Frijoles Negros (Black Beans)

Instructions

1. 1Rinse the about 450 g dried black beans under cool running water. Pick out any small stones or debris you see. Place the cleaned beans in a large bowl and cover them with water. Let the beans soak for at least 4 hours, or preferably overnight. Drain the soaked beans completely before proceeding.
2. 2Heat the 2 tbsp olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat (about 175°C / 175°C). Add the 1 medium onion, chopped, and the 1 medium green bell pepper, chopped. Cook, stirring occasionally, until the vegetables are softened, about 5 minutes.
3. 3Add the 4 cloves garlic, minced, the 1 tsp cumin, and the 1 tsp oregano to the pot. Cook, stirring constantly, until fragrant, about 1 minute.
4. 4Add the drained black beans, the 1 bay leaf, and the 6 cups vegetable broth to the pot. Increase the heat to high and bring the mixture to a rolling boil. Once boiling, reduce the heat to low, cover the pot tightly, and let it simmer gently for 1 to 1.5 hours, or until the beans are tender when pierced with a fork. Stir occasionally to prevent sticking.
5. 5Once the beans are tender, remove and discard the 1 bay leaf from the pot.
6. 6Stir in the 1 tsp salt, the 1/2 tsp black pepper, and the 1 tbsp white vinegar. Taste the beans and add more salt, pepper, or vinegar if desired. Continue to simmer for another 5 minutes to allow the flavors to meld.
7. 7Serve the Frijoles Negros hot. This dish is a classic accompaniment to rice and plantains.

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