Ybor City Style Frijoles Negros (Black Beans) handed down from my grandmother Teresa Parra

In this recipe you can use either canned or dry black beans. If you use dry, use “black turtle” beans (you can get them at Publix) or use canned Progresso beans. (the store brands don’t really taste as good)

Either canned or dry beans if dry use 1 – or ½ pound,
Canned use 2 cans or use 2 cans for every three people.
One large onion (diced)
2 – 3 cloves garlic smashed
1 med green pepper (cut in quarters, diced or small strips)
½ - 1 cup olive oil (depending on the amount of beans used, the oil should cover the peppers and onions)
White vinegar (to taste)
1-2 bay leaves
dash oregano

In frying pan make a “sofrito” of the onions, peppers and garlic. To do this you put them in pan with your olive oil. Saute until onions are clear.
(if you are using dry beans, thoroughly wash and pick out and rock and bad beans) If you are using cans, put in pot with about 1 can of water. For dry completely cover beans with water + a little extra and cook on med heat for about 2 hours) For canned add beans + 1 can of water. For dry add the ‘sofrito’ after about 2 hours (be sure to use all of the olive oil with the ‘sofrito’.) Add the bay leaves and oregano (make sure you only add a dash of oregano). Continue cooking on low to med heat stirring occasionally to make sure the beans don’t stick. Scraping the side of the pot with every stir to thicken beans. Just before serving add the white vinegar (in a large pot I add about ¼ cup, but you add to taste. Make sure there is still olive oil in the pot and has not cooked away. You should see the olive oil floating on top. If there is none, add more. A lot of the time when cooking a large pot full I add about ½ - 1 cup more.

Serve over rice, or just in a bowl. Good with onion and even jalapeño peppers. You can serve as a side or even a main dish. Great with Cuban bread!! And ripe platains. (you can get the ripe platains at Publix in the frozen food dept and they are great!) Better to use fresh, fry and smash out so that they are thinner and uneven in shape.

Note: adjust volume of ‘sofrito’ according to the amount of beans cooked.

Recipe from my grandmother, Teresa Parra
2/2/11