Frijoles Negros (Authentic Cuban Black Beans)
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!
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.
- 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
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