Cuban Black Beans Recipe: Frijoles Negros

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Cuban black beans, or frijoles negros, have always been a staple in my kitchen. This hearty and flavorful dish is made with sofrito, a blend of aromatic vegetables, and simmered to perfection for a rich and satisfying meal. Perfect as a main dish or as a side, this recipe is sure to impress your family and friends with its authentic taste and texture.

Over the years, we have combined the various techniques of our family members (mostly the abuelas) to create this delicious and authentic Cuban black beans recipe. It’s simple to make, yet bursting with the flavors and aromas that define Cuban cuisine.

Whether you’re a seasoned cook or a beginner looking to expand your repertoire, this authentic Cuban black beans recipe promises to be an unforgettable addition to your culinary journey.

How To Make Authentic Cuban Black Beans

Ingredients

To make authentic Cuban black beans, you’ll need the following ingredients:

• 1 12 ounce bag of dried black beans, soaked overnight
• 4 garlic cloves, minced
• 1/2 large onion, chopped
• 1/2 green bell pepper, chopped
• olive oil
• 1 bay leaf
• 1/2 teaspoon oregano
• 1/2 teaspoon cumin
• 1 tablespoon white vinegar
• 1-2 teaspoons sugar
• water (for cooking the beans)
• salt and pepper, to taste

Ingredient Substitutions

If you can’t find some of the ingredients or prefer a quicker version of the recipe, here are a few substitutions:

• Instead of dried black beans, you can use 2 cans of black beans. Just remember you won’t need to soak overnight.
• If you don’t have a green bell pepper, you can use a red or yellow one (although this will slightly change the flavor).

Preparing the Beans

Soaking

Firstly, I like to rinse my dried black beans thoroughly in a colander under cold water to remove any dirt or debris.

After rinsing, I place the beans in a large bowl or pot and cover them with at least 2-3 inches of cold water. This is usually around 3 cups of water. I prefer to let the beans soak for a minimum of 8 hours or overnight, which helps soften them and reduces cooking time.

If I’m short on time, I can use the quick soak method—boiling the beans for 2 minutes, removing them from the heat, and soaking them for 1 hour.

Boiling the Beans

After soaking, I drain and rinse the beans again. I then place the beans in a large pot and add enough water to cover them by about 2 inches (about 5 cups).

Bring the mixture to a boil over high heat. Upon reaching a boil, I reduce the heat to low and cover the pot. It’s crucial to maintain a gentle simmer for the beans to cook evenly. The beans usually require 1 hour of simmering to reach the desired tenderness, with occasional stirring to ensure even cooking.

Remember to consistently check the water level in the pot and add more as needed to keep the beans submerged. Once the beans are tender, I remove them from the heat and drain them.

Making the Sofrito

The next step is to create the sofrito for authentic Cuban black beans. I use a mix of green bell pepper, onion, garlic, and olive oil to form the base of the sofrito.

First, I chop half of a green bell pepper and half of a white or yellow onion into small, evenly-sized pieces. Feel free to adjust the quantity of peppers and onions according to your taste, but I recommend keeping a balanced ratio. I also smash and mince some garlic cloves, as they will infuse the sofrito with a powerful, authentic flavor.

Once all of my veggies are prepped, I heat a generous amount of olive oil in a large skillet over medium-high heat. I prefer using olive oil because it adds a rich, yet subtle, hint of flavor to the sofrito that blends seamlessly with the Cuban black beans. With the oil hot and shimmering, I toss in the chopped onions and green peppers.

At this point, I occasionally stir the veggie mixture, making sure all the pieces cook evenly. As the onions become slightly transparent, I add the minced garlic. The mix of onions, green peppers, and garlic starts to cook down, allowing the flavors to meld together.

After a few minutes, the sofrito comes to life with soft, aromatic vegetables that are ready to be combined with the Cuban black beans. This sofrito provides a delicious, flavorful foundation for Cuban black beans, delivering an authentic taste that is hard to resist. Remember, the key to achieving that authentic flavor is taking the time to build a rich, fragrant sofrito using high-quality ingredients like fresh green peppers, onions, garlic, and olive oil.

Final Simmer

Now that the beans are soft and velvety smooth, I add them back to the pot along with 1 cup of water, the sofrito, bay leaf, cumin, oregano, sugar, vinegar, salt, and pepper and simmer for about 20 minutes to infuse all the flavors.

For a creamier texture, you can partially mash some of the cooked beans in the pot before serving. This will thicken the sauce and create a classic Cuban black bean consistency. I do this with the back of a large spoon.

You can also try using less water in this step if you find the consistency to be too watery.

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Yield: 6 servings

Cuban Black Beans Recipe (Frijoles Negros)

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Bring the taste of Cuba to your dinner table with this authentic Cuban black beans recipe.

Prep Time 20 minutes

Cook Time 1 hour

Total Time 1 hour 20 minutes

Ingredients

• 1 12 oz dried black beans (soaked overnight)
• 1/2 green pepper (chopped)
• 1/2 onion (chopped)
• 4 garlic cloves
• 1 bay leaf
• 1/2 tsp oregano
• 1/2 tsp cumin
• 1-2 tsp sugar
• 1 tbsp white vinegar
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

To make from dried beans:

1. Rinse the beans in a colander with cold water.
2. Place the beans in a large pot and add enough water to submerge them completely. This is usually around 3 cups of water. Make sure the water line is at least an inch above the beans.
3. Cover the pot and soak the beans overnight.
4. To prepare the beans, first, drain them. Then, place the beans in a large pot and add enough water to completely submerge them by at least 2 inches. This is usually around 5 cups of water.
5. Bring to a boil.
6. Once it boils, stir the beans, cover the pot, and reduce the heat to low. Let it simmer for 1 hour, or until the beans are soft, frequently stirring and adding water as needed to keep the beans submerged.
7. When the beans are almost done, make the sofrito. Coat a frying pan with olive oil and set to medium heat.
8. Chop the green pepper, onion, and garlic, and add all but the garlic to the hot pan.
9. Saute the sofrito until the vegetables are soft, translucent, and aromatic. This should take a few minutes. Then add the garlic and saute for another 30 seconds. Remove from heat.
10. Drain the beans again and add back to the pot with 1 cup of water.
11. Add the sofrito, bay leaf, oregano, cumin, sugar, vinegar, salt, and pepper to the beans. Cover and simmer on low for about 20 minutes.
12. Remove the bay leaf and serve over white rice.

To make from canned beans:

1. Coat a saucepan with olive oil and set to medium heat.
2. Chop the green pepper, onion, and garlic, and add all but the garlic to the hot pan.
3. Saute the sofrito until the vegetables are soft, translucent, and aromatic. This should take a few minutes. Then add the garlic and saute for another 30 seconds. Remove from heat.
4. Add the canned beans (including the liquid in the can), sofrito, bay leaf, oregano, cumin, pepper, sugar, vinegar, 1/4 tsp of salt, and 1 cup of water. Bring to a boil.
5. Cover and simmer on low for about 20 minutes.
6. Remove the bay leaf and serve over white rice.

Notes

For a creamier texture, you can partially mash some of the cooked beans in the pot before serving. This will thicken the sauce and create a classic Cuban black bean consistency.

Nutrition Information:

Yield:

6

Serving Size:

1
Amount Per Serving: Calories: 210Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 198mgCarbohydrates: 39gFiber: 9gSugar: 3gProtein: 13g

How To Serve Cuban Black Beans

When it comes to serving authentic Cuban black beans, they are traditionally served over a bed of white rice. This is how we always eat frijoles negros in our house. This is often paired with plantains and meat, like picadillo.

You can add some variation to your black beans with the ingredients below:

• Jalapeño: For those who enjoy a spicy kick, finely dice and sauté some jalapeño peppers, mixing them into the beans for a hint of heat.
• Cilantro: A sprinkle of freshly chopped cilantro over your beans adds a touch of brightness and herbal aroma that’s perfect for rounding out the flavors.
• Tabasco sauce: Adding a splash of Tabasco sauce is my favorite variation (but don’t tell my grandma).
• Ham: Some people like to add a ham hock to their Cuban black beans. To do this, add the ham hock when you boil the beans. For a vegetarian version, you can add a little bit of liquid smoke to mimic the smoky flavor of the ham.

Whichever course or pairing combination you decide on, Cuban black beans are a delicious and versatile dish that can be easily adapted to satisfy a wide range of tastes!

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