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complete of black frijoles, arroz blanco and huevo frito

    See the explanations of the preparation

It is black bean soup, always served with white rice, one of the most classic and typical dishes of our Creole cuisine.
Los frijoles negros are prepared very often by the Cuban family. It is a traditional and basic dish whose recipes would be very flexible, as with most Cuban dishes, depending on the resources available and well within the reach of the average Cuban.
You only heard my father complaining at the table if there were no black beans (or other colors) to dip his rice. Even if there was something else to eat, it wouldn't work without the soup, it was so dry in his opinion.
In my family, for as long as I can remember, we have preferred to serve this succulent dish with a fried egg, a slice of avocado and, to satisfy my childhood happiness, a ripe banana.
A real treat to taste.
Recipe :
Black beans should soak in water for 8 to 12 hours before cooking. We will need 720 g of black beans to cook in a pressure cooker for 1 hour, in 1 and a half liters of water, with two sweet peppers, one or two bay leaves and two pork ribs, or a bone any.
At the same time we must prepare the sofrito: We then brown bacon (200 to 300 g) or bacon in a pan, with a dozen finely cut garlic cloves, 2 to 3 small red onions, 1 to 2 peppers cut and/or cachucha peppers, coriander, oregano, pepper, cumin and salt. A little hot wine and a large tablespoon of brown sugar are enough.
After the beans are very tender, you will even have to crush them a little using a ladle sometimes, you can add the sofrito (bacon sauce) and cook again in a pressure cooker for a quarter of hour.
Following this second cooking, it is advisable to add olives and even a little olive oil (if possible), plus a final pinch of cumin and slices of a white onion.
Finally cook, without pressure, for a few minutes to reduce the soup to a certain thickness. Serve hot.
The use of olive oil, or balsamic vinegar for example, is rare in Cuban cuisine, since it would be too expensive for regular meals.
Most Cubans prefer to use soybean, corn or similar oil on a daily basis, sometimes even lard, as well as sugar cane alcoholic vinegar by tradition and family economy.
Shared with permission of René Lopez Mayas, Passion Varadero partner, tour guide

complete of black frijoles, arroz blanco and huevo frito
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