Frijoles Negros Recipe
- 1 pound dried black beans (about 2 1/3 cups)
- 3 or 4 bacon slices
- 1 large onion
- 1 large green bell pepper
- 2 tablespoons cider vinegar
- 2 or 3 bay leaves
- 1 1/4 teaspoons salt, or to taste
- Rinse beans and pick over. In a 4-quart heavy saucepan soak beans in water to cover by 2 inches for 1 day.
- Bring soaked beans to a boil in water, adding more water if necessary to cover by 1 1/2 inches. Skim any foam from surface of water and gently simmer beans, partially covered, over low heat 1 hour, or until beans are just tender but not falling apart.
- In a large heavy skillet cook bacon over moderate heat, turning slices, until golden and crisp. Transfer bacon to paper towels to drain. Add 1 tablespoon bacon fat to beans, reserving bacon and any remaining rendered fat for another use.
- Finely chop onion and bell pepper and stir into beans with remaining ingredients. Gently simmer beans, partially covered, 2 to 3 hours more, or until beans are tender and liquid is thickened. Discard bay leaves. Cool beans, uncovered, and chill, covered, at least 1 day and up to 5.
