They’re a staple, along with rice, with all of their famously flavorful main dishes. But don’t worry, these black beans are so easy. Just a few pantry staples is all you need to get this Caribbean classic on the table… Wherever you go in Central America and Latin Caribbean countries, beans always seem to find their way onto the menu. Of course we all know Mexico’s famous Refried Beans. And in our home, we just can’t get enough of Puerto Rico’s ultra flavorful Habichuelas Guisadas. Frijoles Negros are Cuba’s favorite. And once you try them alongside their citrus and garlic infused meats, we think you’ll agree that they’re the perfect pairing.
Ingredients Needed
Black beans – We use canned, but will include instructions for dried as well. Veggies – Onion and green bell pepper. Garlic – Of course. Olive oil – For sautéing. Red wine vinegar – For a little acidity. Sugar – For balance. Seasonings – Oregano, cumin, bay leaf, salt and pepper. Water
Cuban Black Beans Recipe
See below if using dried beans. In a saucepan or dutch oven, heat olive oil over medium high heat. Add green pepper and onions, sauté till they are beginning to soften, about 5 minutes. Add garlic and cook an additional minute. Add beans, oregano, cumin, bay leaf, vinegar, sugar, water, salt and pepper. Mix well, and bring to a simmer. Reduce heat to medium low, cover cook for 10 minutes. Remove lid. Taste and adjust for seasoning. Continue cooking, uncovered, for about 10 minutes, till the beans have a soft and creamy consistency. Serve with steamed rice and your favorite Cuban mains.
How to Prepare Dried Black Beans
If using dried black beans, they must first be soaked and cooked. For this recipe, use about 1.5 cups of dried beans. Add the beans to a large pot and cover with at least 2 inches of cold water. Soak for at least 8 hours. Drain, then refill the pot with water. Salt generously. Bring to a boil, then reduce to a simmer and cook for about 1-1½ hours, or until the beans are soft to your liking.
What to Serve with Frijoles Negros
Cuban black beans and white rice are the ideal sides for any Cuban meats like Ropa Vieja (their national dish), Vaca Frita, Mojo Pork, Pollo a la Plancha, or lechon asado. Don’t forget some Tostones for a complete Latin feast. It also pairs great with other Latin mains like Picadillo, Bistec Encebollado, Pollo Guisado, or Pernil. Sometimes, when we get tired of too many heavy meals, we’ll even enjoy them as a meatless dinner along with some yellow rice or Cilantro Lime Rice.
Leftovers and Storage
These Cuban black beans make great leftovers. Refrigerate them in an airtight container for 3-4 days. Reheat on stovetop, or in the microwave, with a splash of additional water. They also freeze great in an airtight container for 2-3 months. Just thaw overnight in the fridge the day before eating them. Give your black beans a tropical makeover with this classic Cuban Recipe. You’ll be amazed that just a little bit of extra care can take them from ordinary to extraordinary! Make sure to save or pin this recipe so you always know where to find it. And don’t forget to subscribe to GypsyPlate, we’re always cooking up new recipes for you!
Cuban Black Beans, on our Gypsy Plate… enjoy!
Try these other great bean recipes!Garic Parmesan Cannelini BeansSpanish Clams with BeansRed Beans and RiceNavy Beans with HamBlack Bean ChiliRibollita SoupCowboy CaviarFasolada SoupHarira
