three or four times.)
In a pressure cooker, cover with water until the water level is four fingers above the beans.
Soak overnight.

The next day, bring the beans to a boil in the same water with the green pepper, bay leaf and salt. Cook with the pressure on for about 15 minutes to soften the beans.

Allow the pot to cool a bit before opening. With a wooden spoon, add the sofrito* and the dry sherry. Give it a good stir and reduce heat to a simmer for 1 hour, or until the beans nicely thicken.

*To make the sofrito:
Lightly heat the olive oil in a saute pan. Toss in the garlic, pimientos, and black pepper and stir for a minute until aromatic. Pour in the tomato puree and stir the mixture with a wooden spoon.
Personal Notes:
Personal Notes:
These beans are delicious, but as China always said, "They're even better the next day."
Buen provecho!

 

 

 

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