Friday, November 06, 2009

Frijoles Negros - Cuban Black Bean

Frijoles(Freeholes) Negros (Negross) (Cuban Black Beans)
Mr. Deepend's Family Recipe (Dad's Beans)

My mother in law was a great cook, she could make any potaje (bean dish) that you would want to eat for days. Before she passed my husband and his siblings learned how to make all of her signature Cuban dishes. These are called Abuela's Beans, my kids have renamed them Dad's Beans because he makes the dish just like is mother did, with lots of love, and memories of her. Whenever these are made in my house there is not a missing person, everyone no matter what is happening in their corner of the world, comes home for dinner. I let one of the kids know and it triggers a chain reaction they will call each other and annouce "Dad's making beans", this in my house can only mean one thing Cuban Black Beans.


1 med onion finely chopped
1 med green pepper finely chopped
3 cloves of garlic minced
½ cup of olive oil 1/4 for the boiling and 1/4 added in stock pot
3 bay leaves
½ tsp of salt
2 Tbsp of Complete Seasoning
½ Tbsp of Ground Cumin
1/3 cup of Vino Seco (Dry White or Golden Cooking Wine)
1 pkg (14oz) of Black Beans
½ tsp Garlic Powder
½ tsp of sugar
1 small can of Tomato Sauce
½ Tbsp of Tomato Paste
3 qt of water

Clean the beans in a strainer, taking out the broken beans any rocks etc.

Place clean beans and water into the crockpot, with ¼ cup of olive oil, the bay leaves and salt.

Turn on high for four-six hours until the beans are soft. This can be done in a pressure cooker also, but I don’t like them and don’t really use one. But if you have one and can use it the process is faster with the same results. After the beans are soft place them and all the water in a stock pot. Be careful not to get any water on your clothes it will stain them and getting it out is almost impossible (this tidbit might be great for any fiber dyers out there to try)

Chop the onion, green pepper and garlic and add to the pot. (we mince because the kids don't like chunks of "stuff" in their food.

Add the rest of the ingredients into the pot and give it all a good stir.
Put the heat on to med high and let is slow boil for about 55- 60 mins until the water has thickened. Serve over white rice with a nice pan fried pork chop and some fried plantains, now that is a typical Cuban meal from the homeland.


Delighted Hands said...

Hmmm, with the cooler temps, this looks like a great temptation-thanks for sharing the recipe, it looks delicious!

Leigh said...

These sound absolutely yummy. We are going to start experimenting with types of beans to grow but we know that black beans are a definite "for sure."

I was wondering. In reading my books on lacto-fermentation, I've run across recipes for cortido. The only other info it gives is that the recipe is Latin American Is there a Cuban version of this?

Life Looms Large said...

Yum!! What time is dinner? Did I miss it?



Sue - you need directions?? lol

Leigh - cortido is not a familar name for anything Cuban, I searched and it seems to be some form of 'kraut. I see that alot of people mistake cordito for cortadito which is 1 full shot of expresso with 1/2 shot of steamed milk (real eye opener in the morning) What I remember of any cabbage in my grandma's house was stuffed with a mixture of ground pork, ground beef, rice and spices, I never ate it as a kid because it smelled, so you know being a kid and all smelly was not good.

Leigh said...

Thanks for that! Yes, cortido is a Latin American sauerkraut. Your stuffed cabbage sounds very tasty though. That's one to try as soon as my cabbages are ready to harvest.

Rorra said...

I totally needed to see this! I grew up in Miami with food like this, but we moved away about 4 years ago and miss the food (and family) more than anything!


Hi Rorra thanks for stopping by the blog, yes this is certainly El Versaille kind of food. I'm glad I could tug your memories (makes you want to smell the computer screen) lol.