Recipes >> Frijoles Negros (Cuban Black Beans)

1 lb. bag black beans
1 med. onion, skin removed
1 green pepper, halved with seeds removed
Salt
1/3 to 1/2 c. olive oil
2 med. cloves garlic, thickly sliced

Rinse beans well in cold water. Combine beans, onion, green pepper and salt in a large pot (at least 4 quart), and fill 3/4 full with water. Cook over medium heat, when it reaches a steady boil. Reduce to low-medium heat. Stir and check at least hourly. Cook slowly, adding water as needed, approximately 6-8 hours. Beans should be tender, sauce slightly thickened. Remove onion and pepper.
Cook olive oil and garlic over medium heat until cloves are light brown. Remove closes; add oil to beans slowly. Simmer a short while before serving.

Beans may be kept approximately a week covered in refrigerator. Add water when reheating.

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