Category: Fagioli Stagionati
Questa ricetta classica è cotta in un soffritto di cipolla, aglio, peperoni e olio di avocado, e insaporita con una ricca miscela di spezie. A Cuba non è raro mangiare i Frijoles Negros più volte al giorno, e questi versatili fagioli si abbinano perfettamente a un contorno di riso, nei tacos o come proteina aggiunta sulla tua insalata preferita.
The avocado oil in the sofrito gives these beans such a smooth, rich finish. I’ve already eaten them twice this week, just warmed up with rice.
The sofrito base really comes through—I can taste the garlic and bell peppers in every spoonful, and the avocado oil gives it a silky richness you don't get from canned beans. I just heated it up with some white rice and it tasted like a proper home-cooked meal, not something from a can.
I've been making rice and beans for years and these are the closest I've found to the ones my abuela used to make. The sofrito with bell peppers and garlic is spot on, and they're ready in minutes.
