Cuban Black Beans Recipe (Frijoles Negros)

A tender and savory Cuban black beans recipe cooked to silky perfection. The most flavorful side dish paired with white rice.

Growing up in a Cuban family means you ate a lot of rice and beans for dinner. To be honest, sometimes I would opt for rice and beans alone without meat. Of course, my mom would hate that but it is what it is.

This Cuban black beans recipe is my mom’s recipe. She is the cooking legend in my family. Her black beans are always requested for dinner parties and holidays!

When I asked her for the recipe, she told me to make them using canned beans to save myself and everyone else time. She gets me. The traditional way to make black beans is to first soak the beans in water overnight before cooking. I included the instructions below just in case you’re feeling bold that day.

I did, however, follow her orders and made this recipe with canned black beans. They were as rich, silky, and delicious as you can imagine!

How To Make This Cuban Black Beans Recipe – Two Ways!

I will show you two ways to make black beans. You choose your own adventure here, depending on how much time you have.

To make Cuban black beans from scratch using dry beans (the long way)

• Soak the beans. You must soak them in a pot full of water overnight. If you’re using a 12-ounce bag of black beans, you need 3 cups of water for soaking.
• Soften the beans. The next day, drain and then add 5 new cups of water to the pot. Bring to a boil and cook them for 60 minutes, stirring frequently.
• Start with sofrito. After most of the water has been absorbed, you can start making the sofrito (garlic, green peppers, onion mixture). But careful not to let the beans dry out completely. You can add 1 cup of water if they are absorbing the water too quickly. Keep an eye on them.
• Continue cooking with the rest of the ingredients. In a saucepan, add the sofrito, softened black beans, water, olive oil, red wine vinegar, sugar, salt, oregano, and a bay leaf. Stir to combine and bring to a boil and place the lid on top.
• Cook until silky perfection. Reduce to low heat and cook for 20 minutes until desired consistency. What you’re looking for is a thick and creamy consistency.

To make black beans using canned beans (the quick way)

• Start cooking with sofrito. In a skillet, sauté green pepper, onions, and garlic (sofrito) at medium heat for 5 minutes until softened.
• Add the remaining ingredients. In a saucepan, add the canned black beans (DO NOT DRAIN), water, olive oil, red wine vinegar, sugar, salt, oregano, and a bay leaf. Stir to combine and bring to a boil. Cover.
• Cook until silky perfection. Reduce to low heat and cook for 20 minutes until desired consistency. What you’re looking for is thick and creamy. And that’s all folks!

How long do cooked black beans last?

Cooled, cooked black beans last 4-5 days in the fridge in an airtight container. Make sure they don’t stay at room temperature after cooking for longer than 1-2 hours to avoid the growth of bacteria. You can also freeze cooked black beans for up to 4 months.

Once you make them, you can serve them over white rice. Prepare to absolutely love the flavor!

Can’t wait to hear all about it! :)

You may also like:

• Classic Cuban-Style Arroz Con Pollo
• Vegan Black Bean Croquettes
• Easy Cuban Black Bean Soup (Dairy-Free, Vegetarian)
• 30-Minute Arroz Con Salchicha (Cuban-Style Yellow Rice + Sausage)
• Cuban-Style Beef Stew (Ropa Vieja)