Posts Tagged ‘black beans’

Vegetarian Style Black Beans


Black Beans (Vegetarian Style)
Frijoles Negros – Makes 8 servings

1lb Black Beans (rinsed, picked over and soaked overnight)
1/2 Cup Chopped Onion
1 Bay Leaf
1 Medium Green Peper
16 oz Jar of Tonita’s Cuban Sauce

1 pound dried black beans, rinsed in cold water, picked over, and soaked overnight in cold water. The quick method that my family uses is after cleaning, cover with cold water and bring beans to a boil over high heat for 10-15 minutes, reduce heat to low, cover and let simmer for a hour. Add a ½ cup chopped onion, 1 bay leaf, and 1 medium-size green bell pepper seeded and diced. Continue to add water and stir while beans are simmering to keep beans covered with water. Next bring the beans to a boil again, reduce heat and cook uncovered until tender and they have almost cracked open, about 1 ½ hours.

Add 1 jar of 16oz Tonita’s Cuban Sauce, to the beans, Hot or Mild depending on how spicy you want the beans, mix well and cook over low heat, covered, until the beans crack open, 30 minutes. Season to taste and serve..

Huevos Habaneros

A spectacular brunch dish for a crowd served over rice and accompanied with black beans and fried sweet plantains.

Eggs (as many as you want)
1 Jar of Tonita’s Sweet Vine Cuban Sauce


Pour the Cuban Sauce in a skillet over medium-high heat, until it is sizzling hot. Break an egg on top of the sauce mixture (Cuban Sauce), repeat depending on the number of eggs that can fit into the skillet. Lower the heat and cover, simmer until the whites are set and the yolks are still soft, 8-12 minutes. Sprinkle with salt, scoop up sauce and egg, and place over rice immediately.