Frijoles Negros (Authentic Cuban Black Beans)

Frijoles negros are a staple in Cuban cuisine, known for their creamy texture and rich, savory flavor. Whether I prepare them the traditional way with dried beans or take the quicker route with canned beans, this dish always delivers comforting, homestyle goodness. It’s one of those sides that easily stands on its own but also rounds out any Cuban plate beautifully.

Why You’ll Love This Recipe

I love that this recipe gives me options depending on how much time I have. The traditional version brings all the depth and authenticity I remember from my childhood, while the canned version saves time without compromising on taste. Both yield a silky, flavorful pot of black beans that pair perfectly with rice, grilled meats, or even on their own. These frijoles are comforting, hearty, and incredibly satisfying.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

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

Quick Method (Canned Beans):

• 1 tablespoon extra virgin olive oil

• 1/2 cup diced green pepper

• 1/2 cup diced yellow onion

• 2 cloves garlic, minced

• 2 cans black beans (15 ounces each)

• 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:

• Fluffy white rice

• Lechón asado

• Pollo a la plancha

• Cuban pollo asado

Directions

Traditional Method:

1. I soak the dried beans overnight in 3 cups of water, covered.

2. The next day, I drain the beans, add 5 fresh cups of water, and bring them to a boil. I let them cook for about 60 minutes, stirring often and adding more water if they start drying out. I test a few by squishing them with a spoon to check softness.

3. Once softened, I transfer the beans to a bowl with 1 cup of the cooking liquid.

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

5. I add the beans along with 1 cup of their cooking liquid, vinegar, sugar, oregano, cumin, salt, pepper, and bay leaf. I bring everything to a boil, cover, then lower the heat and let it simmer for 20 minutes until thick and creamy.

Quick Method:

1. I heat olive oil in a large saucepan and sauté the green pepper, onion, and garlic for 5 minutes over medium-high heat.

2. I add the canned beans with their liquid (I never drain them), water, vinegar, sugar, oregano, cumin, salt, pepper, and bay leaf. I stir it all together and bring it to a boil.

3. Then I cover it, reduce the heat, and simmer for 20 minutes until the beans reach a thick, silky texture.

Servings and timing

Servings: 4
Prep time: 10 minutes
Cook time: 20 minutes (plus optional 24-hour soak for traditional method)
Total time:

• Quick method: 30 minutes

• Traditional method: Approximately 1 day + 30 minutes (soaking + cooking)

Variations

• I sometimes add a bit of tomato paste for depth, especially if I want a thicker consistency.

• For a hint of heat, I toss in a pinch of cayenne or red pepper flakes.

• If I’m going the traditional route, using vegetable broth instead of water adds even more flavor.

• Some family members like their black beans with a touch of dry white wine—while not traditional, it does bring a nice acidity if I’m in the mood for experimenting.

Storage/Reheating

I store leftover black beans in an airtight container in the fridge for up to 4–5 days. I always let them cool before storing and never leave them out for more than 1–2 hours. For longer storage, I freeze them for up to 4 months. When reheating, I use a saucepan over medium heat or the microwave, adding a splash of water if they’ve thickened too much.

FAQs

How do I know when the black beans are fully cooked?

I test a few beans by mashing them with the back of a spoon. If they’re soft and creamy, they’re ready. I also look for a thick, silky consistency in the overall dish.

Can I use other types of beans in this recipe?

While black beans are traditional, I’ve used red beans or even pinto beans in a pinch. The flavor will be slightly different, but the method remains mostly the same.

Should I rinse canned black beans before using them?

For this recipe, I never rinse or drain the canned beans. The liquid adds flavor and helps create that creamy texture I love.

What can I do if my beans are too watery?

I simply let them simmer uncovered for a bit longer to reduce the liquid. Stirring often helps prevent them from sticking while thickening up nicely.

Can I make this in advance?

Yes, and I actually prefer it that way. I find the flavors deepen overnight, making the beans even better the next day.

Conclusion

Frijoles negros are more than just a side dish—they’re the heart of a traditional Cuban meal. Whether I’m slow-soaking beans for a Sunday dinner or making a quick weeknight batch with canned beans, this recipe never fails me. It’s rich, comforting, and full of the flavors I grew up with. I always come back to this dish when I need a taste of home, and I hope it brings the same joy to your table.

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