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Don't Forget The Frijoles Negros!

Updated on October 18, 2011

Bet You Thought I'd Leave You Topless . . .

I'm referring to your plate of white rice you recently made a big pot of. It's steaming hot right now and looking lonesome without its partner, frijoles negros or black beans.

In a recent hub about making white rice like Mommy's, I expressed that it is a popular meal in my home as my son loves to eat it. It is one meal I can place directly on the table and it's consumed the very next moment.

When I was growing up, my mother would make this dish with fried or baked chicken and plantanos, or fried bananas. It was a treat then and for my son who likes it so, it is a treat now.

To make frijoles negros the way my Mommy used to make them, you;ll need the following ingredients:

1 can black beans (ShurShine, Goya, Allen's, are all great brands.)




Tomato Sauce

Achiote (sin or con pimiento, with or without pimiento) Optional

Cooking pot w/top and spoon to stir

If you are not familiar with any of these products, check with your grocer. Most times you'll find them in the International Foods section. If you have a local WalMart you should definitely be able to find these ingredients! Just for reference on what sofrito is, I've included a video that demonstrates how sofrito is made. If you buy it from your local grocery store, look for the Goya brand, Sofrito is in a red capped bottle, recaito n a green topped bottle. Look for pictures of these products to be added so you get the right ingredients.

Follow these steps for a great pot of frijoles negros:

1. Open your can of black beans and pour them into a pot.

2. Add 1/2 can tomato sauce (sometimes when I don't have this I substitute tomato paste, or tomato soup)

3. Add 1 heaping tablespoon sofrito and recaito

4. Add 1/2 packet of achiote, your choice with or without pimiento

5. Mix these ingredients together, then add adobo. With the adobo, which is a salt base with added ingredients sprinkle it horizontally, or vertically across the bed of beans. I do it this way to measure the amount of adobo I am adding to the beans.

6. Once again, stir the mixture of beans and its added ingredients.

7. Turn your burner on to 3.5 to 4, or high medium heat. Let the beans come to a boil.

8. When you see they are boiling, turn the burner to 1, or low and let simmer until the beans are soft to the taste. When in the finished state, the beans will have a soupy, but thick consistency.

9. Serve the frijoles negros over that steaming plate of white rice you made and enjoy!

Voila! There you have it. A simple recipe for frijoles negros the way my Mommy used to make them. I can tell you they are great, 'cause I just finished eating a plateful of this comfort food.

Copyright © 2011 Satice James, All Rights Reserved


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    • satice_j profile image

      satice_j 6 years ago from via the Bronx, NY

      Yay!! Jenubouka tried the frijoles negro dish! I am honored you liked it. Maybe I will try some banana peppers, they are more my speed and my son and I do like spicy. Man, I am smiling big time! Thanks jenubouka! You've started my day off perfect! Take care!

    • profile image

      jenubouka 6 years ago

      I love beans, I substitute them for meat for dinner and this was very good, I wanted to eat it then comment, I loved it. I am a spice freak, so I threw in some habanero.

    • satice_j profile image

      satice_j 6 years ago from via the Bronx, NY

      thelyricwriter, I am sure you are quite eloquent in speaking spanish. I love the language and the food as I grew up on it. Hope you'll try the recipe and thanx for the vote up and the read! Peace!

    • satice_j profile image

      satice_j 6 years ago from via the Bronx, NY

      Hey Dexter, there's something about good food, huh! Enjoy the dish. Thanx for the vote up! Have a sunny day!

    • thelyricwriter profile image

      Richard Ricky Hale 6 years ago from West Virginia

      black beans! I learned spanish in Arizona. I am from WV. So you can only imagine a spanish talking hillbilly. Good article, voted up.

    • Dexter Yarbrough profile image

      Dexter Yarbrough 6 years ago from United States

      Hi Satice! Thanks a lot for this recipe. I now have dinner for tonight! Voted up, up and away!

    • satice_j profile image

      satice_j 6 years ago from via the Bronx, NY

      It very much is! Thanx for the read!

    • profile image

      Cousin Fudd 6 years ago

      sounds like a great recipe.