Recipes and photos are AI created and editorially reviewed. Nutrition figures are estimates.
Frijoles negros simmered with a sofrito of onion, green pepper and garlic, spiced with cumin, oregano and bay and sharpened with vinegar.
Side dish. Good with mojo pork, roast chicken or grilled steak. Find a main
Equipment: Medium saucepan
Measures and names
Ingredients
- 1 tbsp olive oil
- 1/2 onion, finely chopped
- 1 green pepper, finely chopped
- 3 garlic cloves, crushed
- 1 tsp ground cumin
- 1 tsp dried oregano
- 1 bay leaf
- 400 g tin black beans, not drained
- 150 ml water
- 1 tbsp red wine vinegar
- Salt and black pepper
Method
- Heat the oil in a saucepan over a medium heat. Add the onion and green pepper and cook for 8 minutes until soft, then add the garlic, cumin and oregano and cook for 1 minute.
- Tip in the beans with their liquid, the water and the bay leaf. Bring to a simmer and cook gently for 15 minutes, stirring occasionally.
- Mash a few spoonfuls of beans against the side of the pan to thicken the sauce, then stir in the vinegar and cook for 2 minutes more.
- Remove the bay leaf, season with salt and pepper and serve.
Swaps and tips
Traditional recipes add sugar; a splash of vinegar at the end gives the depth without it. The beans keep for 4 days in the fridge and taste even better reheated.
Easy variations
- Add a pinch of smoked paprika
- Stir in chopped coriander at the end
- Add a diced red pepper to the sofrito
- Finish with a squeeze of lime instead of vinegar
Nutrition estimated, per serving
| Protein | Carbs | Fibre | Fat | Calories |
|---|---|---|---|---|
| 5 g | 10 g | 5 g | 4 g | 105 kcal |
Values are estimates based on typical UK food composition data and will vary with brands and portion sizes.
Recipes are AI created and editorially reviewed; kitchen testing is ongoing. Made this recipe? .
Recipe from healthshelf.org
