Category: Feijões Temperados
Esta receita clássica é cozinhada num sofrito de cebola, alho, pimentos e óleo de abacate, temperada com uma mistura rica de especiarias. Em Cuba, não é incomum comer Frijoles Negros várias vezes ao dia, e estes feijões versáteis combinam muito bem com arroz, em tacos ou como proteína extra na sua salada favorita.
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.
