Cuban black beans (Frijoles Negros) are a staple in Cuban cuisine, known for their rich, earthy flavor and hearty texture. This recipe provides instructions for both dried black beans and canned black beans, so you can choose the method that works best for your time and preferences.
1. Authentic Cuban Black Beans Recipe
Ingredients
For the Beans
- 1 pound dried black beans (or 3 cans (15 oz each) black beans, drained and rinsed)
- 6 cups water (if using dried beans)
- 1 bay leaf
For the Sofrito (Flavor Base)
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 1 green bell pepper, finely chopped
- 4 garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon oregano
- 1/2 teaspoon smoked paprika (optional, for a subtle smoky flavor)
- 1 teaspoon salt (or to taste)
- 1/2 teaspoon black pepper
- 2 tablespoons white wine vinegar (or apple cider vinegar)
- 1 tablespoon sugar (balances the flavors)
- 1/4 cup fresh cilantro, chopped (optional, for garnish)
Optional Add-ins
- 1/2 teaspoon crushed red pepper (for heat)
- Splash of dry white wine (for depth of flavor)
- 1 tablespoon tomato paste (for extra richness)
Instructions
I. For Dried Black Beans
If using dried black beans, it’s important to soak and cook them properly to achieve the right texture and flavor. Here’s how:
1. Soak the Beans
Rinse the dried black beans under cold water to remove any dirt or debris. Place them in a large bowl and cover with 6 cups of water. Let them soak for at least 8 hours or overnight. This softens the beans, making them cook faster and more evenly.
After soaking, drain and rinse the beans again.
2. Cook the Beans
In a large pot, add the soaked black beans, 6 cups of fresh water, and a bay leaf. Bring to a boil over medium-high heat, then reduce the heat to low and simmer for about 60-90 minutes, or until the beans are tender. Stir occasionally and add more water as needed to keep the beans submerged.
Once the beans are tender, remove the bay leaf and set the beans aside (along with their cooking liquid).
II. For Canned Black Beans:
If you’re short on time, canned black beans are a great option. Simply drain and rinse 3 (15-ounce) cans of black beans before using them in the recipe.
III. For the Sofrito (Flavor Base):
The sofrito is the heart of Cuban black beans, infusing the dish with aromatic depth and complexity.
Step 1. Sauté the Vegetables
In a large skillet or saucepan, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and bell pepper. Cook for about 5 minutes, stirring occasionally, until the vegetables soften and become slightly translucent.
Add the minced garlic, and cook for another 1-2 minutes, until fragrant but not browned.
Step 2. Add the Spices
Stir in the ground cumin, oregano, smoked paprika, salt, and black pepper. Let the spices cook for about 30 seconds to 1 minute to bloom their flavors. This step enhances their aromatic qualities, ensuring the beans are deeply flavorful.
Step 3. Combine the Beans and Sofrito
If using dried beans, pour the cooked beans along with about 1 to 1 1/2 cups of their cooking liquid into the skillet with the sofrito. If using canned beans, add the drained beans and 1 cup of water or vegetable broth.
Stir to combine, and bring the mixture to a simmer over medium heat.
Step 4. Add the Vinegar and Sugar
Stir in 2 tablespoons of vinegar and 1 tablespoon of sugar. The vinegar adds brightness and a slight tang, while the sugar helps balance the acidity and enhances the overall flavor. Let the beans simmer for about 10-15 minutes to allow the flavors to meld together.
Step 5. Adjust the Consistency
If the beans are too thick, add a bit more water or broth to reach your desired consistency. The beans should be creamy but not soupy. Taste and adjust seasoning as needed, adding more salt, pepper, or spices to your liking.
Step 6. Serve and Garnish
Once the beans are done simmering, remove them from the heat. Serve hot, garnished with chopped fresh cilantro, if desired. Cuban black beans pair beautifully with white rice, but they’re also great with quinoa, plantains, or as a filling for burritos and tacos.
2. Tips for Success
Use Dried Beans for a Creamier Texture
While canned beans are convenient, dried beans offer a creamier texture and richer flavor. Cooking the beans from scratch allows them to absorb more of the seasonings, resulting in a more flavorful dish.
Don’t Skip the Sofrito
The sofrito is essential to achieving the authentic Cuban flavor. It’s the base that infuses the beans with the aromatic notes of garlic, onions, and peppers, along with the warmth of cumin and oregano.
Cook to Your Preferred Consistency
Some people prefer their Cuban black beans a bit thicker, while others like them more saucy. You can adjust the consistency by adding more liquid during the simmering process or mashing a few of the beans to thicken the mixture.
Add a Splash of Wine
For an extra layer of flavor, add a splash of dry white wine when simmering the beans. The wine adds depth and complexity, complementing the earthiness of the black beans.
3. Variations
Spicy Black Beans: Add a minced jalapeño or a dash of cayenne pepper for a bit of heat.
Coconut Black Beans: Stir in 1/4 cup of coconut milk at the end for a creamy, tropical twist.
Black Beans and Rice: Serve the beans with fluffy white rice, and top with fried plantains for a traditional Cuban meal.
4. Storage and Reheating
Refrigeration: Store leftover black beans in an airtight container in the fridge for up to 4-5 days. The flavors will continue to develop, making them even more delicious the next day.
Freezing: If you want to freeze the beans, let them cool completely before transferring them to a freezer-safe container. They can be frozen for up to 3 months. Thaw in the fridge before reheating.
To reheat, warm the beans in a saucepan over low heat, adding a splash of water or broth if they’ve thickened too much.
Authentic Cuban black beans are a delicious and versatile dish that can be made with either dried or canned beans, depending on your time and preference. The combination of a fragrant sofrito, earthy black beans, and a balance of vinegar and sugar creates a dish full of bold flavors that pair perfectly with rice, plantains, or any number of Cuban-inspired meals.
