Cuban Black Beans (Frigoles Negros)

Cuban Black Beans (Frigoles Negros) 
Serves 6 to 8

3/4 large white (or yellow) onion, peeled and cut into quarters
1/2 large or 1 small green bell pepper, seeds removed
3 cloves garlic, peeled
1/4 cup olive oil 
Kosher salt
1 teaspoon oregano 
1 teaspoon ground cumin
1/4 teaspoon freshly ground black pepper
4 (15-ounce) cans black beans (opened, but not drained or rinsed) or 1 pound (6 cups) cooked black beans (for recipe for cooking dried beans, scroll down)
2 cups cold water (or bean cooking liquid, if you cooked dried beans)
1 bay leaf
1 (1-inch) wide slice of orange peel (optional)
2 tablespoons sherry or red wine vinegar
1 teaspoon sugar

1. Chop the onion and pepper into large chunks. Place them in a blender or food processor, along with the garlic, and pulse many times until very finely chopped. 

2. Set a large wide pot over medium heat. Once hot, add the oil. When the oil shimmers, add the blended onion mixture and a large pinch of salt. Cook, lowering the heat so as not to burn the onions and stir constantly, until translucent, about 6 minutes. Add the oregano, cumin and black pepper and continue to cook for 1 to 2 minutes more. Stir in the beans, 2 cups of cold water or 2 cups of bean cooking liquid (if you used dried beans,) 1/2 teaspoon kosher salt, bay leaf and orange peel, if using. Bring the mixture to a boil over high heat. Reduce the heat to a steady simmer, add the vinegar and sugar and cook for 30 to 40 minutes, stirring occasionally, to meld the flavors and thicken the beans. Season to taste with more salt and pepper. Serve with rice, avocado and your favorite meat or vegetable.


For cooking dried beans 

1 pound black beans, rinsed and picked over to remove any sad looking beans or stones 
8 cups cold water
1 bay leaf
1/4 large white (or yellow) onion, peeled and halved through the core
1/2 large or 1 small green bell pepper, seeds removed
1 teaspoon fine salt

1. Place beans in a large wide pot. Add the cold water, bay leaf, onion quarter, pepper half and salt. Bring to a boil, reduce heat to medium or medium-low, and cook at a steady simmer until tender, about 1 to 1 1/2 hours. (It could even take 2 hours, depending on the age of your beans. Older beans need more cooking time.) 

2. Remove bay leaf, onion and pepper from the pot, and discard. Season the water to taste with salt until it tastes delicious. Let the beans soak in their cooking liquid. Just before you’re ready to add the beans to the below recipe, strain the beans from their liquid. Reserve the liquid. Use the bean cooking liquid in place of the water in the above recipe. 

3. Continue to follow the above recipe to finish the frijoles negros.