Category: Seasoned Beans
This classic recipe is cooked in a sofrito of onion, garlic, bell peppers, and avocado oil and seasoned with a rich blend of spices. In Cuba, it is not un-common to eat Frijoles Negros multiple times a day, and these versatile beans go great with a side of rice, on tacos, or as added protein on your favorite salad.
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.
