Honduras - Honduran Recipes
Black Beans, Frijoles Negros
(Note: A Honduran-American mentioned that Hondurans cook with red
beans. When we visited in 2003, we were served red beans 1/2 the time
and black beans 1/2 the time. Beans of any color will work in the bean
recipes on this site -- garbanzos or chickpeas require longer cooking time).
2 pounds of dried black beans.
Rinse in water, watching for small pebbles.
Cover with water,
boil for 5 minutes, turn stove off and let rest for 1.5 hours.
Drain beans and add to large soup kettle.
In skillet, saute over medium low burner:
° 1 Spanish onion
° 1 green bell pepper
° 6 garlic minced garlic cloves (add garlic two minutes after onions are
° 1-2 T olive oil
° 1/2 to a whole jalapeņo pepper (tastes vary)
Sweat the onions till translucent and add entire mixture to beans.
To the beans, now add:
° Juice of one lime
° 1/2 C of red wine
° 2 smoked turkey legs (meats of your choice can be substituted)
° 1 T. cumin
° 1 T. coriander
° 1/2 bunch finely diced cilantro, ~4 T
Crack a whole bunch of pepper
corns over it and go gently on the beans, testing along the way.
Add 2-14 oz. can of diced tomatoes (or fresh, if available) or diced tomatoes/chilis
Cover beans with water (to a level 1/2" above the beans) and simmer until
tender -- 1.5-2 hours.
Keep an eye of water level and at the end, remove lid to simmer away water to
Ladle over rice, add hot sauce to taste, adding chopped onions.
Serve with a side salad of thinly sliced cabbage, topped with a huge slice of
tomato, olive oil, and vinegar.
[Separate into smaller
containers. Beans hold well in freezer for up to six months.]