Frijoles Negros (Cuban Black Beans)

Ingredients

• 1 lb Dried Black Beans
• 8 cups Water
• 2 tbsp Olive Oil
• 1 medium Onion
• 1/2 medium Green Bell Pepper
• 4 cloves Garlic
• 1 leaf Bay Leaf
• 1 tsp Cumin
• 1 tsp Oregano
• 1 tsp Salt
• 1/2 tsp Black Pepper

Instructions

1. 1Measure 1 lb dried black beans into a colander. Rinse the beans under cool running water. Place the rinsed beans in a large bowl and cover them with 8 cups of water. Let the beans soak for at least 4 hours, or preferably overnight.
2. 2Drain and rinse the soaked beans. Select a large, heavy-bottomed pot or Dutch oven. Add the 2 tbsp olive oil to the pot and heat it over medium heat (350°F / 175°C) until it shimmers.
3. 3Add the chopped 1 medium onion and 1/2 medium green bell pepper to the pot. Sauté, stirring occasionally, for 5-7 minutes, or until the vegetables are softened and the onion is translucent.
4. 4Add the 4 cloves of minced garlic to the pot. Cook, stirring constantly, for 1 minute until fragrant. Be careful not to let the garlic burn.
5. 5Stir in the drained black beans, 8 cups of water, 1 leaf bay leaf, 1 tsp cumin, 1 tsp oregano, 1 tsp salt, and 1/2 tsp black pepper. Stir everything together to combine.
6. 6Increase the heat to high and bring the mixture to a rolling boil. Once boiling, immediately reduce the heat to low, cover the pot tightly, and let the beans simmer gently for 2 to 2.5 hours. Stir occasionally to prevent sticking. The beans are ready when they are tender and creamy. You can test for tenderness by tasting a few beans.
7. 7Before serving, carefully locate and remove the 1 leaf bay leaf from the pot. Serve the Frijoles Negros hot.

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