Black beans, frijoles Negros

This is the main source of protein for Cubans, so you can imagine how important the beans are. Of course we think we know everything about them because they are on our plate everyday. It was a pleasant surprise to know that we share the same black bean tradition with many other countries in South America, like Colombia and Brasil. It made me feel like they are my brothers and sisters.

No mater how rich or poor you were every household would cook their beans. There are different ways how to soften them but the quickest, easiest way is with a pressure cooker, if you do not have one you can use a normal saucepan, it would be a much slower process but achievable, either way your heat must be low until the beans are soft.

My recipe is a combination of my mother’s and my own experimentation.
When you buy beans, I think the younger the bean the better quality, a good sign is that they appear whole, not broken.

2 cups black beans
6 cups water

sofrito (or seasoning ingredients)
4 garlic cloves
1 small thyme bunch
1 bay leave
1 tsp rich brown sugar
1 tsp salt
1tbsp olive oil
70 g Spanish chorizo


coriander leaves
lime juice

* Wash the beans and put in the pressure cooker with the water, use your cooker according to the manufacter’s instructions.
* Let it cook slowly for a maximum 40 minutes
* Meanwhile crush the garlic.
* Cut the chorizo in coin size and put in the microwave for 30 seconds until you get the orange oil.
* After the beans are soft you can put the rest of the sofrito ingredients in.

* Put the cooker back on the medium heat (with the lid on but no pressure) to simmer for 5 to 10 minutes until you get the consistence you like best, they should not be too watery.
* Garnish with coriander leaves, serve with rice and lime juice to taste.