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Nana's Frijoles Negro

This recipe comes from my grandmother. With love and effort the frijoles become the staple of Cuban cuisine that everyone loves, especially me.

Serves 12people
lb dried black beans
heads garlic, peeled
kosher salt
cup olive oil
Sort through the beans and remove any that are cracked or look like little rocks. Rinse the beans with cold water 3 times and transfer to a large pot. Cover with cold water; the ratio of water to beans should be 3 to 1. Soak at room temperature overnight.
The next day, bring the pot of beans to a light boil over medium-low heat. Reduce the heat to low and let the beans simmer for 3 hours, skimming off any slightly purple foam from the top as they cook. Stir every hour to make sure nothing is sticking to the bottom. During the third hour of cooking, use a slotted spoon to crush the beans against the side of the pot. You want about 80 percent of the beans crushed.
Now it’s time to make the secret sauce. Roughly chop the garlic and transfer to a mortar. Add a sprinkling of salt and grind together with the mortar and pestle to form a paste. Heat the oil over medium heat in a skillet and add the garlic paste. As this cooks, dice the onion and add to the pan. Cook for 15 minutes, stirring to prevent burning. Transfer the mixture into the pot with the beans, stir, and simmer until you're ready to eat. Season with salt to taste.

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