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This recipe for frijoles negros calls for grinding dried whole oregano and cumin seeds. If you prefer, you can substitute 2 teaspoons each of ground oregano and cumin.

Neida Gonzalez, Miami, Florida
Recipe by Southern Living December 2005

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Recipe Summary

prep:
15 mins
soak:
8 hrs
cook:
2 hrs 40 mins
stand:
5 mins
total:
11 hrs
Yield:
Makes 12 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Rinse and sort beans according to package directions. Place beans in a large Dutch oven; cover with cold water, and let soak at least 8 hours. Drain beans, and return to Dutch oven. Add 14 cups water, bay leaf, and garlic; bring to a boil over medium-high heat. Cover, reduce heat to medium-low, and simmer, stirring occasionally, 2 hours or until beans are tender.

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  • Process oregano, cumin seeds, and salt in an electric spice grinder until ground and blended.

  • Sauté chiles in 2 tablespoons hot oil over medium-high heat in a large skillet 5 minutes; add onions, and sauté 5 minutes or until tender. Stir onion mixture and oregano mixture into beans in Dutch oven, and simmer, stirring occasionally, 30 minutes.

  • Remove and discard bay leaf. Cover and let stand 5 minutes. (For a thicker consistency, remove 1 cup bean mixture, and mash with a fork; return to pan.) Serve over rice, drizzling with oil and vinegar.

  • *1 large green bell pepper may be substituted.

  • Note: If you don't have an electric spice grinder, use a mortar and pestle, or place spices in a zip-top plastic freezer bag, seal, and pound with the flat side of a meat mallet.

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