Frijoles Negros de la Olla (Braised Black Beans)

1
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

uncooked onion(s)

½ medium, white variety, chopped

jalapeño pepper(s)

1 small, chopped (plus extra slices for garnish)

apple cider vinegar

2 Tbsp

dry black beans

1 pound(s), (about 3 c)

water

8 cup(s)

kosher salt

1 Tbsp

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.
  3. Serving size: 1/2 c

Notes

The cookbook recommends Rancho Gordo brand’s Midnight Black Beans.

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