Cuban Frijoles Negros Recipe (Authentic Cuban Black Beans)

overhead view of a bowl of frijoles negros con arroz blanco with lime wedges

4.84 from 31 votes

Cuban Frijoles Negros Recipe (Authentic Cuban Black Beans)

Use canned beans for quick and easy authentic Cuban black beans with this delicious frijoles negros recipe! Serve with white rice and lime!

Prep Time5

Cook Time30

Total Time35

Course: Side Dishes

Cuisine: Hispanic

Servings: servings

Calories: 228kcal

Author: Eden Westbrook

Ingredients

1 tablespoon light olive oil
3 cloves garlic minced
½ large yellow onion sliced
1 green bell pepper sliced
¼ teaspoon ground cumin
1 teaspoon dried oregano
2 bay leaves
2 (15.5 oz) cans unsalted black beans not drained
Kosher salt and freshly ground black pepper to taste
1 lime
Cooked white rice for serving

Instructions

Heat the olive oil in a medium saucepan over medium heat.
1 tablespoon light olive oil
Sauté the sliced bell pepper and onion until they begin to turn golden brown, about 3 minutes.
1 green bell pepper, ½ large yellow onion
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.
3 cloves garlic, ¼ teaspoon ground cumin, 1 teaspoon dried oregano, 2 bay leaves, 2 (15.5 oz) cans unsalted black beans
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 ½ teaspoon kosher salt and ½ teaspoon black pepper and squeeze in some lime. Give it a taste, season with more salt and lime juice as needed.
Kosher salt and freshly ground black pepper, 1 lime
Serve hot with cooked white rice.
Cooked white rice

Notes

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.

Nutrition