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By Maura Hernandez from The Other Side of The Tortilla

Though my specialty is home-cooked Mexican cuisine, I love lots of other international foods. As a result, I’m always trying something new in my kitchen. If …

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The Ultimate Comfort food: A Black Bean Recipe

Submitted by JDiazAsper on 08/21/2010 – 7:30 am7 Comments

Black beans are as the ultimate comfort food for many. And in a lot of ways how you make your black beans is very telling.  What Spices and whether you use pork or meat or canned versus fresh beans has a lot to do with your cultural background, family traditions and personality. Even in my family, we have about 5 different cooks that make beans. It’s all good from my mom’s more traditional lay on the pork style to my brother’s balsamic vinegar version. Even in my own kitchen, I adopt my beans to the occasion – everyday 5min for the kids version to all out sofrito heaven version.

Let’s start with the 3 most important tips for making black beans:

  1. Fresh is not best. Unless you got the time and skill, fresh can actually be not so good. So embrace the can!
  2. It’s all about the sofrito. Sofrito is the flavor base which usually involves oil, onions and spices at minimum.
  3. Black beans taste better the next day. So make extra! Great with fried eggs!

I am going to make you a version I serve at parties that is tasty but also does well with kids. This is a 30 minutes recipe. It goes great with any rice.


  • 1/4 Cup of olive oil
  • 3 29 oz Cans of Goya Black Beans ( any brand you like)
  • 2 Big onion, diced
  • 3 garlic cloves
  • 3 bay leaves
  • 2 tsp oregeano
  • 2 tsp garlic
  • 2 paprika
  • Salt and pepper to taste
  • Handful of cilantro

Step 1: Sofrito

  1. Coat your pan with olive oil. About 2 tablespoons
  2. Saute the onions until they start getting brown
  3. Add the spices and a pinch or two of salt.
  4. Cook till you can really smell the spices and onions looked carmelized
  5. Let cool and then but in a blender with the garlic and cilantro

Here is a quick video clip so you get what sofrito looks like:

Step 3: Cooking the Beans

  1. Add olive oil to the pan you cooked the sofrito in. The sofrito is still hanging in the blender
  2. Drain the beans and through them in the hot oil.
  3. Add in your sofrito mixture and cook for about 10 mins on low.

This is just one version. I have tried and really liked using parsley, adding white wine, using curry powder and many other things. So don’t be afraid to play around with your black beans.

I made this recipe for my virtual cooking club, sabroso saturday over at @MsLatina‘s blog. She has a recipe linky with amazing recipes from the blogger community.

Who loves black beans? And how do you make them?

Popularity: 7% [?]


  • Carolyn G says:

    Ilove it. “Embrace the Can” It is so true. Unless you have the time and expertise, canned beans are just as good as fresh! And Goya beans are so good, the only ones I use. I love that you made your sofrito. I cheat and use the package of Gaoya sofrito. But I have to try this recipe!! YUM!

  • I love beans, ALL kinds of beans, and agree wholeheartedly with you about using cans! Its so much easier, esp. if you do not know how to use fresh beans.

    I like black bean soup with chicken. Its my comfort food. My sons , on the otherhand, are not big fans of beans but I wasn’t either at there age. Hopefully, they will grow into it as I did.

    Thank you for showing us how you do your sofrito. It looks so easy compared to how my family makes their sofrito. I’m going to try to do it your way when my sofrito runs out!

    Btw, I added an asterick to your link so that other will know that they can get a WHOLE meal by going to those participants with astericks!

  • Rachel says:

    Hi Julie!

    I love your recipe for black beans and I embracing the can lol!

    I too use canned beans. I rinse them (less sodium) ever since Ofelia tweeted it.

    Beans do taste better the next day with pegao and a fried egg!

    Thanks for sharing such a healthy and tasty recipe. I will be sure to try your beans a la Julie!


  • Rachel says:

    Great video too. Most important part of this dish!


  • Jill says:

    They rock… I have eaten them in vivo en the Julie cocina, que rico!!

  • [...] Enjoy with rice and some black beans. [...]

  • Barb says:

    I made your black beans with only 1/5 the beans (thats a lot of beans you are cooking girl) and it was still delicious. I have no left overs :) Babs