Frijoles negros is one of the first things I learned how to cook in college in my twenties. My boyfriend at the time lived in upstate New York, where I’d often visit for my spring breaks or even had got to live one summer. This is where I experimented with cooking and learned to make most of what I make today. I remember talking to my mom over the phone on one of the spring break visits to ask her for the list of ingredients and method to making it. Happily, I took the bus to Wegman’s, only because it was a whopping -25 degrees F outside. I used whatever crappy pot my boyfriend and roommates had and got to work. It was not the most stellar first attempt but it was an attempt nevertheless.
After many years this is is the final perfected product. I have adapted this recipe after many years to accommodate my current use of the InstantPot for faster cooking.
Frijoles Negros
Ingredients
- 2 – 28 oz cans black beans
- 10 cups water
- 2 Tbsp extra virgin olive oil
- 1 large onion, diced
- 1 large green bell pepper, diced
- 5 cloves garlic, minced
- 4 tsp. salt
- 1/2 tsp. freshly cracked black pepper
- 1 tsp oregano
- 1 Tbsp white sugar
- 1 Tbsp Better Than Bouillon Roasted Chicken
- 2 tbsp. vinegar
- 1 cup white wine, I like to use Pinot Grigio
- 2 – 28 oz. can black beans
- 1 Bay leaf
- rice for serving if desired
Prepare
- First, using the saute function on your InstantPot, heat 2 tbsp extra virgin olive oil on medium heat.
- Next, add the onions and red pepper and saute for for about 5 minutes, or until soft. Add garlic, stir, and saute for 30 seconds.
- Then add the salt, pepper. oregano, sugar, Better than Bouillon, vinegar, dry white wine and cook for two minutes.
- Now add the beans with the liquid, the bay leaf. Stir everything until just combined, place the lid on the InstantPot and set the function to Bean/Chili for 35 minutes.
- Finally, manually release the pressure from the InstantPot and serve with rice if desired or enjoy as is. Enjoy!
