My Mama’s Frijoles Negros (Black Beans)

Ingredients

• 14 oz dried black beans

• 4 cups water

• 2 bay leaves

• 1 tsp salt, plus more to taste

• 1 medium onion, diced

• 1 green bell pepper, diced

• 4 garlic cloves, minced

• A few stems fresh cilantro, chopped

• 1 tbsp white vinegar

• Black pepper, to taste

Instructions

1. Cook the beans: Rinse the dried black beans well. Add them to the pressure cooker with the water, bay leaves, and salt. Pressure cook for about 35 minutes, or until tender.

2. Make the sofrito: While the beans cook, sauté the onion, green bell pepper, and a few stems of cilantro until softened. The cilantro cooked with the onion and pepper gives the beans their distinct flavor.

3. Add the garlic: Stir in the minced garlic and cook for about 1 minute, just until fragrant.

4. Combine: Once the beans are tender, stir the sofrito into the beans. Add the white vinegar and season with additional salt and black pepper to taste.

5. Make them creamy: Set the pressure cooker to Sauté and simmer uncovered for 15–20 minutes. The trick to getting them a little creamier is to gently smash some of the beans as they simmer—but not too many. You still want plenty of whole beans for texture.

6. Finish: Stir everything together and simmer until the beans reach the thickness and creaminess you like.