Frijoles Negros a la Latina

And here is Marta’s, as written by her daughter, Amy.
2 Tbsp. of olive oil
1 yellow onion, diced
1 bell pepper, diced
3 cloves of garlic, diced
1 large can of black beans (1 lb. 13 oz.)
1/4 cup of red wine (white works too, but red gives them a better
flavor)
1 bay leaf
1 tsp. of sugar (but I will sometimes add extra, because I like ‘em sweet!)
1/2 tsp. oregano
1 packet of Goya seasoning with azafran
salt and pepper to taste

1. In a medium-sized frying pan (or a pot – either will work), sauté the onion, bell pepper, and garlic until onions are soft and clear. (You know, your basic “sofrito.”)
2. Now add the beans and then all other ingredients.
3. Cook on high for about 2 minutes, stirring occasionally, or until the beans are the consistency you like best. In technical terms, you are “reducing” the beans – your goal is to boil-off some of the excess liquid.
4. Simmer for approximately 5 minutes, stirring occasionally.

Posted in: Recipe