Frijoles Negros (Black Beans)

Serves 10 as a side dish


  • 1 lb dried black beans
  • 8 cups water
  • 1 large onion, peeled & chopped
  • 1 large green pepper, cored, seeded & chopped
  • 6 cloves garlic, peeled
  • 2 tsp salt
  • 1 tsp black pepper
  • 1 tsp ground cumin
  • 1 tsp dried oregano
  • 2 bay leaves
  • 2 tbsp olive oil

Optional Garnishes

  • red onion, finely chopped
  • fresh parsley, chopped


  1. Place beans in a colander and rinse thoroughly under cold water, removing any small stones or bits of soil that may have eluded the packer
  2. Transfer beans to a large pot, cover with water and soak for 8 hours or overnight
  3. When ready to cook, add a little more water if needed to cover.  Do not rinse or drain the soaking liquid
  4. Add remaining ingredients, cover the pot and bring to a boil on top of the stove. Then lower the heat and simmer until the beans are tender, about 1 hour
  5. Mash garlic cloves and some of the beans against the sides of the pot to thicken the liquid
  6. Remove cover and continue cooking slowly until the liquid is reduced and has the consistency of gravy. Stir frequently to prevent beans from sticking and scorching
  7. Before serving remove bay leaves, adjust seasonings and add a little more olive oil if desired
  8. Transfer to serving bowl and garnish with a bit of finely chopped red onion and chopped fresh parsley (optional)


  • No time to soak the beans overnight?  No problem.  Just bring the beans and water to a boil, cook for 2 minutes, remove from heat and let stand for 1 hour.  Then resume the recipe above at step 4