Cuban Frijoles Negros Recipe (Authentic Cuban Black Beans)
User Reviews
4.8
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Prep Time
5 mins
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Cook Time
30 mins
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Total Time
35 mins
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Servings
6 servings
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Calories
228 kcal
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Course
Side Dish
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Cuisine
South American
Cuban Frijoles Negros Recipe (Authentic Cuban Black Beans)
Description
This authentic Cuban black beans recipe starts by gently sautéing yellow onion and green bell pepper until golden, building a flavorful base. Garlic and spices including cumin, oregano, and bay leaves are added to infuse the cooked beans with seasoning. The beans, canned with their liquid, are poured in and simmered over low heat to meld flavors and tenderize. Once done, the beans are seasoned with salt, black pepper, and fresh lime juice, which brightens and balances the richness.
The result is a hearty, savory bean stew with a subtle mix of smoky and citrus notes reflected in the spices and lime. Texturally, the beans remain largely whole and tender, surrounded by broth enriched with aromatic vegetables.
Frijoles Negros are typically served hot alongside fluffy white rice, creating a complete meal with contrasting textures and balanced flavors.
The recipe advises refrigerated storage of leftovers in airtight containers for 4-5 days and freezing for up to 6 months. Defrosting overnight before reheating on the stove helps maintain the quality of the beans.
Ingredients
- 1 tbsp olive oil light
- 3 cloves garlic minced
- 1/2 yellow onion sliced, large
- 1 green bell pepper sliced
- 1/4 tsp cumin ground
- 1 tsp oregano dried
- 2 bay leaf
- 2 (15.5 oz) cans black beans not drained, unsalted
- salt to taste, Kosher salt and freshly ground
- black pepper to taste, Kosher salt and freshly ground
- 1 lime
- white rice for serving, cooked
Instructions
- Heat the olive oil in a medium saucepan over medium heat.
- Sauté the sliced bell pepper and onion until they begin to turn golden brown, about 3 minutes.
- Stir in the minced garlic, cumin, oregano, and bay leaves until the garlic is very fragrant, for one minute. Then pour in the beans with their liquid.
- Turn the heat down to medium low, cover the pot with the lid, and simmer for 15-20 minutes, stirring occasionally.
- After the beans have simmered, stir in about 1/2 tsp kosher salt and 1/2 tsp black pepper and squeeze in some lime. Give it a taste, season with more salt and lime juice as needed.
- Serve hot with cooked white rice.
Notes
- Store cooked beans in an airtight container in the refrigerator for 4 to 5 days.
- Freeze beans in labeled, flat freezer-safe bags for up to 6 months for easy storage.
- Thaw frozen beans overnight in the refrigerator or for a few hours at room temperature before reheating on medium-low heat.
- Serve hot with cooked white rice to complement the flavors and textures of the beans.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 228 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 228kcal | 11% |
| Carbohydrates | 38g | 13% |
| Protein | 13g | 26% |
| Fat | 3g | 5% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Sodium | 3mg | 0% |
| Potassium | 587mg | 12% |
| Fiber | 14g | 56% |
| Sugar | 1g | 2% |
| Vitamin A | 91IU | 2% |
| Vitamin C | 20mg | 22% |
| Calcium | 51mg | 5% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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