I’ve tried a lot of recipes for black beans, and while they’re all tasty, it turns out that this one — prepared on a whim — is the most flavorful that I’ve come across.
It’s loosely based on the frijoles negros recipe from 3 Guys From Miami. Their cookbook is one of my few go-to sources of recipes. In their recipe, they recommend six ounces of dry Spanish wine. I firmly believe in the interoperability of alcohol in many recipes, so I decided to substitute the wine with beer.
No, I didn’t use any of my good German stuff. I used the cheap cans of Trader Joe’s beer that I bought for beer can chicken last summer. It added a flavor and depth that I’ve never gotten with any other method. Try it. Really.
- 1 pound black beans, soaked, rinsed and drained
- 1/2 large onion, chopped
- 1 red bell pepper, chopped
- Olive or grapeseed oil for sauteeing
- 1 Tbsp salt
- 1 can cheap beer (I used Trader Joe’s Simpler Times pilsner)
- 1 Tbsp epazote or oregano
- 1 tsp cumin
- 1 bay leaf
- 3 Tbsp white vinegar
- 4 cups water
- Salt and pepper to taste
In a heavy pot or dutch oven, saute onions and peppers until soft. Add your beans, epazote, cumin, bay leaf, vinegar and beer. Bring to a boil and simmer for 10 minutes.
Add water and return to a simmer. Ignore for about three hours.
Serve with white rice and the Cuban entree of your choosing.
Judging by the Tiny Kitchen Assistant’s smile, I would say that the dinner was a hit. The Husband immediately gathered the leftovers and stashed them away for Monday lunch, which constitutes a rave review.