Ahh, black beans. These hold a very special place in our family. In every Cuban kitchen, frijoles negros are the heart of the meal — earthy, garlicky, and better the next day. Conchita’s no-salt-added black beans give you room to season them the way your abuela would: with patience, a good splash of olive oil, and a glass of red wine while you cook.
Ingredients
• 1 15.5 oz Conchita No Salt Added Black Beans, undrained
• 2 tbsps. chopped white onions, as a garnish
• 2 tbsps. Conchita Extra Virgin Olive Oil
• 1 tbsp. Conchita Diced Red Pimientos
• 1 garlic clove, minced
• 2 tsps. Conchita Red Wine Vinegar
• 2 tsps. Conchita White Cooking Wine
• 1 tsp. sugar
• 1 tsp. onion powder
• ½ tsp. ground cumin
• 1 bay leaf
• Salt and pepper to taste
How to make it
In a medium saucepan, combine all ingredients, except the chopped onions. Bring to a boil over medium heat, lower heat and simmer for 20 minutes. Top with the chopped onions. Serve over a bed of rice. Serves 8.
