If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! – Mike H. The question that immediately comes to mind, usually accompanied by some form of mild panic, is - “What the heck should I bring?” Let this recipe be the answer to that age old question! I’ve had some great frijoles negros in Cuban restaurants and this recipe is just as good. At least I think so! It isn’t spicy, as my typical recipes, but it isn’t meant to be. The focus here is on flavor and I think you’re going to love them. Though, of course, you are free to spice them up as much as you’d like. I know you want to, my crazy chilihead friends! Simmer the black beans. Add 8 cups water or stock and bring to a quick boil. Reduce the heat and simmer for about 1 hour, until the beans are nice and tender. I prefer using STOCK for this recipe, particularly vegetable stock. I like to save old vegetable shavings, herb stems, even Parmesan cheese rinds in the freezer for stock making. Foods come out so much more flavorful this way, though if you’re unable to obtain stock, water will be fine. Cook the veggies. Next, cook down the onion, bell pepper and garlic, then scoop them into the bean pot. Stir in the seasonings, red wine and sugar, then cook another half hour to allow the flavors to develop. Finish the black beans. When the beans are ready, garnish with a bit of fresh herbs, drizzled olive oil and serve. It travels really well, so bring it along to the party! I usually serve this as a side dish, you can easily serve this over rice as your main dish. Boom! Done! Your Cuban black beans, aka Frijoles Negros, are ready to serve. I hope you enjoy them. They are great served over white rice. To reheat, feel free to microwave the beans in 30 second intervals until warmed all the way through.
