Frijoles Negros de la Olla (Braised Black Beans)
1 hr 45 min
This recipe from NOPALITO: A MEXICAN KITCHEN by Gonzalo Guzmán had been modified and reprinted by WW with permission.
½ medium, chopped
1 small, chopped (plus extra slices for garnish)
Apple cider vinegar
Dry black beans
1 pound(s), (about 3 cups)
- 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.
- 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.
Serving size: 1/2 c