Frijoles negros (black beans), is a dish that every Hispanic grows up eating. It is the perfect side for any recipe or just to eat on its own. And bonus tip – it is very high in protein; therefore, making it perfect for a vegan diet!
My wife who cooks about once a quarter is in charge of making the frijoles for our Noche Buena (Christmas eve) in New York. Surprisingly, they come out AMAZING! So we have decided that that is her specialty and the only dish she gets to cook every year.
The only issue is that she uses her aunt’ s recipe to make them, which don’t get me wrong they come out really good, but I love my mom’s frijoles negros. Every year it’s a constant battle of which frijoles negros recipe to make for Noche Buena. Obviously, she always wins. But with this recipe I have combined the best of both worlds all into one pot. Side note – when my wife makes the frijoles, I must step away from the kitchen because it’s painful watching her cook and she refuses to let me help. She also makes a huge mess which drives me crazy!
She starts in the instapot and then transfers everything to a different pot and finishes cooking it on the stove. Instead of just using the instapot on its own or just cooking it in a pressure cooker on the stove. Not sure why so many pots are needed but they still come out amazing! Don’t get me wrong, I am also known for making a mess in the kitchen, especially in our tiny New York apartment, but the regero (mess) she makes is to another level.
I hope you enjoy this combination of both recipes. Let me know what you think in the comments below!!
Equipment
- Pressure cooker
Ingredients
- 1/2 lb Black Beans
- 4 cups Water
- 1½ Green Peppers
- 1 Onion
- 3 cloves Garlic
- 3 Dried bay leaves
- 1 tsp Salt
- 2 tsp Garlic powder
- 1 tsp Oregano
- 1 tsp Cumin
- 1 tsp White vinegar
- Salt to taste
Instructions
- Place the beans in the pressure cooker and pour two cups of water into the pot. Let the beans soak for at least four hours.
- Once the beans have been there for four hours, add the remaining two cups of water. Chop a pepper and half an onion into quarters and add to the pot. Add the garlic powder, 1 tsp salt, and bay leaves. Close the pressure cooker and cook on high heat for 25 minutes, once the pot gains pressure.
- While the beans are cooking. Dice half an onion, half a pepper and three garlic cloves to make a sofrito. Place a tablespoon of olive oil in a pan and heat over medium-high heat. Once hot, add the diced onions, pepper, and garlic and cook for about 3-5 minutes, till soft. Remove from pan and set aside.
- After the beans are done cooking for 25 minutes, carefully release the pressure from the pressure cooker. Add the sofrito, cumin, oregano, and salt (to taste) to the beans and stir. Bring the beans a boil and reduce the heat to let the beans simmer for another 15-20 minutes. (If you like your beans watery you can let it simmer for about 10 minutes. The more it simmers the thicker it will come out).
- Finally turn off the heat and and the vinegar to the beans and stir. Serve over rice or on its own. Enjoy!
I love your recipe. I also add a tablespoon of virgin olive oil with the vinegar when it is finished. Buen apetito!!!