Black Beans (Frijoles Negros)

Here’s the recipe I’ve been using lately to make Frijoles Negros – black beans, Mexican-styles. The Flying Burrito Brothers can go take a leap. This is also surely one of the easiest things to make.

  • 450 g (1 lb) dried black or turtle beans
  • 900 g (2 lb, two tins) tomatoes
  • 750 ml (3 cups, two tomato tins-ful) water, or stock
  • 2 onions, finely diced
  • 2-3 cloves of garlic, diced
  • chili (to taste), seeded and diced
  • 3-4 bay leaves
  • ½ cup red wine
  • 2 tsp cumin seeds
  • 1 tsp coriander seeds
  • 1 tsp black pepper
  • olive oil

Soak beans overnight in a large bowl with plenty of extra water to allow them to swell up.

Strain and discard the water from the beans and put them in a large casserole pot with the chopped tomatoes, water, onions, garlic, chili, bay leaves and wine. Bring to the boil gently and simmer for 2-3 hours or until the beans are al dente.

Crush the cumin seed, coriander seed and pepper together in a mortar and pestle. Heat a little olive oil in a pan and toast the spices until aromatic. pour into the beans and stir.