Cuban Black Beans (Frijoles Negros)
Homemade Cuban-style black beans simmered with onion, pepper, garlic, and spices. Finished with sugar and vinegar for the perfect sweet-tangy balance.
Servings: 6
Equipment
- Dutch oven or Instant Pot
- Skillet
- Cutting board
- Knife
- Wooden Spoon
Ingredients
- 1 lb dry black beans about 2 ¼ cups
- 2 Tbsp olive oil
- 1 medium onion diced
- 1 green bell pepper diced
- 4 garlic cloves minced
- 1 bay leaf
- 1 tsp dried oregano
- 1 tsp ground cumin
- 1 Tbsp sugar
- 2 Tbsp red wine vinegar
- 1 ½ tsp kosher salt to taste
- ½ tsp black pepper
- 6 cups water 5 for Instant Pot
Instructions
- Soak beans overnight. Drain.
- For Stovetop: Cook beans with bay leaf in 6 cups water until tender, 60–90 minutes. Make sofrito, stir into beans, and season with sugar, vinegar, salt, and pepper. Simmer 20–30 minutes.
- For Instant Pot: Sauté sofrito in pot. Add beans, bay leaf, 5 cups water. Cook High Pressure 35 minutes. Natural release 20. Add sugar, vinegar, salt, and pepper. Simmer to thicken.
Notes
Recipe Tips
Calories: ~210 | Protein: 12g | Carbohydrates: 35g | Fat: 4g | Fiber: 9g
- Chop vegetables before starting so everything is ready.
- Do not drain the cooking liquid — it becomes the sauce.
- Taste and adjust the sugar and vinegar until the balance feels right to you.
- Use red bell pepper instead of green if that is what you have on hand.
- Mash a cup of beans and stir them back in for a creamier texture.
- Store in the refrigerator for up to 5 days.
- Freeze in airtight containers for up to 2 months.
- Over white rice for the classic pairing
- With roast pork or mojo chicken
- Alongside fried plantains for a full Cuban meal
- In burrito bowls or as a hearty meatless main
Calories: ~210 | Protein: 12g | Carbohydrates: 35g | Fat: 4g | Fiber: 9g
