Growing up in a Cuban family means you ate a lot of rice & beans for dinner.

But let’s be honest, sometimes all you need is a bowl of a bowl of frijoles colorados (Cuban red beans) or straight up black beans. YUM!

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

5 stars
5-star review

“Thank you Jamie for publishing a delicious and authentic recipe. Lol how to explain “quajar”? You did fabulously. I love that you offered both versions and don’t drain liquid as others have or shame people for using the canned version. Both are delicious and have their place. Gracias. 🤗😋”

—D Sierra
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white bowl of frijoles negros (Cuban black beans) with a gold spoon

Saucepan

Perfect for quick meals. I use this 1-quart nonstick, anodized saucepan all the time and love that it has a lid to avoid any splatters. Super easy to clean and long-lasting.

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How To Make Frijoles Negros – Two Ways!

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

The traditional way (aka the long way) to make Cuban black beans is to first soak the beans in water overnight before cooking. The quicker way is to use canned black beans. My personal preference is using canned beans because when I want beans, I want them ASAP!

I included the instructions in the recipe card below for both. No matter how you make them, these Cuban frijoles negros will be as rich, creamy, silky, and delicious as you can imagine!

Cuban black bean recipe ingredients cooking in a pot

My niece swears these black beans are a meal all on their own—and honestly, she’s not wrong.

But if I’m building out a full plate, I usually pair them with arroz blanco and something savory like pollo a la plancha. And if we’re feeling extra Cuban about it, I’ll go all in with Cuban pollo asado too.

A white plate with pollo asado, white rice topped with black beans, fried plantains, and a lime wedge. A bowl of lime slices and a napkin are in the background.
A plate of white rice topped with Cuban-style black beans and diced green peppers sits next to a glass of amber-colored drink and gold utensils on a light-colored table.

Can’t wait to hear all about how much you loved them! :)

A white bowl filled with frijoles negros soup, garnished with chopped green peppers and a bay leaf, with a gold spoon resting inside. The bowl sits on a light gray surface.
4.85 from 95 reviews

Frijoles Negros (Authentic Cuban Black Beans)

Jamie Silva
Prep Time: 10 minutes
Cook Time: 20 minutes
Optional: soaking/softening the beans: 1 day 1 hour
Total Time: 30 minutes
Yield: 4 servings
Frijoles negros are a silky smooth Cuban black bean recipe cooked to perfection. Learn how to make them 2 ways – using dried black beans or canned black beans. Get ready for the most flavorful Cuban side dish served over white rice!
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Ingredients
 

Making Black Beans: Traditional Method

  • 12 ounces dried black beans
  • 8 cups water, divided
  • 1 tablespoon extra virgin olive oil
  • 1/2 cup diced green pepper
  • 1/2 cup diced yellow onion
  • 2 cloves garlic, minced
  • 1 tablespoon red wine vinegar
  • 2 teaspoons granulated sugar
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon salt, (or more to taste)
  • 1/4 teaspoon black pepper
  • 1 bay leaf

Making Black Beans: Quick Method

  • 1 tablespoon extra virgin olive oil
  • 1/2 cup diced green pepper
  • 1/2 cup diced yellow onion
  • 2 cloves garlic, minced
  • 2 cans Cuban black beans, (two 15-ounce cans)
  • 1 cup water
  • 1 tablespoon red wine vinegar
  • 2 teaspoons granulated sugar
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 bay leaf

Serving Suggestions

Instructions
 

Making Black Beans: Traditional Method

  • First, you have to soak the black beans in a pot full of 3 cups of water (save the remaining 5 cups for tomorrow). Cover and soak overnight.
  • The next day, drain the beans and then add 5 new cups of water to the pot. Bring to a boil and cook them for 60 minutes, stirring frequently.
  • Be 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. You can remove a few beans from the pot and squish them with the back of a spoon to make sure they have softened.
  • After softening the beans for 60 minutes, transfer them to a bowl with 1 cup of its cooking liquid. Set aside.
  • In a large saucepan, heat oil and sauté green pepper, onions, and garlic at medium-high heat for 5 minutes until softened.
  • Next, add the softened black beans with 1 cup of the cooking liquid from softening the beans, red wine vinegar, sugar, oregano, cumin, salt, pepper, and bay leaf. Stir to combine and bring to a boil.
  • Place the lid on top and reduce to low heat. Cook for 20 minutes until desired consistency. What you’re looking for is a thick, creamy, silky consistency. Taste and adjust seasonings, if needed. Serve on top of white rice or by itself as a side dish. Enjoy!

Making Black Beans: Quick Method

  • In a large saucepan, heat oil and sauté green pepper, onions, and garlic at medium-high heat for 5 minutes until softened.
  • Next, add canned black beans with the liquid (DO NOT DRAIN), water, red wine vinegar, sugar, oregano, cumin, salt, pepper, and bay leaf. Stir to combine and bring to a boil.
  • Place the lid on top and reduce to low heat. Cook for 20 minutes until desired consistency. What you’re looking for is a thick, creamy, silky consistency. Taste and adjust seasonings, if needed. Serve on top of white rice or by itself as a side dish. Enjoy!

Notes

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.
Serving: 1serving, Calories: 149kcal, Carbohydrates: 21g, Protein: 7.4g, Fat: 3.6g, Sodium: 419mg, Fiber: 8.7g, Sugar: 2g
Course: Side Dish
Cuisine: Cuban, Vegan, Vegetarian
Keyword: black bean recipes, black beans, black beans and rice, cuban black bean recipe, cuban black beans, cuban black beans recipe
Did You Make This?I want to know! Leave a comment & recipe rating below or tag @asassyspoon on social media!