Frijoles negros (Cuban black beans)
Serves 4 as a side dish | prep 10 mins | total time
- 2 tbsp extra-virgin olive oil, plus extra for drizzling
- 1 large white onion, chopped
- 1 red pepper, deseeded and chopped
- 1 red or green chilli, deseeded and finely diced
- 2 garlic cloves, crushed
- 1 tsp dried oregano
- 2 tsp ground cumin
- 2 x 380g cartons black beans
- 1 bay leaf, preferably fresh
- 2 tbsp red wine vinegar
- 150ml chicken stock
- 2 spring onions, chopped (optional)
Cook the beans up to the end of step 2 up to a day ahead; reheat gently to serve.
- Heat the olive oil in a deep-sided frying pan or shallow casserole dish. Cook the onion, pepper and chilli on a low heat for 8-10 minutes until slightly softened, then add the garlic, dried oregano and cumin, and cook for a further minute, stirring.
- Add the beans (and their liquid), along with the bay leaf, vinegar and chicken stock. Bring to the boil, then reduce the heat to low and simmer gently, uncovered, for 15-20 minutes. Remove a large ladleful of the beans and liquid and mash or blend to a purée, then return to the pan to thicken it.
- Taste and season with salt and freshly ground black pepper. Discard the bay leaf, top with the spring onions and drizzle with a little extra olive oil just before serving.