Frijoles Negros Cuban Black Beans
Experience the vibrant flavors of Frijoles Negros, a classic Cuban black beans recipe that's hearty, aromatic, and irresistibly comforting. Perfectly tender black beans are simmered with a medley of sautéed onions, green bell peppers, and minced garlic, then infused with fragrant cumin, oregano, and a hint of vinegar for a tangy twist. This dish comes together with minimal effort, letting the hearty beans soak up the rich, savory flavors during a slow, aromatic simmer. Serve these traditional Cuban beans over fluffy white rice or alongside your favorite Latin-inspired meals for a deliciously authentic accompaniment. Easy to make, budget-friendly, and loaded with Cuban flair, this one-pot wonder is a family favorite that’s both satisfying and nutritious.
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Recipe Information
Ingredients
- 1 pound dried black beans
- 8 cups water
- 2 tablespoons olive oil
- 1 medium white onion, finely chopped
- 1 medium green bell pepper, finely chopped
- 4 garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 bay leaf
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 tablespoon white vinegar
- 1 teaspoon sugar
- 0.25 cup fresh cilantro, chopped (optional, for garnish)
Instructions
Rinse the dried black beans thoroughly under cold water to remove any dirt or debris.
Place the beans in a large pot and add 8 cups of water. Bring to a boil over high heat, then reduce heat to low and let the beans simmer, uncovered, for 90 minutes or until tender. Add more water if needed to ensure the beans remain submerged. Skim off any foam that forms on the surface.
While the beans are cooking, heat the olive oil in a large skillet over medium heat. Add the chopped onion and green bell pepper, and sauté for 5-7 minutes until softened.
Add the minced garlic, ground cumin, and dried oregano to the skillet. Cook for another 1-2 minutes, stirring constantly, until fragrant.
Once the beans are tender, add the sautéed vegetable mixture to the pot of beans. Stir to combine.
Add the bay leaf, salt, black pepper, and sugar to the pot. Stir well and let the beans simmer on low heat for another 20-30 minutes, uncovered, to allow the flavors to meld together.
Remove the bay leaf, then stir in the white vinegar for a touch of brightness.
Taste and adjust seasoning as needed with additional salt or pepper.
Garnish with chopped fresh cilantro, if desired, and serve hot. These beans pair wonderfully with white rice or as a side dish.
Nutrition Facts
Calories |
973 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.9 g | 41% | |
| Saturated Fat | 5.1 g | 26% | |
| Polyunsaturated Fat | 3.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3497 mg | 152% | |
| Total Carbohydrate | 134.5 g | 49% | |
| Dietary Fiber | 45.4 g | 162% | |
| Total Sugars | 13.9 g | ||
| Protein | 44.7 g | 89% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 362 mg | 28% | |
| Iron | 13.3 mg | 74% | |
| Potassium | 2197 mg | 47% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
