← Back to Search Results
Latin American
Black Beans Recipe-3963

Photo by: Joseph De Leo
Comments: 0


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


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


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%)
1g (2%)
0g (2%)
2mg (1%)
0mcg RAE (0%)
0mg (0%)
69mg (7%)
3mg (16%)

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

sunday-suppers-at-lucques Sunday Suppers at Lucques
by Suzanne Goin
fruits-of-the-harvest-recipes-to-celebrate-kwanzaa-and-other-holidays Fruits of the Harvest: Reci...
by Eric V. Copage
the-gourmet-cookbook The Gourmet Cookbook
by Ruth Reichl
lucindas-authentic-jamaican-kitchen Lucinda's Authentic Jamaica...
by Lucinda Scala Quinn
in-the-kitchen-with-david In the Kitchen with David
by David Venable
flavor Flavor
by Rocco DiSpirito
mexican-everyday Mexican Everyday
by Rick Bayless
the-mozza-cookbook The Mozza Cookbook
by Nancy Silverton
a-bakers-odyssey A Baker's Odyssey
by Andrew Schloss
west-coast-cooking West Coast Cooking
by Greg Atkinson
american-vegan-kitchen American Vegan Kitchen
by Tamasin Noyes
american-masala American Masala
by Suvir Saran
cooking-with-too-hot-tamales Cooking with Too Hot Tamales
by Mary Sue Milliken, Susan Feniger

Thanks for signing up!

You'll receive an activation email in your inbox shortly. Don't forget to click that link and activate your new Cookstr.com account!

Already a member? Sign in here

Sign up for Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?