How to Make Frijoles Negros (Black Beans)

black beans

🥗Healthier: lentils

💰Cheaper: pinto beans

Lentils are lower in calories and provide a similar texture.

jalapeño

🥗Healthier: serrano pepper

💰Cheaper: bell pepper

Serrano peppers add heat while bell peppers provide sweetness without spice.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is a cost-effective alternative for sautéing.

vegetable broth

🥗Healthier: homemade broth

💰Cheaper: water

Water can substitute for broth if seasoning is adjusted.

Put the dry black beans in a medium-sized pot and rinse them with water three times, draining the water each time.

Fill the pot halfway with about 5 cups of water and set the beans aside to soak for at least 2 hours or overnight.

Finely chop the onion and green pepper in a food processor.

Once the beans are finished soaking, add garlic powder, salt, cumin, green pepper, and onion to the pot and stir with a large spoon.

Place the pot on the stove, cover, and bring to a boil on high heat.

Once boiling, stir the beans, then lower the heat to medium-high and let the beans boil for 5 minutes with the lid slightly uncovered.

After 5 minutes, stir the beans again, lower the heat to medium-low, and cook for about 40 minutes or until the beans are soft, stirring occasionally.

After 40 minutes, the liquid should have reduced. Add in 2 cups of water, stir, and continue to cook for 20 minutes.

Stir the beans and use the back of the spoon to squash some of the beans against the side of the pot to achieve a thick and pulpy appearance, squashing about a cup worth or more of the beans.

Reduce the heat to low, cover the pot, and let cook for 15 minutes.

Once finished, the beans should have a thick consistency and be very flavorful.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary