Frijoles negros – Cuban black beans
Wholesome, delicious and nourishing, this is frijoles negros – Cuban black beans that are perfect with rice and fresh chillies.
  1. Soak the beans in a large pot with the 2.5 litres of water overnight. Keep the beans in the water and bring to the boil, allowing it to simmer gently for 45 minutes.
  2. Meanwhile, heat a skillet over medium. Add the 120 ml oil. Yes, it does sound like a lot, but just go with it – olive oil is good for you. Cook the onion and capsicum in the oil for 5 minutes, stirring frequently. Toss in the garlic and cook for 5 minutes more, then stir through the paprika for 1 minute. Turn off the heat.
  3. Take 1 cup of the cooked beans and mash it through the sautéed onion and capsicum. Add this to the pot with the rest of the beans, along with the bay leaf, oregano, salt and pepper. Give it a good stir, lay a lid on top – leaving a small gap for it to breathe.
  4. Simmer for 1 hour, and stir occasionally.
  5. Add the vinegar and wine and simmer it for 1 more hour, stirring occasionally to prevent it sticking.
  6. Serve with rice.
Recipe Notes

I’ve served mine with coriander leaves and green chilli that has been cut and seared in a pan. This may not be traditional, but it does add a lovely freshness with a slight bite.