Recipe by the Sabrosa Gourmet Sisters


Serves: 4

  • 1/2 lb (8 oz.) dried black beans
  • 32 fl oz chicken broth (low sodium)
  • 2 tbsp Sabrosa Gourmet Manzanilla Extra Virgin Olive Oil
  • 1/2 onion small diced
  • 3 cloves garlic minced
  • 2 bay leaves
  • 1 tsp Sabrosa Creole Pepper Salt
  • Freshly ground black pepper
  • 1 tbsp parsley chopped


Put the beans in a bowl and cover with 3 inches of clean water. Soak at room temperature, or in the refrigerator (if the kitchen is very warm ) for a few hours or overnight.
Drain the beans well. Put in a large pot and cover with 2 inches of chicken broth. Bring to a boil, reduce heat, cover and simmer, stirring occasionally and add more chicken broth if necessary. Cook until the beans are tender when pierced with a fork, about 45 minutes to an 1 hour.
In a medium saucepan heat the Sabrosa Gourmet Manzanilla Extra Virgin Olive Oil and cook the onion for 3-5 minutes or until translucent . Add the garlic, Sabrosa Creole Pepper Salt, pepper, bay leaves, and cook for 1 minute. Immediately pour the beans and liquid in the saucepan. Simmer until the liquid become thicker, about 15 minutes. Turn off the heat and add the parsley and more Sabrosa Creole Pepper Salt and pepper if needed.