Frijoles negros are a staple of the Cuban table: black beans slowly simmered with a sofrito of onion, pepper, garlic, cumin and oregano until thick and creamy. They are served over white rice or eaten as a hearty soup.
Frijoles negros are a staple of the Cuban table: black beans slowly simmered with a sofrito of onion, pepper, garlic, cumin and oregano until thick and creamy. They are served over white rice or eaten as a hearty soup.
Frijoles negros are a staple of the Cuban table: black beans slowly simmered with a sofrito of onion, pepper, garlic, cumin and oregano until thick and creamy. They are served over white rice or eaten as a hearty soup.
Frijoles negros are a staple of the Cuban table: black beans slowly simmered with a sofrito of onion, pepper, garlic, cumin and oregano until thick and creamy. They are served over white rice or eaten as a hearty soup.
Frijoles negros are a staple of the Cuban table: black beans slowly simmered with a sofrito of onion, pepper, garlic, cumin and oregano until thick and creamy. They are served over white rice or eaten as a hearty soup.
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