{"id":4624,"date":"2022-02-18T16:20:03","date_gmt":"2022-02-18T21:20:03","guid":{"rendered":"https:\/\/www.domesticgourmet.com\/frijoles-negros-como-hacer-los-frijoles-negros-cubanos-de-tia-lourdes\/"},"modified":"2025-12-26T22:58:20","modified_gmt":"2025-12-27T03:58:20","slug":"frijoles-negros-como-hacer-los-frijoles-negros-cubanos-de-tia-lourdes","status":"publish","type":"post","link":"https:\/\/www.domesticgourmet.com\/es\/frijoles-negros-como-hacer-los-frijoles-negros-cubanos-de-tia-lourdes\/","title":{"rendered":"Frijoles Negros: C\u00f3mo Hacer los Frijoles Negros Cubanos de Tia Lourdes"},"content":{"rendered":"\n

Alrededor de 2011, mi entonces novio (ahora mi marido) me dijo que me pedir\u00eda matrimonio si aprend\u00eda a hacer frijoles negros<\/a>. S\u00f3lo una mujer estaba dispuesta a ense\u00f1arme, mostrarme el camino y compartir todas sus recetas: mi T\u00eda Lourdes.<\/p>\n\n

Curso intensivo de cocina en Miami: Edici\u00f3n Frijoles Negros<\/h2>\n\n

Nunca olvidar\u00e9 el viaje hasta su casa de Miami para pasar una semana con ella y que me ense\u00f1ara recetas tradicionales cubanas<\/a>, en nombre del amor. Nunca me hab\u00eda enamorado de verdad, y recuerdo que le habl\u00e9 de Miguel y de c\u00f3mo quer\u00eda aprender a cocinar para mi novio, al que le encantaba la comida cubana. Me dio todos los consejos de cocina y me ense\u00f1\u00f3 los fundamentos de la comida de nuestra cultura.<\/p>\n\n

Mi T\u00eda Lourdes me dio su tiempo, su sabidur\u00eda y su cocina. Me transmiti\u00f3 m\u00e1s que recetas cubanas:<\/a>me dio la base de la comida de nuestra cultura y una conexi\u00f3n con generaciones de mujeres que cocinaban con coraz\u00f3n y prop\u00f3sito. <\/p>\n\n

El momento en que supe que hab\u00eda acertado<\/h2>\n\n

Volv\u00ed de aquel viaje con un peque\u00f1o arsenal de recetas. Cuando prepar\u00e9 sus frijoles<\/a> negros para Miguel, me mir\u00f3 y supe que los hab\u00eda clavado. Recuerdo que asent\u00ed, saqu\u00e9 la mano, mov\u00ed el dedo anular y dije: \u201cTalla 7\u201d. <\/p>\n\n

De receta familiar a legado cultural<\/strong><\/h2>\n\n

En honor a mi T\u00eda Lourdes<\/strong> y a ese recuerdo, comparto contigo la receta escrita m\u00e1s preciada<\/strong> de mi colecci\u00f3n. Este plato no es s\u00f3lo comida: es parte de mi historia de amor, parte de mi herencia y ahora, espero, tambi\u00e9n parte de tu cocina. <\/p>\n\n

Tambi\u00e9n plant\u00f3 la semilla de algo a\u00fan mayor: el deseo de preservar y celebrar nuestra cultura a trav\u00e9s de la comida<\/strong>. Ese viaje desemboc\u00f3 en la creaci\u00f3n del Aceite de Achiote<\/a> Ecol\u00f3gico<\/a> Domestic Gourmet<\/strong>, un producto b\u00e1sico en la despensa de muchas cocinas, reinventado para los cocineros modernos que buscan tradici\u00f3n y calidad. <\/p>\n\n

De sus fogones a los m\u00edos, y ahora a los tuyos: gracias por formar parte de esta historia.<\/p>\n\n

\u00a1iBuen provecho!<\/p>\n\n

Seleccionamos de forma independiente todos los productos que presentamos en Domestic Gourmet y es posible que ganemos una comisi\u00f3n de afiliaci\u00f3n cuando compres a trav\u00e9s de los enlaces de este sitio.<\/em><\/em><\/em><\/em><\/em><\/p>\n

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\"Cuban<\/div>\n <\/div>\n \n
\n <\/g><\/svg><\/span> <\/a>\n <\/path><\/g><\/svg><\/span> <\/a>\n <\/div>\n <\/div>\n \n
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T\u00eda Lourdes’ Cuban Frijoles Negros (Black Beans)<\/h2>\n \n <\/div>\n \n
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Servings <\/span>8<\/span> people<\/span><\/span><\/div>\n
Tiempo de preparaci\u00f3n <\/span>1 d\u00eda<\/span><\/span> d<\/span><\/span><\/div>
Tiempo de cocci\u00f3n <\/span>4 horas<\/span><\/span> h<\/span><\/span><\/div>
Tiempo total <\/span>1 d\u00eda<\/span><\/span> d<\/span> 4 horas<\/span><\/span> h<\/span><\/span><\/div><\/div>\n <\/div>\n \n
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Equipo<\/h3>
  • Large pot<\/div><\/li>
  • Mixing spoon<\/div><\/li>
  • Saut\u00e9 Pan<\/div><\/li>
  • Chef's Knife<\/div><\/li>
  • Cutting board<\/div><\/li><\/ul><\/div>\n

    Ingredientes<\/h3>
    • 1<\/span> lb<\/span> dried black beans<\/span><\/li>
    • 1<\/span> green bell pepper<\/span><\/li>
    • 2<\/span> bay leaves<\/span><\/li>
    • 2<\/span> tsp<\/span> table or kosher salt<\/span><\/li>
    • \u00bd<\/span> tsp <\/span> pepper<\/span><\/li>
    • \u00bd<\/span> cup<\/span> Spanish olive oil<\/span><\/li>
    • 1<\/span> Spanish onion<\/span><\/li>
    • 4-6 <\/span> cloves<\/span> garlic<\/span><\/li>
    • 5-7<\/span> aj\u00ed cachucha (sweet chili pepper)<\/span><\/li>
    • \u00bd<\/span> tsp <\/span> ground cumin<\/span><\/li>
    • \u00bd<\/span> cup<\/span> vino seco or dry white wine<\/span> can be substituted with dry sherry<\/span><\/li>
    • 3<\/span> leaves<\/span> culantro<\/span> can be substituted with \u00bc bunch of cilantro, chopped<\/span><\/li><\/ul><\/div>

      Optional:<\/h4>
      • \u00bd-1<\/span> tsp<\/span> granulated sugar<\/span><\/li><\/ul><\/div><\/div>\n <\/div>\n \n
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        Elaboraci\u00f3n paso a paso<\/h3>

        Prepare the beans the day before<\/h4>
        • Pour the beans into the pot. Comb through them with your hands, removing any debris or stones you may find.<\/span><\/div><\/li>
        • Rinse the beans thoroughly until the water runs clear. You have to fill, swish, discard the water and repeat 2-3 times.<\/span><\/div><\/li>
        • Fill the pot containing the beans halfway with water. Cover with the lid and allow to soak for 12-24 hours.<\/span><\/div><\/li><\/ul><\/div>

          To make the beans:<\/h4>
          • Discard the water from the soaking beans. Rinse them thoroughly and fill the pot halfway with water.<\/span><\/div><\/li>
          • Add \u00bd green pepper (with seeds and stem removed), 2 bay leaves, and 1 tsp of salt to the pot and set to boil over high heat.<\/span><\/div><\/li>
          • Once boiling, lower heat to medium-high and boil for 45 minutes or until the water almost disappears.<\/span><\/div><\/li>
          • Add 4 cups of hot <\/strong>water and return to a boil for 45 minutes or until the water almost disappears.<\/span><\/div><\/li>
          • Add 4 cups of hot <\/strong>water and return to a boil for 45 minutes or until the water almost disappears.<\/span><\/div><\/li>
          • Add 4 cups of hot <\/strong>water and return to a boil for 45 minutes or until the water almost disappears.<\/span><\/div><\/li><\/ul><\/div>

            Meanwhile, the beans are boiling (halfway through step 6):<\/h4>
            • Remove the seeds and stems from the remaining \u00bd green pepper on a cutting board. Leave the seeds in the aj\u00edcitos (sweet chili peppers). With the chef's knife, dice the peppers and onion.<\/span><\/div><\/li>
            • Using the flat side of the knife, smash the garlic cloves, splitting the skins and releasing the oil for easy peeling. Mince the garlic cloves. Add \u00bc-\u00bd tsp of salt to the garlic, hold the blunt side of the knife with both hands, and with your knife at a slight angle, drag the sharp edge across the garlic (pulling towards you) to make garlic paste.<\/span><\/div><\/li>
            • In a saut\u00e9 pan, add \u00bd cup Spanish olive oil over medium heat and heat the oil for about 2 minutes. Test the heat by adding 1 dice of the green pepper; if the oil sizzles, it's ready.<\/span>
              <\/div>Add the rest of the diced peppers, onion, garlic paste, \u00bd tsp salt, \u00bd tsp pepper, and \u00bd tsp ground cumin. Stir frequently so that the garlic doesn't burn and cook until soft and the onions are translucent, approximately 6-8 minutes. This medley is known as sofrito.<\/em><\/span><\/div><\/li>
            • Taste the beans. Check if they are soft and have the desired mouthfeel. They should "melt." Otherwise, add 2 cups of hot <\/strong>water, boil for 30 more minutes and check again. Repeat if necessary.<\/em><\/span><\/div><\/li>
            • Once the beans are soft, add the sofrito from the saut\u00e9 pan, \u00bd cup vino seco (dry cooking wine), and 3 culantro leaves. Taste for salt and adjust according to your personal taste.<\/span><\/div><\/li>
            • Optional: Add \u00bd-1 tsp granulated sugar. <\/em><\/span><\/div><\/li>
            • Cook to thicken the beans. You will know when the beans are sufficiently thick when they should coat the mixing spoon.<\/span><\/div><\/li><\/ul><\/div>

              Pro tips:<\/h4>
              • For a thicker consistency, using the mixing spoon, mash some beans along the inside of the pot and stir to combine.<\/span><\/div><\/li>
              • For black bean soup, don't thicken.<\/span><\/div><\/li>
              • When boiling the beans in steps 2-6, leave the mixing spoon in the pot. This trick helps prevent the water from bubbling over.<\/span><\/div><\/li><\/ul><\/div><\/div>\n
                <\/div>\n <\/div>\n \n

                Notas<\/h3>
                How to include your child(ren):<\/span><\/strong><\/span>
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                1. Sharpen your little chef(s) cognitive development by allowing them to sort through the beans.<\/span><\/li>\n
                2. Point out any stones they may find and compare them to the beans.<\/span><\/li>\n
                3. Allow them to get their hands on the beans for some sensory play.<\/span><\/li>\n
                4. Instead of rinsing the beans in the pot, have your little chef(s) sort the beans from the bag into a colander, and they can rinse them under running water, sharpening their fine motor skills.<\/span><\/li>\n<\/ol>\nThey can even practice counting by using the beans. Use this time as a way to not only sharpen their cognitive skills but as a fun activity to sharpen their math skills, too!<\/span><\/span><\/div><\/div>\n \n
                  \n \n \n \n
                  <\/g><\/svg><\/span> Plato: <\/span>Main Course, Side Dish, Soup<\/span><\/div>
                  <\/g><\/svg><\/span> Cocina: <\/span>Cuban<\/span><\/div>
                  <\/g><\/svg><\/span> Palabra clave: <\/span>beans, black beans, cuban, cuban food, frijoles, frijoles negros<\/span><\/div><\/div>\n <\/div>\n \n \n<\/div><\/div><\/div>\n

                  \u00bfHas hecho esta receta?<\/strong><\/p>\n\n

                  Por favor, \u00a1hazme saber c\u00f3mo te ha quedado! Deja un comentario a continuaci\u00f3n, etiqueta a @domesticgourmet<\/a> en Instagram<\/a> y usa el hashtag #domesticgourmet.<\/p>\n\n

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