Source: https://sozai.app/transcript/i-can-t-create-a-meaningful-slug-from-this-title-youtube-video-transcript-describes/ Chef Z demonstrates the old-school way to make Cuban black beans (frijoles negros), from soaking and simmering to seasoning with sofrito, vino seco and brown sugar, served with rice or casabe. ## Key Takeaways - Authentic Cuban black beans require soaking dried beans overnight and simmering them slowly until tender. - Layering sautéed aromatics, chorizo and seasonings like sofrito, vino seco and tomato paste builds the dish's flavor. - Adding garlic late and finishing with a touch of brown sugar are key techniques for balance. - The beans taste better when rested overnight and are best served with white rice, queso fresco, hot sauce or casabe. ## What the video covers - Chef Z introduces Cuban black beans, a dish requested by viewers on Instagram and Facebook, as part of the Mise en Place series. - Two methods are mentioned: the old-school method from scratch with soaked dried beans, and a quick method using canned black beans. - Dried beans are soaked overnight, then simmered with half an onion, pepper, garlic, oil and a bay leaf for about an hour until soft. - Chorizo (or smoked ham as a substitute, or none for those avoiding pork) is sautéed separately, and diced onion and pepper are cooked until translucent. - The sautéed vegetables and chorizo are added to the pot, along with black pepper, cumin, oregano, adobo, sofrito, vino seco and tomato paste. - The beans simmer about 20 minutes until thick, then mashed garlic is added near the end for a rich garlic flavor. - A sprinkle of light brown sugar balances the flavors, especially the vino seco, followed by two more minutes of simmering. - Chef Z recommends serving the beans the next day with white rice, as the flavors improve after resting. - Suggested accompaniments include queso fresco, hot sauce and casabe, or serving the beans as a soup. - Viewers are directed to chefzcooks.com for the full recipe on the blog and invited to ask questions in the comments or follow on social media. ## Chapters 1. 00:00 Introduction and overview of Cuban black beans 2. 00:38 Ingredients and quick vs. old-school options 3. 00:59 Soaking and simmering the beans 4. 01:41 Sautéing chorizo and aromatics 5. 01:57 Adding seasonings and simmering 6. 02:31 Garlic, brown sugar and finishing touches 7. 03:03 Serving suggestions and closing remarks Answers ## Questions about this video How long do the dried black beans need to simmer? The beans simmer for about an hour and should be checked for doneness, adding more water if they remain hard. Once soft, they are set aside before the seasoning step. Can I make this recipe without pork? Yes, Chef Z notes that the chorizo step can be skipped entirely for those who don't eat pork, or smoked ham can be used instead. What is the best way to serve Cuban black beans? Chef Z recommends serving them the next day with white rice, as the flavors develop. They can also be eaten as a soup, topped with queso fresco, hot sauce and casabe. ## Full Transcript — Download SRT & Markdown 00:00 Speaker A Hey everyone, I'm Chef Z, and on today's episode of Mise en Place, I'm finally showing you guys how to make Cuban black beans. This is a dish that has been highly requested on my Instagram and Facebook pages, and I'm so excited to bring it to life. So if you want to learn how to make this dish, then just keep watching. 00:15 Speaker A There are many different ways of making Cuban black beans, and today we're making it a mi manera, which is my way. And as you can see right here, I'm the boss in this kitchen. But nonetheless, there are still two ways to make Cuban black beans. There's the old school way, which is how I'm showing it to you guys today, and then there's the quick and easy way. 00:38 Speaker A And throughout this video, I'm going to be giving you guys some tips and tricks on how to make it this way. But if you want its own separate video on quick and easy Cuban black beans, just let me know, and I'll be more than happy to make this video. All right, so now on to the ingredients. To make these beans, we're going to need some raw beans that have been soaking overnight in water, along with some onions, peppers, and garlic that are roughly chopped. If you're making it quick and easy, feel free to skip these two things, because you're going to be using a can of black beans. 00:52 Speaker A Now, as you guys can see right here, I have a ton of ingredients, and don't be intimidated. Please don't. But like I said, because there are so many, I'm not going to list them one by one, but I will list them right here. So feel free to screenshot it, hold on to it, and keep it tight as you follow along. 00:59 Speaker A Making black beans the old school way is a process that can take a long time, but they taste phenomenal in the end. 01:08 Speaker A Let's start by adding our soaked black beans with some water to a pot. Then add half an onion, pepper, garlic, oil, and a bay leaf. This will begin giving our frijoles negros some awesome flavor. 01:21 Speaker A Let your beans simmer away for an hour and check back for doneness. You want your beans to be nice and soft. So if they feel like little hard pebbles, add more water and continue to simmer them until they soften. 01:30 Speaker A Once your beans are tender, set them aside, and in a separate pan, sauté a healthy serving of chorizo. You can also use some smoked ham instead. You can also skip this step altogether if you're not the biggest fan of pork. 01:41 Speaker A Next, add your diced onions and pepper and cook until they become translucent. 01:50 Speaker A Then add your sautéed veggies and chorizo to the pot of black beans, because we're going to start making magic happen. 01:57 Speaker A Add all of your seasonings, such as the black pepper, cumin, oregano, adobo, sofrito, vino seco, and tomato paste. 02:19 Speaker A You can also add another bay leaf if you like. And we're going to simmer the beans for 20 minutes or so, until they become beautifully thick. 02:31 Speaker A Then add your mashed garlic. I like to add the garlic towards the end, because I love a rich garlic taste, and in my kitchen, we never do dull garlic. 02:49 Speaker A At the very end, sprinkle some light brown sugar. This touch of sweetness really brings the dish together, and it balances out all those flavors, especially the vino seco. 03:03 Speaker A Finish off by simmering the beans for another 2 minutes. I like to think of this as good luck, and if you can resist, serve the beans the next day with some white rice, because Cuban black beans always taste a lot better when they've had a chance to dance and mingle. So that's my recipe for Cuban black beans, and these beans taste amazing with white rice or as a soup. And what I love to do is add a little bit of queso fresco, some hot sauce, and casabe. And if you've never had frijoles negros with casabe, take my word for it, it's absolutely delicious. If you have any questions on this recipe, visit my website, chefzcooks.com. 03:16 Speaker A And just to let you guys know, I do go into a little bit more detail on the blog, so check it out, or you could always comment below, ask your questions, and I'll get back to you guys fairly quickly. I'm also on social media, so feel free to follow me on Snapchat and Twitter, and I have the rest of the information listed for you right here. 03:24 Speaker A Until next time, I'm Chef Z. Buen provecho. 03:52 Speaker A Then add your mashed up garlic. I like to add the garlic towards the end because I love a rich garlic taste and in my kitchen we never do dull garlic. 04:09 Speaker A At the very end, sprinkle some light brown sugar. This touch of sweetness really brings the dish together and it balances out all those flavors, especially the vino seco. 04:19 Speaker A Finish off by simmering the beans for another 2 minutes. I like to think of this as good luck and if you can resist, serve the beans the next day with some white rice because Cuban black beans always taste a lot better when they've 04:31 Speaker A had a chance to dance and mingle. So that's my recipe for Cuban black beans and these beans taste amazing with white rice or as a soup. And what I love to do is add a little bit of queso 04:45 Speaker A fresco, some hot sauce and casabe. And if you've never had frijoles negros with casabe, take my word for it, it's absolutely delicious. If you have any questions on this recipe, visit my website chefzcooks.com. 04:59 Speaker A And just to let you guys know, I do go into a little bit more detail on the blog, so check it out or you could always comment below, ask your questions and I get back to you guys fairly 05:09 Speaker A quickly. I'm also on social media, so feel free to follow me on Snapchat and Twitter and I have the rest of the information listed for you right here. 05:17 Speaker A Until next time, I'm Chef Z, buen provecho. Topics: Cuban black beans frijoles negros Cuban recipe black beans from scratch chorizo sofrito vino seco casabe Chef Z Mise en Place Study this video - [Flashcards from this video](https://sozai.app/tools/ai-flashcard-generator/?from=transcript&id=82551) - [Quiz on this video](https://sozai.app/tools/quiz-generator/?from=transcript&id=82551) Free, made by AI from this transcript. No signup. --- This is the markdown twin of https://sozai.app/transcript/i-can-t-create-a-meaningful-slug-from-this-title-youtube-video-transcript-describes/ — the same content, without the markup. Published by SozAI (https://sozai.app). Reuse and quotation are allowed with attribution and a link back. Machine-readable index: https://sozai.app/llms.txt · data API: https://sozai.app/api/