Cuban black beans, frijoles negros, are a staple of Cuban cooking. Slow-simmered with aromatics, spices, and just the right balance of tang and sweetness, these beans are deeply flavorful and comforting.
This recipe brings together the traditional elements of a Cuban sofrito (a sauté of onions, peppers, and garlic) with a touch of vinegar and sugar for that perfect balance. Whether served over white rice with a side of fried plantains, alongside roasted meats, or enjoyed on their own, these black beans capture the warmth and soul of Cuban cuisine.
Cuban Black Beans Recipe
Prep Time
10 mins
Cook Time
1 hour 30 mins
Serves
6
Ingredients
- 2 cups dried black beans (or 3 cans, drained and rinsed)
- 1 bay leaf
- 4 cups water or low-sodium vegetable/chicken broth
- For the Sofrito
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 1 green bell pepper, finely chopped
- 4 cloves garlic, minced
- Seasonings
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon salt (adjust to taste)
- ½ teaspoon black pepper
- 1 tablespoon red wine vinegar (or apple cider vinegar)
- ½ teaspoon sugar
Steps
1
Prepare the Beans
If using dried beans, rinse and soak overnight in plenty of water. Drain before cooking.
If using canned beans, skip to Step 3.
Add soaked beans, bay leaf, and water/broth to a large pot.
Bring to a boil, then reduce heat and simmer uncovered for 1½ to 2 hours, until beans are tender.
Add extra water as needed to keep the beans covered.
2
Make the Sofrito
Heat olive oil in a skillet over medium heat.
Add onion and bell pepper; cook for about 5 minutes until softened.
Stir in minced garlic and cook for 30 seconds, until fragrant.
3
Combine and Season
Add the sofrito to the pot of beans.
Stir in cumin, oregano, salt, black pepper, vinegar, and sugar.
Simmer uncovered for another 20–30 minutes, stirring occasionally, until thickened and flavorful.
4
Step 4: Serve and Enjoy
Remove the bay leaf.
Taste and adjust seasoning — add a touch more vinegar or cumin if needed.
Garnish with cilantro or parsley.
Serve hot over white rice, with fried plantains or roasted meats.