Black Beans or “Frijoles Negros”
Black beans or Frijoles Negros are a staple common to Cuban cooking. You will find that although they may seem common, they can be used in a variety of different dishes and the “potaje” is one of the most traditional and tasty. Try and enjoy it!
- 1 pound dried black beans
- 4 cups of water
- 3 cloves of garlic, peeled and crushed
- 1 medium onion, peeled and chopped
- ¼ pound salt pork, chopped
- 1 pound smoked ham hocks, cut in 1 inch pieces
- 2 teaspoons paprika
- 3 teaspoons ground cumin
- 2 bay leaves
- 4 cups chicken stock
- ½ teaspoon chili powder
- 1 tablespoon vinegar
- salt and pepper to taste
Place black beans and water in large stock pot. Cover and boil two minutes. Turn off heat and let stand covered for 1 hour. Remove the lid and add the rest of the ingredients, except the vinegar, salt and pepper. There should be enough water to just cover the beans, so if necessary add a bit or water. Cover and simmer until the beans are tender, about 2 hours. Take out the hocks and remove the bones. Return the meat to the pot. Add the vinegar, salt and pepper. Simmer long enough to heat the vinegar.