morsels45

morsels45 said

Frijoles negros

Black beans cooked down slow with cumin and a bay leaf.

Frijoles negros
Photo: Marc Averette, Public domain, via Wikimedia Commons. A photo of the dish, not of these exact recipes.

That was somebody else’s answer. Yours takes about twenty seconds: a handful of either-ors, then one dish.

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How to make frijoles negros

2 genuinely different takes — a classic, and a faster or lighter route. The same ones the app hands you once you have decided.

From dried, slowly

120 minutes · serves 6 · Easy

What you need

  • 400g dried black beans, soaked overnight
  • 1 onion, halved
  • 1 green pepper
  • 4 garlic cloves
  • 2 bay leaves
  • 1 tbsp cumin
  • 2 tbsp olive oil
  • 1 tbsp vinegar

What you do

  1. 1Simmer the beans with the halved onion, pepper and bay in plenty of unsalted water. Salt now makes them tough — it goes in at the end.
  2. 2An hour and a half, topping up the water, until they are properly soft.
  3. 3Fish out the onion and pepper. Fry the garlic and cumin in the oil and stir it in.
  4. 4Salt, then the vinegar, which is what stops it tasting flat. Mash a ladleful against the side to thicken.

From tins

20 minutes · serves 3 · Very easy

What you need

  • 2 tins black beans
  • 1 onion
  • 3 garlic cloves
  • 1 tsp cumin
  • Bay leaf
  • Vinegar
  • Oil

What you do

  1. 1Soften the onion, add garlic and cumin.
  2. 2Beans with their liquid and the bay, simmered 15 minutes, mashing some.
  3. 3Salt and a splash of vinegar at the end.