Cuban Black Beans (Frijoles Negros)

Cuban Black Beans (Frijoles Negros)

Slow-simmered black beans seasoned with sofrito, cumin, and a splash of vinegar are the backbone of Cuban cooking. Serve alongside rice for the classic moros y cristianos.

1 hour (with canned beans) or 3 hours (with dried)
6 servings
Cuba
🥗 Salads & Sides

Ingredients

  • 2 cans (15 oz each) black beans with liquid (or 1 lb dried beans, soaked overnight and cooked until tender)
  • 1 green bell pepper, finely diced
  • 1 medium onion, finely diced
  • 4 cloves garlic, minced
  • 2 tablespoons olive oil
  • 1 teaspoon cumin
  • 1 teaspoon oregano
  • 2 bay leaves
  • 1 tablespoon white vinegar
  • 1 teaspoon sugar
  • Salt and pepper
  • White rice for serving

Instructions

  1. 1

    Heat olive oil in a large pot over medium heat. Cook bell pepper and onion until softened, about 6-7 minutes. Add garlic, cumin, and oregano. Cook 1 minute.

  2. 2

    Add beans with their liquid, bay leaves, sugar, and 1/2 cup water. Bring to a simmer.

  3. 3

    Scoop out about 1/2 cup of beans, mash them with a fork, and return to the pot. This thickens the sauce naturally.

  4. 4

    Simmer uncovered for 30-40 minutes, stirring occasionally, until thick and creamy. Add vinegar in the last 5 minutes.

  5. 5

    Remove bay leaves. Season with salt and pepper. Serve over or alongside white rice.

More from Salads & Sides