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
browning)
° 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.
Optional:
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
consistency preferred.
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.]
