| Level: | Easy |
| Total: | 14 hr 40 min |
| Prep: | 25 min |
| Inactive: | 12 hr |
| Cook: | 2 hr 15 min |
| Yield: | 20 servings |
| Level: | Easy |
| Total: | 14 hr 40 min |
| Prep: | 25 min |
| Inactive: | 12 hr |
| Cook: | 2 hr 15 min |
| Yield: | 20 servings |
Ingredients
- 2 pounds black beans
- 20 cups water
- 1 cup plus 4 tablespoons olive oil, divided
- 1 large onion, chopped
- 8 garlic cloves, mashed or chopped
- 1 green bell pepper, chopped
- 8 teaspoons salt
- 1 teaspoon pepper, optional
- 1 teaspoon dried oregano
- 2 bay leaves
- 4 tablespoons sugar
- 1 cup dry red wine
- 4 tablespoons vinegar
Instructions
- Wash the beans and soak overnight in the water. When the beans swell, cook in the same water until soft, about 45 minutes. Heat 1 cup oil in a frying pan, add onions, garlic and green peppers. Add 1 cup of the beans to the pan and mash. Add this to the beans together with the salt, pepper, if using, oregano, bay leaves and sugar. Allow to boil for a 1 hour then add the wine and vinegar allowing to cook uncovered for a while. Add the 4 remaining tablespoons olive oil just before serving.
Nutrition Facts
| Serving Size | 1 of 20 servings |
| Calories | 301 |
| Total Fat | 14 g |
| Saturated Fat | 2 g |
| Carbohydrates | 33 g |
| Dietary Fiber | 7 g |
| Sugar | 4 g |
| Protein | 10 g |
| Cholesterol | 0 mg |
| Sodium | 762 mg |
| Serving Size | 1 of 20 servings |
| Calories | 301 |
| Total Fat | 14 g |
| Saturated Fat | 2 g |
| Carbohydrates | 33 g |
| Dietary Fiber | 7 g |
| Sugar | 4 g |
| Protein | 10 g |
| Cholesterol | 0 mg |
| Sodium | 762 mg |
Reviews
Delicioso!! I just made this frijoles for my taco bowl and they were perfect, gracias.
what type of vinegar????
I reviewed this earlier than accidentally deleted my review. Anyway, these were very good. I initially said I’d reduce the salt and sugar as I always try to cut my salt and seldom, if ever, use sugar in my non desert recipes. I like the fact that the recipe was for a large batch. I tend to cook large portions then freeze a good bit for later. I’m a bachelor and this works well for my style of living. Anyway, I made these, ate it for a couple of nights, then froze the rest, some straight up, some mixed with rice. After being frozen and reheated, it still rates a five stars from me. On further consideration, I’ll remake this again just like the recipe calls for, salt, sugar and all. It was just too darned good to change. Thank you original poster.
Good recipe except I decreased the amounts of salt & sugar. Serve it with platanos maduros (sweet ripe plantain slices & plain white rice. My touch to these beans…I eat the maduros with some sour cream & also dollop sour cream on top of the beans…umm.
I agree with dangerwheeler. After making them today, I’m thinking half a cup of dry wine would not overwhelm the beans.
The closest yet to frijoles we enjoyed in Cuba.
Very good. A little sweet for my taste, so I’ll be tweaking the wine/sugar content next time.
I never liked beans as a kids. Now that I found this recipe, my family loves black beans. The wine adds a great flavor to the beans. we make these beans and serve them with roast pork and ropa vieja.
The beans were very flavorful, but perhaps a tad too sweet and salty. It was one of the best black bean recipes I’ve made before, and I will definitely be making this recipe again, perhaps with a few tweaks to the seasoning.
these are totally delicious. i serve the rice, covered with beans and juice, in individual bowls. chopped onions at the table, along with vinegar and oil for each person’s taste, finish it off. thanks bobby!