These Cuban black beans (frijoles negros in Spanish) are deeply flavorful and simple to make—but take time to simmer. One commenter notes: “I got the whole apartment clean by the time the beans were done, so it was perfect!” They have the right idea. Start your beans and let them do their thing while you do yours—they won’t require much attention.
While many Cuban black bean recipes call for a ham hock, this one is vegetarian. Start with dry beans (no, you can’t substitute canned beans this time). Some bean devotees say soaking is mandatory, but it’s unnecessary here. The longer cooking time gives the beans a chance to absorb maximum flavor.
While the beans simmer, you can sauté the sofrito with onion, sweet pepper, garlic, and oregano. This flavorsome quartet goes in the pot just before the beans are done, but it also stores well, so feel free to make a big batch and keep it portioned in the freezer as a soup starter. The finished beans taste even better the next day and will also freeze well, so double, triple, or quadruple the recipe for feeding crowds down the road. Serve them as a side dish with ropa vieja, plantains, perfect white rice and mojo, or an eggy breakfast.
