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Cuban Black Beans Recipe (Frijoles Negros)
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Cuban Black Beans Recipe (Frijoles Negros)

Cuban black beans are the perfect comforting side dish, easy to make with dried or canned beans, a no-fail recipe proven to satisfy. It's a favorite side dish of ours!
Prep Time10 minutes
Cook Time1 hour 35 minutes
Total Time1 hour 45 minutes
Course: Side Dish
Cuisine: Cuban
Keyword: black beans
Servings: 4
Calories: 275kcal
Author: Mike Hultquist

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

Calories: 275kcal | Carbohydrates: 33g | Protein: 10g | Fat: 11g | Saturated Fat: 1g | Sodium: 31mg | Potassium: 528mg | Fiber: 11g | Sugar: 2g | Vitamin A: 125IU | Vitamin C: 26.9mg | Calcium: 81mg | Iron: 3.4mg