These Cuban black beans (frijoles negros in Spanish) are deeply flavorful and easy to make—however take time to simmer. One commenter notes: “I bought the entire condo clear by the point the beans have been finished, so it was excellent!” They’ve the best concept. Begin your beans and allow them to do their factor whilst you do yours—they gained’t require a lot consideration.

Whereas many Cuban black bean recipes name for a ham hock, this one is vegetarian. Begin with dry beans (no, you’ll be able to’t substitute canned beans this time). Some bean devotees say soaking is obligatory, nevertheless it’s pointless right here. The longer cooking time offers the beans an opportunity to soak up most taste.

Whereas the beans simmer, you’ll be able to sauté the sofrito with onion, candy pepper, garlic, and oregano. This flavorsome quartet goes within the pot simply earlier than the beans are finished, nevertheless it additionally shops nicely, so be at liberty to make a giant batch and hold it portioned within the freezer as a soup starter. The completed beans style even higher the following day and also will freeze nicely, so double, triple, or quadruple the recipe for feeding crowds down the highway. Serve them as a aspect dish with ropa vieja, plantains, excellent white rice and mojo, or an eggy breakfast.