Cuban Frijoles Negros – Vegan
A quick(er) version of traditional Cuban black bean stew (frijoles negros) using canned black beans instead of dried beans.
Servings Prep Time
6servings 15minutes
Cook Time
1.5hours
Servings Prep Time
6servings 15minutes
Cook Time
1.5hours
Instructions
  1. Add contents of all three cans of beans and 1 1/2 cans worth of water to a large stock pot (>6 qt) on high heat.
  2. Add herbs and spices and the freshly squeezed juice of half of a lemon. Cook on high heat without a cover for 25-30 minutes; stirring occasionally (every 5 minutes or so) with a wooden spoon.
  3. After about 30 minutes of cooking the beans, in a separate pan/skillet, start the sofrito by add olive oil to pan and bring to medium heat. Add garlic, onions and bell peppers and cook for 5-7 minutes or until onions begin to turn translucent. Make sure that you continue to stir the beans as you cook the sofrito, scraping the sides and bottom frequently.
  4. Add the sofrito to the beans, then add the sour orange juice and stir. The beans should be thickening at this point but still fluid. If they are too dry, add a little water.
  5. Reduce beans to low heat and cook for an additional 20 minutes covered; stirring and scraping the sides and bottom frequently with a wooden spoon.
  6. Once the beans have achieved a thick, gravy like consistency remove from heat and serve. Traditionally this dish is served over white rice with sweet plantains (platanos maduros).
Recipe Notes

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