Cuban Black Beans (Frijoles Negros) are a favorite side dish in our kitchen! Rich, earthy black beans prepared Cuban style, with vegetable stock, bell pepper, onion, garlic, red wine vinegar and plenty of herbs.
Cuban Black Beans Recipe (Frijoles Negros)
We're cooking up a comforting pot of Cuban Black Beans in the Chili Pepper Madness kitchen, my friends. Would you care for some?
Why You'll Love This Recipe
- Cuban black beans are the perfect side dish for any meal, from simple weeknight dinners to backyard cookouts or parties.
- I'll show you how to make them with either dried beans or canned beans as a time saver.
- I'll show you how you can add a bit of spice factor to liven them up even more.
I've enjoyed frijoles negros in Cuban restaurants for years, and this recipe duplicates those flavors perfectly every single time.
The focus here is on flavor and I think you're going to love them. Though, of course, you are free to spice them up as much as you'd like. I know you want to, my crazy chilihead friends!
Cuban Black Beans Ingredients
- Black Beans/ Use dried black beans or canned. Dry beans are more traditional, but I have include instructions for both options.
- Water or Stock.I am using a homemade vegetable stock for mine, but any stock will do, or water.
- Vegetable Oil. For cooking and for finishing. Use a good quality olive oil.
- Vegetables. Use green bell peppers, onion and garlic. Red bell pepper is good, too.
- Seasonings. Oregano, cumin, bay leaf, sugar for a touch of sweet.
- Vinegar. I use red wine vinegar, though other vinegars will work.
- For Serving. Fresh lime juice or lime wedges, fresh chopped parsley, cooked white rice if desired.
How to Make Cuban Black Beans and Rice - The Recipe Method
The first thing you'll need to do is soak the beans if using dry beans. Cover them in water and soak them overnight until the beans are tender. Drain the water and add the beans to a large pot or Dutch oven.
Add 8 cups water or stock and bring to a boil, then simmer for 1 hour, until the beans are nice and tender.
I prefer using stock or broth for more flavor. I like to save old vegetable shavings, herb stems, even Parmesan cheese rinds in the freezer for stock making.
Foods come out so much more flavorful this way, though if you're unable to obtain stock, water will be fine.
If using canned black beans, skip the above steps and simply drain them and add to the pot.
Next, cook the onion, bell pepper and garlic, then scoop them into the bean pot. Stir in the oregano, ground cumin, bay leaves, red wine vinegar, and sugar, then cook 20 minutes to 30 minutes to allow the flavors to develop.
When the beans are ready, garnish with fresh lime juice and chopped parsley.
Boom! Done! Your Cuban black beans, aka Frijoles Negros, are ready to serve. I hope you enjoy them. They are great served over white rice or as a simple side dish.
Recipe Notes & Tips
- If you'd like to add a bit of zing to your frijoles negros, use jalapeno peppers instead of green bell pepper. Also, add 1/2-1 teaspoon cayenne pepper with your seasoning mix.
- If you have the time, opt for using dried black beans for more authentic Cuban black beans flavor. However, you will get some great results with the canned beans.
Serving Cuban Black Beans
Serve your frijoles negros as a side dish along with other Cuban recipes. Top with chopped onion for a bit of crunch factor.
Serve it over fluffy white rice for more of a meal. You can also add cooked proteins, like chicken or Cuban roast pork.
Storage & Leftovers
Once the beans have cooled to room temperature, transfer them to an airtight container and keep them stored in the fridge. Properly stored, they'll stay fresh for about 2-3 days.
To reheat, feel free to microwave the beans in 30 second intervals until warmed all the way through, or warm them gently in a pot on the stove top.
Try Some of My Other Similar Recipes
If you enjoy this recipe, I hope you'll leave a comment with some STARS. Also, please share it on social media. Don't forget to tag us at #ChiliPepperMadness. I'll be sure to share! Thanks! -- Mike H.
Cuban Black Beans Recipe (Frijoles Negros)
Ingredients
- 1 pound dried black beans (or use 3 cans, drained)
- 8 cups water or stock I used a homemade veggie stock (skip if using canned beans)
- 1 tablespoons vegetable oil
- 1 green bell pepper chopped
- 1 large white onion chopped
- 4 cloves garlic chopped
- 2 teaspoons dried oregano
- 1 teaspoon ground cumin
- 2 bay leaves
- ¼ cup red wine vinegar
- 1 teaspoon sugar
- Salt and black pepper to taste
- For Serving. Lime wedges, fresh chopped parsley, cooked white rice (if desired)
Instructions
FOR DRIED BLACK BEANS
- Prepare the dry beans first by completely covering them in water and soaking them overnight. Drain the water and add the beans to a large pot.
- Add 8 cups water or stock and bring to a boil. Reduce the heat and simmer for 1 hour, until the beans are tender.
- Heat the oil in a large pan and add the onion and bell pepper. Cook them down 6-7 minutes to soften.
- Add the garlic and stir. Cook another minute or so.
- Scoop the veggie mixture into the pot of beans, then stir in the oregano, cumin, bay leaves, red wine vinegar and sugar. Cook another 20-30 minutes to allow the flavors to develop.
- Remove bay leaves. Squeeze fresh lime juice over the top and garnish with fresh chopped parsley.
- Serve as a side or over cooked rice as your main dish.
FOR CANNED BLACK BEANS
- Add the drained black beans to a large pot.
- Heat the oil in a large pan and add the onion and bell pepper. Cook them down 6-7 minutes to soften.
- Add the garlic and stir. Cook another minute or so.
- Scoop the veggie mixture into the pot of beans, then stir in the oregano, cumin, bay leaves, red wine vinegar and sugar. Simmer 20 minutes to allow the flavors to develop.
- Remove bay leaves. Squeeze fresh lime juice over the top and garnish with fresh chopped parsley.
- Serve as a side or over cooked rice as your main dish.
Nutrition Information
NOTE: This recipe was updated on 3/8/25 to include new photos and information. It was originally published on 6/2/17.
Yeren says
Two questions:
1) I came here thru a link on your "Recipes with Sofrito" on your Sofrito page, but there is no Sofrito in this recipe. Is Sofrito necessary in this recipe? If yes, at what point do you add?
2) What is the level of stock at the end of the cooking? Simmering a total of 1h30 might evaporate 1-2 cups. So is this supposed to be watery like soup, or just sauce at the bottom of the pot?
Thanks a million.
Michael Hultquist - Chili Pepper Madness says
Yeren, use sofrito in place of or in addition to the onions and peppers early on. For stock, this is not supposed to be soupy, but definitely moist. You can easily add in more stock if needed/desired. Just make sure the beans are softened to your preference. Enjoy.
Agness of Run Agness Run says
Yum! This really seems like a healthy and mouth-watering dish! Great recipe!
Maria says
I love the idea of adding flavour as they add texture to any meal but i feel they need a little more flavour. I always add frijoles to my tacos to bulk them out
Stephen Edwards says
I love the recipes you send out. And this looks awesome. You really have it going on.
REPLY: Thanks, Stephen! -- Mike from Chili Pepper Madness.