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Black Black Beans (Frijoles Negros)

If you do not have Chicken or Vegetable broth, you can use water to cook the Beans. For best results, be sure to give the beans a full overnight soaking.

Active Time: 20 minutes
Total Time: 2 hours
Serves: 8

• ¼ cup smoked bacon such as neuskies brand, diced
• 3 tablespoons canola oil
• ½ cup finely chopped red bell pepper
• ½ cup finely chopped yellow bell pepper
• 1 tablespoon finely chopped jalapeno
• ¼ cup finely chopped poblano pepper
• 2 teaspoons minced garlic
• ½ cup finely chopped red onion
• ½ cup finely chopped carrots
• ¼ cup finely chopped celery
• 4 cups dried black beans rinsed and soaked in cold water overnight
• 1 bay leaf
• ½ tablespoon cumin seed, freshly toasted and ground
• ½ tablespoon coriander seed, freshly toasted and ground
• 2 ½ quarts low-salt chicken broth or vegetable broth
• Salt and freshly ground black pepper

In a large heavy bottomed sauce pan over medium heat, sauté the bacon with the canola oil until it renders most of its fat.

Add all of the vegetables and sauté them, stirring occasionally, until they are tender and slightly caramelized.

Drain the water from the beans and add the beans, spices, and broth and bring to a boil. Lower the heat to a simmer and cook the beans uncovered until completely tender (approximately 1 1/4- 1 1/2 hours). Make sure the beans are completely covered with liquid during cooking, you may add water if needed.

When the beans are ready, strain them but reserve the cooking liquid. Return cooking liquid to the stove and simmer it over medium heat until reduced by half, then fold back into the beans that are cooling.

Season them with salt and freshly ground black pepper.

-Randy Zweiban of Nacional 27