Black Beans

Name: Black Beans (Frijoles Negros)
Cuisine: Mexican
Ingredients: 1 pound (455 g) dried black beans, picked over, rinsed, soaked overnight, and drained; 1 green bell pepper, stemmed, seeded, and diced; 6 garlic cloves, minced; 2 bay leaves; 1 teaspoon salt; ⅛ teaspoon baking soda; 1 strip bacon, chopped (optional); 2 tablespoons olive oil; 1 onion, finely chopped; 1½ teaspoons ground cumin; 1 teaspoon dried oregano; ½ cup (20 g) cilantro, finely chopped; Fresh lime juice

Frijoles Negros

Preparation info

Serves
12

Difficulty
Easy

Appears in

Healthy Easy Mexican

By Velda de la Garza

Published 2021

About

Beans are rich in iron, protein, potassium, and fiber. I love cooking these beans and serving them over a bowl of warm Arroz con Comino. Adding the cilantro and lime juice to the finished beans makes them even more flavorful.

Ingredients

1 pound (455 g) dried black beans, picked over, rinsed, soaked overnight, and drained
1 green bell pepper, s

Americas
Mexico
Side dish
Vegan
Gluten-free
Central America

Method

Place the beans in a Dutch oven or large pot, then add water to cover them by 2 inches (5 cm). Add half of the pepper, two of the garlic cloves, the bay leaves, salt, baking soda, and bacon, if using.
Bring to a boil, then reduce the heat and allow the beans to simmer, partially covered, for 1½ to 2 hours, until tender. Remove from the heat and discard the bay