Frijoles Negros de la Olla (Braised Black Beans)
1
Points®
Total time: 2 hr • Prep: 15 min • Cook: 1 hr 45 min • Serves: 12 • Difficulty: Easy
This recipe from NOPALITO: A MEXICAN KITCHEN by Gonzalo Guzmán had been modified and reprinted by WW with permission.
Ingredients
Canola oil
2 tbsp(s)
Onion
½ medium
Jalapeño pepper
1 small
Apple cider vinegar
2 tbsp(s)
Dried black beans
1 pound(s)
Water
8 cup(s)
Kosher salt
1 tbsp(s)
Instructions
1
In a large pot, heat oil over medium-high heat. Add onion and jalapeno, lower heat to medium, and cook, stirring occasionally, until onion is translucent, about 5 minutes. Pour in vinegar and let cook until half of it has evaporated, 1-2 minutes. Add beans, water and salt; bring to a boil over high heat, then reduce heat to a low simmer.
2
Cover and cook until beans are tender and creamy but not falling apart, about 1 ½ hours. (Alternatively, you can simmer beans covered in a 350°F oven for 2 ½ hours.) Taste and adjust seasonings as needed; garnish with sliced jalapeno.
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