Frijoles Negros (Authentic Cuban Black Beans)

Ingredients

• 340 gdried black beans
• 1.9 litres (8 cups), dividedwater
• 15 ml (1 tablespoon)extra virgin olive oil
• 75 g (½ cup), dicedgreen pepper
• 75 g (½ cup), dicedyellow onion
• 2 cloves, mincedgarlic
• 15 ml (1 tablespoon)red wine vinegar
• 8 g (2 teaspoons)granulated sugar
• ½ teaspoondried oregano
• ½ teaspoonground cumin
• ½ teaspoon, or more to tastesalt
• ¼ teaspoonblack pepper
• 1bay leaf
• 15 ml (1 tablespoon)extra virgin olive oil
• 75 g (½ cup), dicedgreen pepper
• 75 g (½ cup), dicedyellow onion
• 2 cloves, mincedgarlic
• 2 cans (2 × 425 g / 15 oz)Cuban black beans
• 240 ml (1 cup)water
• 15 ml (1 tablespoon)red wine vinegar
• 8 g (2 teaspoons)granulated sugar
• ½ teaspoondried oregano
• ½ teaspoonground cumin
• ½ teaspoonsalt
• ¼ teaspoonblack pepper
• 1bay leaf
• To servefluffy white rice
• To servelechón asado
• To servepollo a la plancha
• To serveCuban pollo asado

Instructions

1. 1

   Soak the beans

   For the traditional method, put the dried beans in a pot with 710 ml (3 cups) of the water. Reserve the remaining 1.2 litres (5 cups) for the next day, cover the pot and leave the beans to soak overnight.

2. 2

   Boil the beans

   The next day, drain the beans and return them to the pot with 1.2 litres (5 cups) of fresh water. Bring to the boil and cook for 60 minutes, stirring frequently.

3. 3

   Check the water

   Keep an eye on the pot so the beans do not cook dry. If they are absorbing the water too quickly, add 240 ml (1 cup) of water. To check whether they have softened, press a few beans with the back of a spoon.

4. 4

   Reserve the liquid

   Once the beans have softened after 60 minutes, transfer them to a bowl with 240 ml (1 cup) of their cooking liquid. Set aside.

5. 5

   Soften the vegetables

   In a large saucepan, heat the oil over medium-high heat. Add the green pepper, onion and garlic and sauté for 5 minutes, until softened.

6. 6

   Season the beans

   Add the softened beans and 240 ml (1 cup) of their cooking liquid, then add the red wine vinegar, sugar, oregano, cumin, salt, pepper and bay leaf. Stir to combine and bring to the boil.

7. 7

   Simmer until creamy

   Cover the saucepan, reduce the heat to low and cook for 20 minutes, until the beans reach your preferred consistency. They should be thick, creamy and silky. Taste and adjust the seasoning if needed, then serve over white rice or on their own as a side.

8. 8

   Start the quick method

   For the quick method, heat the oil in a large saucepan over medium-high heat. Add the green pepper, onion and garlic and sauté for 5 minutes, until softened.

9. 9

   Add canned beans

   Add the canned beans with their liquid; do not drain them. Pour in the water and add the red wine vinegar, sugar, oregano, cumin, salt, pepper and bay leaf. Stir to combine and bring to the boil.

10. 10

    Simmer and serve

    Cover the pan, reduce the heat to low and cook for 20 minutes, until the beans are as thick and silky as you like. Taste and adjust the seasoning if needed, then serve over white rice or on their own as a side.

What are frijoles negros?

Frijoles negros means black beans in Spanish, and the dish is a familiar part of Cuban cooking, often served with white rice. This version builds flavour with a sautéed base of green pepper, onion and garlic, then seasons the beans with vinegar, cumin and oregano.

The two methods suit different schedules: dried beans are soaked and cooked before being simmered with the seasonings, while canned beans go straight into the pan. Both methods aim for a rich, soft texture rather than beans that remain firm and separate.

Nutrition and macros by portion

The nutrition label shows one serving as written: 149 calories, 7g protein, 21g carbs, 4g fat.

The beans provide most of the carbohydrates and plant protein, while olive oil contributes much of the fat. For a balanced plate, serve a measured portion of beans and rice alongside vegetables or one of the suggested main dishes.

Choosing your method

Dried beans: soaking them overnight starts the traditional method, followed by a separate 60-minute cooking stage before the final simmer. Keep some cooking liquid to add flavour and help make the finished beans creamy.

Canned beans: use the beans with their liquid, as directed, and add the measured water. This skips the soaking and initial cooking, making it the quicker option.

Build the flavour base

Sofrito base: give the green pepper, onion and garlic the full 5 minutes in the oil so they soften before the beans go in. Stir them as they cook to prevent the garlic from catching.

Seasoning: red wine vinegar adds a tangy note, while cumin and oregano bring warmth and fragrance. The sugar balances the sharpness; taste at the end before adding any extra salt.

Getting the texture right

Soft beans: for the dried-bean method, press one against the side of the pot with the back of a spoon to check it has softened. If the pot is running low on water during the initial cook, add the stated extra cup.

Silky sauce: the covered 20-minute simmer lets the seasonings mingle and the liquid thicken. Check the consistency towards the end and cook to the thickness you prefer.

Timing the recipe

Dried beans: allow for an overnight soak, then the 60-minute initial cook and 20-minute final simmer, as well as time to sauté the vegetables. The stated 30-minute total does not include the overnight soak or the initial bean cooking time.

Canned beans: this method starts with the sauté and finishes with a 20-minute simmer, so it is the practical choice when you want beans on the table sooner.

What to serve alongside

Rice: fluffy white rice is the classic accompaniment and soaks up the seasoned bean liquid. Spoon the beans over the rice or serve them beside it.

Other dishes: the recipe also suggests serving the beans with lechón asado, pollo a la plancha or Cuban pollo asado. They can also be served by themselves as a side dish.

Recipe notes & tips

• Rinse and sort dried beans before soaking, removing any small stones or damaged beans.
• Keep the reserved bean liquid for the dried-bean method; it helps create a creamy sauce.
• Do not drain the canned beans, as their liquid is part of the quick-method mixture.
• Stir the vegetables while they sauté so the garlic softens without browning too much.
• Taste the beans after simmering and adjust the salt only once the flavours have melded.
• Serve the beans while hot so the thick sauce coats the rice well.

Variations

• More pepper: add extra green pepper to the sauté for a stronger vegetable base.
• More vinegar: add a little extra red wine vinegar at the end for a sharper finish.
• Milder cumin: reduce the cumin slightly if you prefer a gentler spice flavour.
• Rice bowl: serve the beans over a generous bed of fluffy white rice.
• Side dish: leave out the rice and serve the beans alongside a Cuban main.

Common mistakes to avoid

• Draining canned beans: the recipe uses their liquid, so add the cans without draining them.
• Letting dried beans dry out: check the pot during their 60-minute cook and add the stated cup of water if needed.
• Skipping the bean check: press a few beans with a spoon to confirm they have softened before moving on.
• Rushing the vegetables: sauté them for the full 5 minutes so they soften before the beans are added.
• Overcooking the sauce: check the beans during the final 20-minute simmer and stop when they reach your preferred thickness.

How to store

Cool leftovers promptly, then store them in an airtight container in the fridge for up to 3 days. Reheat gently in a saucepan, stirring and adding a splash of water if the beans have thickened too much; store rice separately where possible.

Frequently asked questions