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 a bowl of arroz con frijoles (rice with Cuban black beans) alone without meat or, a bowl of frijoles colorados (Cuban red beans). YUM!
This frijoles negros 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!
Ingredients You’ll Need
- Green bell pepper, yellow onion, garlic. Our Cuban sofrito! These vegetables are typically the base of most Cuban recipes.
- Black beans. Either canned black beans (I like Kirby or El Ebro brands but use what you have on hand!) or dried black beans, if you’re making it from scratch.
- Water. This is needed to cook the beans with the black bean liquid from the can so they don’t dry out. Black beans soak up liquid quickly so water is vital!
- Extra virgin olive oil.
- Red wine vinegar. You can use white vinegar if that’s what you have on hand.
- Granulated sugar. A little bit of sugar balances out all the savory, salty, and acidic flavors of this recipe.
- Oregano, cumin, bay leaf, salt + pepper to taste. Spices make the world go round. If you’re wondering how to make black beans more flavorful, this is it!
How To Make This Cuban 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.
I included the instructions below for both. No matter how you make them, these Cuban frijoles negros will be as rich, silky, and delicious as you can imagine!
To make frijoles negros 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, with the lid on.
- Start with sofrito. After most of the water has been absorbed, you can start making the sofrito (garlic, green peppers, onion mixture). But 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.
- Simmer with the rest of the ingredients. In a saucepan, add the sofrito, softened black beans, water, olive oil, red wine vinegar, sugar, salt, oregano, cumin, pepper, 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 frijoles negros using canned beans (the quick way)
- Start cooking with sofrito. In a large skillet, sauté green pepper, onions, and garlic (sofrito) at medium-high 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, cumin, pepper, and a bay leaf. Stir to combine and bring to a boil. Cover.
- Cook until silky perfection. Reduce to low heat and simmer for 20 minutes until desired consistency. What you’re looking for is thick and creamy. And that’s all folks!
If you’re looking for more recipes for Cuban beans, make my Frijoles Colorados (Authentic Cuban Red Beans)!
How long do cooked Cuban 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 of these frijoles negros!
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)
Frijoles Negros (Cuban Black Beans)
Ingredients
- 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 or one 12-ounce bag of dried black beans)
- 1 cup water
- 1 tablespoon extra virgin olive oil
- 1 tablespoon red wine vinegar
- 2 teaspoons granulated sugar
- 1/2 teaspoon oregano
- 1/2 teaspoon cumin
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 bay leaf
- White rice
Instructions
To make black beans from scratch using dry beans
- First, you have to soak the black beans in a pot full of 3 cups of water overnight.
- 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, with the lid on. 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. Make sure to keep an eye on them. After softening them for 60 minutes, drain and transfer to a bowl. Set aside.
- In a saucepan, sauté green pepper, onions, and garlic at medium heat for 5 minutes until softened.
- Next, add the softened black beans, water, olive oil, red wine vinegar, sugar, salt, oregano, cumin, pepper, and a 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 and silky consistency. Taste and adjust seasonings, if needed. Serve on top of white rice or by itself. Enjoy!
To make black beans using canned beans
- In a saucepan, sauté green pepper, onions, and garlic at medium heat for 5 minutes until softened.
- Next, add canned black beans (DO NOT DRAIN), water, olive oil, red wine vinegar, sugar, salt, oregano, cumin, pepper, and a 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 and silky consistency. Taste and adjust seasonings, if needed. Serve on top of white rice or by itself. Enjoy!
Laura says
This was so good. Thanks for a great recipe.
Jamie Silva says
Thank you so much! So happy you enjoyed it!
Aimee says
Just like what I grew up with in Tampa!
Cuban soul food!
Katrina says
Hi! Question… when I increase the servings from 4 to 8, the quantity of dried beans requested remained the same while everything else increases in quantity. Do I just need to double the amount of dried beans?
Jamie Silva says
Yep, you can double it!
Cora says
I like this recipe. I’ve used it with dried beans and canned beans. For me, I think next time with canned beans I’ll try only a half cup of water, as it was not reduced at all after only 20 minutes.
Thank you for the recipe!
Janice says
Love ❤️❤️ this recipe. I used Goya canned black beans. Quick, easy, delicious. A keeper recipe for my son, Spanish heritage.
Jamie Silva says
Thank you, Janice! So happy to hear you loved my recipe!
Chris says
TY for this dish. Used Goya BBs. I added minced tomatoes and fried yellow plantains….served w jasmine rice
Delish :)
Jamie Silva says
Sounds delish! Thank you for sharing!
Gus says
TOP FLAVOR!
It’s so good, it’s hard not to make it every day.
Jamie Silva says
So happy to hear, Gus!
Janice Castanteen says
Authentic recipe, two things I would recommend to really give your beans the extra touch, instead of chopped green pepper blacken your pepper whole removing seeds and stem then add to pot. Also always use white vinegar. Wow what an amazing taste.
Mike says
Hi, just making these black beans today. I am doing the dried beans from a package. I cooked them for 60 minutes but they were still very firm. cooked for another 30 miutes then simmered with lid on for another hour. It seems like the beans still aren’t cooked enough. Is ther something I’m missing? Sees like cooking time is not nearly enough in the recipe.
Jamie Silva says
Hi Mike! There are a few reasons why the beans are not softened. First things first, did you soak the dry beans in enough water overnight, all night? That’s your first step before cooking. Are the beans possibly old? Older beans lose their ability to soak water. Lastly, if you’ve soaked overnight and you’ve been cooking for over 2 hours, you can try adding 1/4 tsp of baking soda and simmer for another 30-40 minutes. Hope this helps!
Caesar says
Excellent recipe and quick and easy. We’ve had it twice now and it will definitely become a regular at our table,!
Thank you, Jamie
D Sierra says
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. 🤗😋
Kate says
This is what i remember my abuela’s black beans tasting like. Thank you for this recipe!! She never wrote it down and Ive never been able to recreate it until now.
Jamie Silva says
Lol ‘not writing down recipes’ is a common theme in Cuban families. Glad you loved it!
Glennie says
Thanks for this wonderful recipe, Jamie! I did the easier one and it was fantastic. Where has cuban food been all my life? I’m 60 and just wasn’t exposed to it where I lived. I find that I LOVE it. Thanks again for sharing. I’ll be making this often.
Jamie Silva says
Happy to hear, Glennie!
Jessica Perez says
Hello!!!
In your recipe above, I’m seeing black pepper and cumin as part of the ingredients. I don’t however see these seasonings in your instructions. Should we NOT use the cumin and black pepper?
Gracias! Going to try your quick version of the beans!!
Jamie Silva says
Yep! Add all the ingredients you see! :)
Carmen Bellis says
Can’t wait to try this! Do you have an Instant Pot recipes?
Jamie Silva says
I don’t, sorry! :(
Jorge says
Hi, my Mom her cousin alog with her best friend always added, (add)vinegar and sugar.. to their black neans and they still cook at ages 89~90 .. Thankx for your recipes also my mother could cook chicken and rice in 1/2 hr. the best…. really bar none. Unfortunately she no longer cooks.
Alina says
Hi Jamie! I’ve never heard about adding the vinegar during the cooking process or sugar, for that matter, but I’m going to try it next time. I find giving the beans a quick whirl with an immersion blender gives them a great texture too. Thank you for sharing this recipe. 😊
Jamie Silva says
Let me know what you think! :)