Frijoles Negros Cubanos

Step by stepInstructions

1. Soak the beans overnight in plenty of water, then drain.
2. Put the beans in a large pot with 8 cups (2 L) of fresh water, bring to a boil, then reduce to a gentle simmer.
3. Cook for 1 hour, skimming any foam, until the beans are just tender.
4. Meanwhile, make the sofrito: warm the oil in a skillet and cook the onion, bell pepper and garlic until soft and golden, about 10 minutes.
5. Stir the cumin, oregano, sugar and a pinch of salt into the sofrito, and cook for a minute more.
6. Add the sofrito and bay leaves to the beans, and simmer, partially covered, for 45 minutes to 1 hour more, until the beans are creamy and the broth is thick.
7. Stir in the vinegar and simmer for 10 minutes more, then season with salt and pepper.
8. Serve over white rice with a drizzle of olive oil, or use as the base for moros y cristianos.