Black Beans or Frijoles Negros is a Cuban traditional dish. It’s served over a bed of fluffy white rice, along with sunny side up eggs, fried plantain or tostones and avocado salad. It’s also served by itself like a soup.
Beans are not only delicious, but also healthy, gluten-free and provide fiber, protein, antioxidants, B Vitamins, low in fat and calories.
For convenience, I always use canned beans to save time. As for nutrition, cooked and canned are both the same except for the sodium content of canned beans. I would suggest buying a no-salt added.
This is a vegetarian version of Cuban Black Beans. You may add ham if you prefer a non-vegetarian dish. I also like adding a few chopped Aji Cachucha or Ajicito for more flavour taste. This Cuban dish is even better the next day!
Cachucha peppers are not only sweet but they also add smokey flavour to the frijoles and other Cuban dishes. It was originally founded in Latin America and the Caribbean, and it’s now finally sold in most grocery stores in North America. This sweet pepper is used to season dishes not only in Cuba but also in Dominican Republic, Puerto Rico and other countries in Latin America. It’s very popular and an important ingredient for making sofrito.
I want to thank our friends Dunia & David for providing us the fresh cachuchas from their garden every year. I wash them, remove the seed, chop and freeze for later use.
- 3 cans of 540 ml cooked black beans (or 1 lb. of dried black beans)
- 3 tbsp. of olive oil
- 1 medium onion, peeled and finely chopped
- 1 large green pepper, cored, seeded and finely chopped
- 2 tsp. of salt, adjust according to your taste
- ½ tsp. of ground pepper
- 2 tsp. of ground cumin
- 1 tsp. of dry leaf oregano
- 2 bay leaves
- 1 tsp. of raw or brown sugar
- 1 tbsp. of white vinegar
- Optional, chopped cilantro and white onions to garnish
- In a large pot, pour 2 cans of black beans, puree or mash the 3rd can, as well as, add 2 cups of water and bring it to a boil.
- In a large skillet, warm the olive oil over medium heat. Sauté the onion and green pepper, for about 3 minutes. Add the garlic, salt, ground pepper, cumin and oregano. Cook for a few more minutes.
- Remove the sofrito or sauce base from the heat and add into the pot.
- Add the bay leaf, sugar and white vinegar.
- Continue simmering in low heat, and uncover the lid until it gets thicker for at least half an hour. Stir the beans frequently to avoid from being stuck at the bottom of the pot.
- Optional - Once you’re done cooking, drizzle a tablespoon of olive oil to enhance the flavor. Cover the pot and let it stand for 10 minutes before serving.
- Garnish with cilantro and onions.
- Rinse the beans and transfer into a large pot, cover them with water and soak overnight, at least for 8 hours. Drain and discard the water.
- Put the beans in a large pot. Add fresh cool water to cover by one inch, a tablespoon of olive oil and bring it to a boil.
- Lower the heat to medium and cook the beans until tender, for about an hour. Make sure to skim off any foam.
2. It doesn’t matter how you cook the beans, just make sure not to drain the liquid.