Frijoles Negros Cubanos

Name: Frijoles Negros Cubanos
Prep time: 10 min
Cook time: 120 min
Total time: 130 min
Yield: 6 servings
Cuisine: Cuban
Ingredients: 500g dried black beans, soaked overnight; 1 large onion, diced; 1 green bell pepper, diced; 6 cloves garlic, minced; 2 tsp cumin; 1 tsp oregano; 2 bay leaves; 2 tbsp olive oil; 1 tbsp white vinegar; 1 tsp sugar; Salt and pepper

Frijoles Negros (free-HOH-lehs NEH-grohs)

Cuban Black Beans

⏱ Prep Time 10 min + soaking

📈 Difficulty Easy

👥 Servings

🔥 Calories 235 kcal

Thick, velvety black beans slow-cooked with sofrito, cumin, oregano, and a splash of vinegar — the soul of every Cuban plate.

Nutrition & Info

Protein 14.0g

Carbs 38.0g

Fat 3.0g

Protein Carbs Fat

Dietary

vegetarian vegan dairy-free gluten-free nut-free

Equipment Needed

large pot or Dutch oven wooden spoon

Presentation Guide

Vessel: deep bowl

Garnishes: diced raw onion, drizzle of olive oil

Accompaniments: white rice, avocado

Ingredients

500g dried black beans, soaked overnight
1 large onion, diced
1 green bell pepper, diced
6 cloves garlic, minced
2 tsp cumin
1 tsp oregano
2 bay leaves
2 tbsp olive oil
1 tbsp white vinegar
1 tsp sugar
Salt and pepper

Instructions

1
Drain soaked beans. Cover with fresh water by 5cm. Bring to a boil, then simmer.
2
In a skillet, sauté onion, bell pepper, and garlic in olive oil until soft — this is the sofrito.
3
Add sofrito, cumin, oregano, and bay leaves to the beans. Simmer 1.5-2 hours until beans are very tender.
4
Mash about 1 cup of beans against the side of the pot to thicken the broth.
5
Stir in vinegar and sugar. Season with salt and pepper. Remove bay leaves.
6
Serve over white rice.

💡

Did You Know?

Cubans debate whether to add sugar to black beans the way Americans debate politics — passionately and without resolution.

Chef's Notes

Equipment Tips

large pot or Dutch oven
wooden spoon

Garnishing

diced raw onion, drizzle of olive oil

Accompaniments

white rice, avocado

The Story Behind Frijoles Negros Cubanos

Black beans have been cultivated in the Americas for over 7,000 years. In Cuba, they became the daily staple that defines the national diet, appearing at virtually every meal alongside rice. The technique of mashing some beans to thicken the broth is a distinctly Cuban innovation that creates the characteristic velvety texture.

🕐 Traditionally enjoyed served daily with rice 📜 Origins: Pre-Columbian

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