Frijoles Negros Recipe (Authentic Cuban Black Beans)

My abuela's cuban frijoles negros recipe is simple, easy, and delish. It's full of flavor but only made with a handful of pantry ingredients. Simmer on the stovetop for 20 minutes and serve with hot white rice for a traditional Cuban side dish!

Love Latino food? Try this churrasco skirt steak recipe, mojo marinated chicken, and arroz con pollo!

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Jump to:

• Abuela's Arroz con Frijoles
• Why you'll love this Frijoles Negros Recipe
• Equipment
• Ingredients
• Advantages of Using Canned Black Beans
• How to Prepare Dried Black Beans
• How to Make Cuban Frijoles Negros with Canned Beans 
• Variations and Substitutions
• What to Serve with Cuban Black Beans and Rice
• Storing, Freezing, and Reheating Cuban Black Beans
• FAQs
• More Latino Recipes
• 📖 Recipe

Abuela's Arroz con Frijoles

This dish holds a special place in my heart because it's not just a Latin-inspired creation; it's the real deal. It's the food I've grown up with, starting from my dear Abuela.

Abuela's cooking is something I cherish deeply. Now, you might wonder if she was actually my blood-related grandmother. Well no, my grandmother is Panamanian.

But here's the thing: blood had nothing to do with it. Abuela took care of me and her many great-grandchildren throughout my entire childhood.

If you've been to Miami or have Hispanic roots, you've surely tasted the deliciousness of this simple yet soulful dish. It's a staple, a beloved classic, and a nostalgic favorite from my childhood.

The "rice and beans diet" is not an insult for those of us who grew up in Latino households. It was a practical, affordable, and downright delicious way to keep all of us kids in the house well-fed and happy at dinnertime. We had arroz con gandules, congri, colorados—you name the beans, and they were on the plate at some point.

Preparing these beans from scratch was easy, and Abuela would often have me and her great-granddaughter in the kitchen, along with quite a few other children, as she effortlessly whipped up delicious meals and wrangled us all. She cared for us daily well into her seventies.

She truly was incredible and I miss her every day.

When we moved to South Florida, my mom took over making these black beans and rice, and I've been enjoying them my whole life. They've become a comfort food that always brings a smile to my face.

Why you'll love this Frijoles Negros Recipe

• Fast and Easy Beans - It's a cinch with no fancy techniques or in-depth knowhow needed to make Cuban black beans. It's simple and quick, done in less than 30 minutes.
• Authentic Recipe - this recipe came directly from an abuelita; one taste and it'll take you to a Cuban mom's dinner table or one of your favorite Cuban restaurants in no time.
• Inexpensive - beans are still one of the most affordable ingredients out there, dried or canned.
• Flavor packed - when you smell the sofrito sizzling as you make frijoles negros for the first time, you'll understand just how flavorful this is. This seasoning is what makes this dish so special.
• Vegan - yes, y'all. This recipe is traditionally and authentically vegan!

Equipment

Saucepan - you can use a large pot if you're making a big batch, but a medium saucepan works perfectly with this recipe.

Can Opener - you don't need this if you're using dried beans, but if you got canned beans without a pull tab, you'll need it.

Wooden Spoon 

Ingredients

Full ingredients, measurements, and printable instructions are in the recipe card at the bottom of this post.

• Yellow Onion, Green Bell Pepper, and Garlic Cloves - the green peppers are unripened bell peppers and taste more savory and vegetable instead of sweet tasting like red bell peppers.
• Black Beans - we're using canned beans in this recipe. Make sure you buy a brand that does not add salt to the beans and don't drain the beans. That bean juice is going to be our cooking liquid! Using dried? Don't worry, I go over how to soak beans down below.
• Ground Cumin - the earthy flavor of cumin is a must have here. It just won't taste the same at all.
• Oregano - use dried or fresh oregano, but use double the amount of fresh than dried.
• Bay Leaf - bay leaves have a subtle herbal flavor, and boost the flavors in a dish you're using. So consider it a helper herb for your oregano, cumin, and bell pepper.
• Lime Juice - classic ingredient that cuts through all those flavors with acidity and brightness. 
• Olive Oil - olive oil has good flavor that goes well with the sofrito, but any oil will work.
• Kosher Salt and Black Pepper - we're actually going to season near the end of our cooking time, instead of in the beginning. Trust me, this is important. We don't want to oversalt this.

Advantages of Using Canned Black Beans

• Convenient and time-saving - Canned black beans are pre-cooked, eliminating the need for overnight soaking and long cooking times.
• Consistency and reliability - they have a consistent texture, ensuring that your Cuban black beans turn out tender and creamy.
• Availability and accessibility - Canned black beans are readily available in grocery stores and bodegas, making them accessible to home cooks regardless of location.

How to Prepare Dried Black Beans

Dried beans are going to change this side dish from being quick to being an overnight idea. As long as you have planned ahead, dry beans are a great idea since you can buy more of them at a cheaper price than canned beans.

When you have a bag of dried black beans, first check through them for beans that have rot, mottled skin, shriveled up, any mold, or any pebbles hiding in the mix.

If there is mold, toss the whole thing out. But otherwise remove the offending bean or small stones and give the good beans a rinse under cold running water.

Next, soak the beans overnight in a large bowl full of cool water. If you try to cook dry beans as is, you'll run the risk of them not cooking through and having hard middles (and the starches within will cause gas troubles). 

Soaking the beans will soften them before you cook the beans, making them cook just as fast as canned beans.

How to Make Cuban Frijoles Negros with Canned Beans 

And that's it! Serve the cooked beans with white rice or cilantro lime rice.

Variations and Substitutions

• Vino Seco - some old recipes call for a dry red wine called vino seco, which isn't commonly found throughout the U.S. You can add that flavor with white wine or red wine vinegar, just don't use the lime since the vinegar will add that acidity.
• Not Vegan - sizzle up some bacon and use the bacon fat in lieu of the olive oil (and keep the bacon for the beans!) for more flavor!
• Add a little mojo de ajo to your beans and rice, it's a classic garlic butter sauce that amps up even more flavor.
• If you're using dried black beans, use chicken stock in lieu of the 'bean juice', about ½ cup to 1 cup's worth and simmer until the beans soften.
• Moros y Cristianos - for this traditional Cuban recipe, you'll want to cook the rice with the beans in chicken stock until everything is cooked through.

What to Serve with Cuban Black Beans and Rice

You'll find that frijoles negros goes with so many mains, it doesn't just have to be Cuban food. Here's a few of my favorites:

• With cilantro lime rice and chopped avocado - sprinkle on a little queso fresco if you'd like, beans and rice makes a meal in and of itself.
• With or in tacos - take a cue from Chipotle Mexican Grill and eat your beans in a taco or burrito bowl. Try it with a platter of carnitas street tacos!
• All types of pork - the Caribbean eats a ton of pork. We have lechon asado, pernil, carnitas, and chuletas fritas that go perfectly with beans and rice (and limon).
• Topping with fresh ingredients - Garnish the black beans with chopped fresh cilantro, diced onions, or a squeeze of lime juice to add brightness and freshness.
• Consider serving your black beans with traditional Cuban sides like maduros, yuca, or a side of crispy pork for a complete and authentic Cuban meal.

Storing, Freezing, and Reheating Cuban Black Beans

Storing: Keep the beans in an airtight container for up to 4-5 days in the fridge. Rewarm in a microwave safe container until hot and serve with rice.

Freezing: Put the beans into a freezer safe zip-top bag, flatten it out, label with the date, and freeze as flat as possible. They'll keep for up to 6 months.

Thaw: Take the frozen beans out of the freezer and thaw overnight in the fridge or on the counter for a few hours, then reheat in a saucepan over medium-low heat until hot.

FAQs

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