Black beans are my absolute favorite beans, not only because I think they taste so wonderful, but also because in my opinion and experience, they are the easiest ones to cook without ruining. In other words, they are forgiving, they give off this creamy texture that I just love and crave. When sour cream (crema) is added to them, they are even better. You can have them in soups, as a side dish or mashed up and re-fried, when they’re even better. If you’ve never had them before, now is the time to try.
I love these so much, I might secretly be accused of being Cuban instead of Puerto Rican only because black beans are much more prominent in Cuban food than in my ethnic Puerto Rican cuisine. I don’t care- they’re wonderful!
This is just one of the ways I make them. You can start from this recipe and shake things up with your own favorite additions. Let me know what you do with your frijoles negroes, without the lard.
Ingredients
· 1 Tb. olive oil
· 1 medium yellow onion, finely diced
· 1 can (15.5 oz) black beans or 2 cups fresh beans, soaked overnight and cooked until done, liquids reserved.
· 1 tsp. ground, dried epazote (Mexican herb similar to cilantro). Substitute fresh cilantro if you don’t have the epazote.
· sea salt and ground black pepper, to taste
· 1 Tb. sofrito
Directions
1. In a medium sauté pan, heat olive oil. Add onions and cook until translucent, about 3-4 minutes.
2. Add cooked beans and their liquid to the pan. Add epazote, salt and pepper. Stir in the sofrito. Bring to high heat, then reduce quickly to a simmer, preferably for 1-2 hours. Simmer or keep warm until ready to serve.
3. Serve over a bed of plain white rice or any dish you prefer.
Bismillah y Buen Provecho!
Great Resources on Halal Cheese, Dairy and Mexican foods:
Check out the links under the Halal Cheese & Dairy category listed on the front page of My Halal Kitchen.
On our Eating Out page there’s a whole bunch of information on how to be sure you’re not ordering pork when out for Mexican food.
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mmmmmmm I just made this yesterday!
Yvonne, i knew you would have this recipe/. By the way, i have found that the rice tastes better in those pans and skillets that you get in a special Puerto Rican store. Do you agree. Good recipe. Love you, by keep up the good work, love you. Norma
I love black beans too. They are so heart and filling. I want to try the epazote, I’ve never used it before.
Typo, i meant: so hearty.*