Abuelo Pelaezs Frijoles Negros (Black Beans) Recipe

Name: Abuelo Pelaezs Frijoles Negros (Black Beans)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound dried black beans, rinsed thoroughly; 1 tablespoon extra virgin olive oil; 1/2 large white onion, chopped; 1 green bell pepper, chopped; 4 to 5 garlic cloves, crushed; 1 bay leaf; 1/4 cup extra virgin olive oil; 1/2 large white onion, finely chopped; 1 green bell pepper, finely chopped; 3 garlic cloves, finely chopped; 1 bay leaf; 1/2 teaspoon cumin; 1/2 teaspoon oregano; 1 teaspoon black pepper, plus more to taste; 1 and 1/2 teaspoons salt, plus more to taste; 2 tablespoons sherry vinegar; 1/2 cup dry white wine; 1/4 cup green olives stuffed with pimentos, thinly sliced; 1 teaspoon sugar; Cooked white rice for serving (optional)

Servings: persons

1 pound dried black beans, rinsed thoroughly
1 tablespoon extra virgin olive oil
1/2 large white onion, chopped
1 green bell pepper, chopped
4 to 5 garlic cloves, crushed
1 bay leaf
1/4 cup extra virgin olive oil
1/2 large white onion, finely chopped
1 green bell pepper, finely chopped
3 garlic cloves, finely chopped
1 bay leaf
1/2 teaspoon cumin
1/2 teaspoon oregano
1 teaspoon black pepper, plus more to taste
1 and 1/2 teaspoons salt, plus more to taste
2 tablespoons sherry vinegar
1/2 cup dry white wine
1/4 cup green olives stuffed with pimentos, thinly sliced
1 teaspoon sugar
Cooked white rice for serving (optional)

1
In a large pot, soak beans overnight in 10 cups of water.
2
Add 1 tablespoon oil, the onion, bell pepper, garlic cloves and bay leaf to beans, and bring to a boil.
3
Lower heat to medium and simmer for 1 hour, checking regularly and skimming the foam that forms on top.
4
Meanwhile, make the sofrito.
5
Warm remaining 1/4 cup oil in a large skillet over medium heat.
6
Add the half onion, 1 bell pepper and 3 garlic cloves and saute for about 5 minutes until soft.
7
Add 1 bay leaf, cumin, oregano, black pepper and salt, and cook for 2 minutes more.
8
Add the sofrito to beans.
9
Stir in sherry vinegar, wine and olives, and bring to a boil.
10
Lower to a simmer and cook, covered, for about 1 to 1 1/2 hours, stirring frequently, until slightly thickened and cooked through.
11
Remove both bay leaves, and adjust salt and pepper to taste.
12
Remove from heat and add sugar.
13
Serve as soup or a side dish, or over white rice.

612

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 1 pound dried black beans, rinsed thoroughly, 1 tablespoon extra virgin olive oil, 1/2 large white onion, chopped, 1 green bell pepper, chopped, and more.

Yes, Abuelo Pelaezs Frijoles Negros (Black Beans) falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Abuelo Pelaezs Frijoles Negros (Black Beans)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions