All set to host a memorable spring meal. Shop Easter table.

Now on newsstands—and online too—Magnolia Journal Spring 2024. Get your copy.

Join us March 8-9 & 15-16 for Spring at the Silos. Learn more.

Abner & Amanda's Frijoles Negros

Frijoles Negros

byAmanda Sudano Ramirez and Abner Ramirez
Total 2 hours and 15 minutes
Active 15 mins
Makes 6 to 8 servings
  • 1 pound dry black beans
  • 1 large yellow onion, diced
  • 1 green bell pepper, seeded
  • 7 garlic cloves, minced
  • 1 teaspoon dried oregano
  • 1 teaspoon ground cumin
  • 2 bay leaves
  • 2 tablespoons distilled white vinegar
  • 2 tablespoons extra virgin olive oil
  • Kosher salt and freshly ground black pepper
    1. Rinse and pick through the beans. Drain.
    2. In a large stock pot, combine the beans, onion, bell pepper, garlic, oregano, cumin, bay leaves, and 6 cups of water. Bring to a boil over high heat, then reduce the heat to medium. Partially cover the pot and simmer until the beans are tender, 2 to 2 1/2 hours. Add more water to the pot during the first hour of cooking if it evaporates and the beans are not covered by at least 2 inches of water.
    3. When the beans are tender, remove the lid and turn the heat off. Discard the bell pepper and stir in the vinegar, oil, and salt and black pepper. Taste and adjust the seasoning if needed.