|
Frijoles Negros
By Pig on a Spit - Apr 28, 2008 |
 
|
Frijoles negros means "black beans" in Spanish and is a nutritious dish made with black beans, prepared in Cuba, Mexico, and several other nations in Latin America.
The black bean, a legume of the species Phaseolus vulgaris, are usually purchased in either canned or dried form.
The dish is typically seasoned with salt, ham hocks, onions and garlic, tomatoes, powdered cumin seeds, oregano, chili peppers, vinegar, and sometimes other ingredients.
Ingredients:
1/2 pound Salt pork
1 large Onion chopped
2 Cloves garlic minced or pressed
2 1/2 cups Dried black beans about 1 pound
1 teaspoon Crumbled dry epazote leaves
5 cups Water
4 cups Beef or chicken broth
Salt.
Cooking Method:
Cook pork over medium high heat in a 4 or 5 qt. pan until fat begins to melt.
Add onion and garlic and cook, stirring often, until onion is soft (about 5 min.).
Sort beans and discard debris; rinse well.
Add beans and epazote to pan and pour in broth and water.
Raise heat to high and bring to boil. Reduce heat, cover and simmer for 2 to 2 1/2 hours (or until beans are tender).
If beans are too soupy, boil over medium high heat, stirring often until thick enough.
Season with salt.
6 to 8 servings.
This page is from our Mexican Pork Recipes category.
 Read comments on "Frijoles Negros" or add your comment below.
© www.pigonaspit.com all rights reserved | | 
