Frijoles Negros Rotos (a.k.a. Smashed Black Beans)
Frijoles Negros Rotos are also known as Smashed Black Beans. They are not only delicious on their own, but also outstanding as a black bean dip or in quesadillas. As an added bonus, the Smashed Black Beans are super easy to make.
Servings: 6 servings
- 2 cups (1 pound) dry black beans, picked over and rinsed
- ½ large onion peeled and halved
- 1 fresh jalapeño pepper seeded and chopped
- 4 cloves garlic minced
- 1 to 1-¼ teaspoons Kosher salt
- ½ teaspoon freshly ground black pepper
- 1 teaspoon ground cumin
- 4 cups low sodium chicken broth
- 2 cups water
- Cheddar cheese Monterey Jack cheese, diced green onion tops for garnish (optional)
Soak the beans over night in 2 quarts of water, or use the quick soak method*.
Drain the beans; rinse well. Place beans and all remaining ingredients into pressure cooker. Secure the top. Heat over high heat until maximum pressure is achieved. Lower heat to medium low to maintain the pressure. Cook for 30 minutes.**
Remove from heat and allow the pressure to return to normal. With a soup ladle, remove about 3 cups of liquid. Process the beans with an immersion blender. Season to taste. If desired, top with shredded Cheddar cheese, shredded Monterey cheese and/or diced green onion tops. Yield: 6 servings.
*For the quick soak method, place beans in large pan. Add 2 quarts of water. Bring to a boil; boil for 2 minutes. Cover pan; remove from heat. Allow to sit for 1 hour.
**If not using a pressure cooker, cook for 1 hour and 15 minutes, or until the beans are perfectly tender.
Calories: 254kcal | Carbohydrates: 43g | Protein: 17g | Fat: 1g | Sodium: 55mg | Potassium: 1121mg | Fiber: 10g | Sugar: 1g | Vitamin A: 10IU | Vitamin C: 1.3mg | Calcium: 97mg | Iron: 3.8mg