Experience the rich and vibrant flavors of Cuban cuisine with this traditional recipe for Cuban Black Beans (Frijoles Negros). This dish, perfect as a side or a comforting soup, features tender black beans simmered with a medley of aromatic herbs and spices for a truly authentic taste.
Ingredients
🌿 ½ lb Goya black beans
🧅 ½ white onion, chopped
🧅 ½ white onion, whole
🫑 ½ green bell pepper, chopped
🫑 ½ green bell pepper, whole
🧄 3-4 whole fresh garlic cloves
🧄 3-4 mashed fresh garlic cloves
🍃 ½ tsp Dominican oregano
🌿 ⅛ tsp Ground cumin
🌶️ ½ tsp Ground black pepper
🍗 ½ cube Knorr Chicken Bouillon
🍾 1 ½ tbsp Vino Seco dry white wine
🌿 2 Bay leaves
🥬 2 tbsp Fresh cilantro, chopped
🍅 1 tsp Tomato paste
🍬 ½ tsp Light brown sugar
🌶️ 2 chorizos, chopped (optional)
🫒 Olive oil (Bertolli for sautéing)
💧 Water
Instructions
1- Prepare Beans:
- Soak ½ lb of Goya black beans overnight in enough water to cover them fully.
2- Initial Bean Cook:
- Transfer the soaked black beans along with their soaking water to a large Dutch oven (such as a red Le Creuset enameled cast iron pot).
- Add ½ a whole white onion, ½ a whole green bell pepper, 3-4 whole fresh garlic cloves, a drizzle of Bertolli olive oil, and one bay leaf.
- Bring to a boil, then reduce heat and simmer for about 1 hour, or until the beans are tender. Add additional water if necessary.
3- Sauté Chorizo (Optional):
- While the beans are simmering, or after they become tender, heat some Bertolli olive oil in a stainless steel frying pan.
- Add 2 chopped chorizos and sauté until cooked through. Skip this step for a vegetarian option.
4- Sauté Vegetables:
- To the same frying pan with the chorizo or olive oil, add ½ chopped white onion and ½ chopped green bell pepper.
- Cook until the vegetables are translucent.
5- Combine & Season:
- Transfer the sautéed chorizo and vegetables to the pot of black beans.
- Stir in ½ tsp Dominican oregano, ⅛ tsp ground cumin, ½ tsp ground black pepper, ½ of a Knorr chicken bouillon cube, 1 ½ tbsp Vino Seco dry white wine, 2 tbsp chopped fresh cilantro, and 1 tsp tomato paste.
6- Second Simmer:
- Stir well and simmer for another 20 minutes, allowing the flavors to meld and the beans to thicken.
7- Add Mashed Garlic:
- Add 3-4 mashed fresh garlic cloves to the pot and stir.
8- Add Sugar:
- Sprinkle in ½ tsp light brown sugar and stir to combine.
9- Final Simmer:
- Simmer for an additional 2 minutes and then remove from heat.
10- Serve or Rest:
- The black beans are now ready to serve. For enhanced flavor, it's recommended to let them rest overnight and serve the next day.
Prep Time: Soak overnight (8-12 hours)
Cook Time: 1 hour and 32 minutes
Total Time: Approximately 10 hours with overnight soaking
Servings: 6–8
Calories: Approximately 180 per serving
Protein: 8g per serving
Fats: 7g per serving
Carbohydrates: 25g per serving
Equipment: Le Creuset Dutch Oven, All-Clad Stainless Steel Frying Pan, Glass mixing bowls, Measuring cups/spoons, Large spoon/ladle, Mortar & Pestle (Pilon), Cutting board, Chef's knife
Cooking Tips:
- Simmer the beans slowly for the best texture and flavor.
- Adjust seasonings to taste, especially if skipping optional ingredients like chorizo.
- For a completely vegetarian dish, omit the chicken bouillon cube and chorizos.
#cubancuisine #frijolesnegros #cubanrecipes #beans #comfortfood
YouTube channel - Chef Zee Cooks: https://www.youtube.com/@Chefzeecooks