Frijoles Negros (Black Beans)
Frijoles Negros (Black Beans)
Ingredients
For the Black Beans
- 1 pound dried black beans
- 8 cups water, plus more for soaking and rinsing
- 4 garlic, cloves, peeled
- 1/2 cup yellow onion, diced
- 1/2 cup green bell pepper, diced
- 1/2 cup red bell pepper, diced
- 1 teaspoon salt, or to taste
- 1 tablespoon lard
- 1 tablespoon chicken consommé powder
For Serving
- 2 cups cooked rice
- 1/2 cup queso fresco, crumbled, or cotija cheese
- 1/4 cup fresh cilantro, chopped
Instructions
- 1
Pour the dried black beans into a large bowl. Add water to cover the beans and wash them thoroughly by hand, picking out any small stones or debris. Drain the beans using a colander and rinse under cold running water.
⏱️ 5 min
- 2
Return the rinsed beans to the large bowl. Add enough fresh water to cover the beans by at least 2 inches. Let the beans soak for a minimum of 2 hours, or preferably overnight, until they have softened and expanded.
⏱️ 120 min
- 3
After soaking, transfer the beans and their soaking water into a large heavy-bottomed pot or Dutch oven. Add the 4 peeled garlic cloves, diced yellow onion, diced green bell pepper, and diced red bell pepper to the pot.
⏱️ 5 min
- 4
Place the pot on the stove over medium-high heat. Bring the mixture to a rolling boil, stirring occasionally with a wooden spoon.
⏱️ 15 min
- 5
Once the beans have come to a boil, reduce the heat to low, cover the pot, and simmer for 1 1/2 to 2 hours, or until the beans are tender. Check periodically and add more water if needed to keep the beans submerged.
⏱️ 90 min
- 6
After the beans are tender, stir in the salt, lard, and chicken consommé powder. Continue to simmer for another 10-15 minutes, allowing the flavors to meld and the lard to fully incorporate.
⏱️ 15 min
- 7
To serve, spoon a portion of the cooked black beans over a bed of cooked rice on a plate. Top with crumbled queso fresco or cotija cheese and garnish with chopped fresh cilantro.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Frijoles Negros (Black Beans)
For the Black Beans
- 1 pound dried black beans
- 8 cups water, plus more for soaking and rinsing
- 4 garlic, cloves, peeled
- 1/2 cup yellow onion, diced
- 1/2 cup green bell pepper, diced
- 1/2 cup red bell pepper, diced
- 1 teaspoon salt, or to taste
- 1 tablespoon lard
- 1 tablespoon chicken consommé powder
For Serving
- 2 cups cooked rice
- 1/2 cup queso fresco, crumbled, or cotija cheese
- 1/4 cup fresh cilantro, chopped
Instructions
- 1
Pour the dried black beans into a large bowl. Add water to cover the beans and wash them thoroughly by hand, picking out any small stones or debris. Drain the beans using a colander and rinse under cold running water.
⏱️ 5 min - 2
Return the rinsed beans to the large bowl. Add enough fresh water to cover the beans by at least 2 inches. Let the beans soak for a minimum of 2 hours, or preferably overnight, until they have softened and expanded.
⏱️ 120 min - 3
After soaking, transfer the beans and their soaking water into a large heavy-bottomed pot or Dutch oven. Add the 4 peeled garlic cloves, diced yellow onion, diced green bell pepper, and diced red bell pepper to the pot.
⏱️ 5 min - 4
Place the pot on the stove over medium-high heat. Bring the mixture to a rolling boil, stirring occasionally with a wooden spoon.
⏱️ 15 min - 5
Once the beans have come to a boil, reduce the heat to low, cover the pot, and simmer for 1 1/2 to 2 hours, or until the beans are tender. Check periodically and add more water if needed to keep the beans submerged.
⏱️ 90 min - 6
After the beans are tender, stir in the salt, lard, and chicken consommé powder. Continue to simmer for another 10-15 minutes, allowing the flavors to meld and the lard to fully incorporate.
⏱️ 15 min - 7
To serve, spoon a portion of the cooked black beans over a bed of cooked rice on a plate. Top with crumbled queso fresco or cotija cheese and garnish with chopped fresh cilantro.
⏱️ 5 min