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Latin American
Black Beans

Photo by: Joseph De Leo
Comments: 0
 

Recipe

Frijoles Negros

Most people soak their beans before cooking them—my mother always got it together to soak hers the night before—but I don’t. It takes longer to cook them, but they are still delicious. If you want to soak your beans before cooking them, go ahead.

Yield: Makes about 4 cups

Ingredients

  • 1 pound black beans
  • 1 smoked ham hock
  • 2 bay leaves

Directions

1. Place the beans and ham hock in a medium saucepan and pour in enough water to cover them by 2 inches. Toss in the bay leaves and bring the water to a boil, then adjust the heat so the water is boiling gently. Cook the beans, skimming off any foam that rises to the top, until tender, about 2 hours. Keep an eye on the beans; they should always be covered by liquid. When the liquid meets the level of the beans, add ½ inch or so of cold water.

2. Toward the end of cooking, ease up on the liquid you add. The goal is to have the beans barely covered with liquid by the time they are tender.


© 2005 Daisy Martinez
 

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is back on 8 servings.

199kcal (10%)
44mg (2%)
35g
9g
1g (2%)
0g
0g (2%)
0g
0g
2mg (1%)
1g
13g
96mg
840mg
0mcg RAE (0%)
0mg (0%)
69mg (7%)
3mg (16%)
 

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