Cuban Black Beans recipe - How to Make Frijoles Negros

Black beans are probably one of the most common staples of Cuban cooking. They are an integral part of Moros y Cristianos, the classic black beans and rice dish prepared in just about any Cuban home. Prep Time: 10 minutes Cook Time: 3 hours 10 minutes Total Time: 3 hours 20 minutes

Ingredients:

1 pound dried black beans
4 cups of water
3 cloves of garlic, peeled and crushed
1 medium onion, peeled and chopped
¼ pound salt pork, chopped
1 pound smoked ham hocks, cut in 1 inch pieces
2 teaspoons paprika
3 teaspoons ground cumin
2 bay leaves
4 cups chicken stock
½ teaspoon chili powder
1 tablespoon vinegar
salt and pepper to taste

Instructions:

Place black beans and water in large stock pot. Cover and boil two minutes. Turn off heat and let stand covered for 1 hour.

Remove the lid and add the rest of the ingredients, except the vinegar, salt and pepper. There should be enough water to just cover the beans, so if necessary add a bit of water. Cover and simmer until the beans are tender, about 2 hours. Take out the hocks and remove the bones. Return the meat to the pot. Add the vinegar, salt and pepper. Simmer long enough to heat the vinegar.

Serve the beans by themselves, or use our Black Beans and Rice recipe.