Frijoles Negros {Cuban Black Bean Soup}

There is nothing like the smell of my grandma’s kitchen while she’s in the middle of making Frijoles Negros {Cuban Black Bean Soup}. It is absolutely delicious!

Contrary to popular believe, making Frijoles Negros {Cuban Black Bean Soup} is easy peasy. On any given day, you could find my grandmother sitting at the dining room table early in the morning with a huge pot on her lap and a bunch of dried black beans spread over the table. She would open up the bags of dried black beans and carefully place them onto the table. One by one, she would check them and make sure there were no pebbles or small stones that made it through the factory and into the bag. You better believe she would always find at least one tiny rock per bag, which, of course, she tosses.

That woman is one smart cookie and, boy, does she have wisdom to share! I love to make me some lean and mean that means but without my grandma’s recipe they wouldn’t come out perfect otherwise. What I love about Frijoles Negros {Cuban Black Bean Soup} is that it is so versatile.

You can serve them in tacos are over a bed of rice or as a side to any meal or maybe even plane. It is amazing all that can be done if you make a small pot of black beans. What’s your favorite recipe that your grandmother used to make or still makes?

XO

Frijoles Negros {Cuban Black Bean Soup}

2016-06-03 14:21:53

Serves 12

There is nothing like the smell of my Nana's kitchen in the middle of making Frijoles Negros {Cuban Black Bean Soup}. It is absolutely delicious!

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Prep Time

5 min

Cook Time

55 min

Total Time

1 hr

Prep Time

5 min

Cook Time

55 min

Total Time

1 hr

Ingredients

1. 2 cups black beans
2. Water
3. 1 tsp cumin
4. 1 bay leaf
5. 2 tbsp olive oil
6. Sea salt, to taste

Sofrito

1. 1 onion, finely diced
2. 1 red pepper, finely chopped
3. 1 green pepper, finely chopped
4. 2 garlic cloves, minced
5. 1 tbsp olive oil

Instructions

1. Pick and sort through your dried black beans to assure there are no pebbles. Wash them and drain. Add to pressure cooker. Cover with water until approximately 2 inch above the beans. Cook for 25 minutes or until softened.
2. Finely dice and chop veggies. Mince garlic.
3. To make a quick sofrito, lightly grease pan with olive oil. Add veggies and garlic. Cook on medium heat until caramelized slightly. Remove from heat.
4. Uncover pressure cooker when the pressure has lowered. Add sofrito, cumin, bay leaf, olive oil and sea salt. Mix well. Cook uncovered on low pressure for 30 minutes. Stir.
5. Serve over a bed of white rice.

Notes

1. This can be served with other dishes or as a side, not just rice. Get creative!

By chefNia*

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