Cuban black beans are delicious, inexpensive and the epitome of Latin American food. This is a totally vegan friendly dish and pork free. A recipe that's great to batch cook on the weekend for your loved ones.
They say you cannot talk about Cuban food without mentioning Cuban black beans (frijoles negros) and you know what I believe this assertion to be true.
When I visited Cuba several years ago I left like I was in a black bean heaven. If you love legumes that are brimming with flavour from slow cooking then this recipe is for you!
Unlike the English speaking islands that favour other legumes such as red kidney beans, pigeon peas etc..
I've noticed that the Spanish speaking islands are notorious for whipping up a mean black bean dish.
Having grown up on legumes all my life this wasn't hardly surprising to me and certainly not an alien concept either.
I've sampled authentic Cuban black beans in two different locations - Cuba and Miami which has a large population of Cuban people.
If my memory serves me correctly, I found identical flavours in both regions - the flavours were rich, bold and the beans were SOOOOO tender.
Canned beans vs dried beans
This recipe is strictly for dried beans only, I haven't tasted the ratio for how to make this recipe using canned/pre cooked beans.
Legumes/beans irrespective of whether they are canned or dried yield the same outcome.
It really boils down to what YOUR preference is and what works for your lifestyle. By default most Caribbean people will generally use dried beans (for cost cutting purposes) over canned ones.
There are pros and cons to both, canned beans are handy, especially if you are leading a busy lifestyle, tired or simply in a rush.
Granted, they are convenient BUT....they can be costly if you plan on using them all the time which is why most Caribbean people will opt for the dried beans.
These beans are significantly cheaper, but do require soaking unless you have an instant pot or pressure cooker.
The recipe update
Several years has passed since I first made this recipe and we food bloggers sometimes like to re-visit our old content and make changes.
I have updated this recipe since it was first made, but I want to talk you through the adaptations that I have made to keep things honest and transparent.
First of all I have increased the cooking time slightly because honestly true Cuban black beans take awhile to cook, but the wait is SO worth it.
Although coconut oil is NOT authentic to Cuban or any Caribbean cooking I like to use it simply because of its wonderful health properties.
However, olive olive works well and I do like to rotate between the 2 oils, see my Caribbean Foodie 101 post to get more insight into what my site is about.
I have also added an extra ½ cup worth of beans, to increase the serving quantity to feed up to 6 people rather than 4 and tweaked the amount of herbs/spices to accommodate the additional half a cup.
The cane sugar is optional but used by some to balance out the acidity from the cider vinegar and this is something that I like to do with its soup counterpart.
Since the cooking time has increased, the sauce thickens even more without the use of starch. If you have made this recipe before then of course, you can follow the old format.
I have also included some step by step pictures which differ from the video enclosed. Again, the difference comes from the updated concept and the video being first made some years ago.
The sofrito
In my humble opinion, what really brings out the true flavour of these black beans is the sofrito.
Sofrito is the back bone of the recipe, similar to how Trinidadians have their Green Seasoning and Haitians have their Epis.
It is a blend of aromatic herbs and spices that are either sauteed or blended into a smooth paste.
For our black beans, we are opting for the sautéing method, where we saute our foundation ingredients - onion, garlic in oil and season with oregano, salt (I use pink), cumin and black pepper.
The steps
- Start by rinsing the beans several times before leaving them to soak overnight in a large pot or bowl of water (not the 6 cups of water).
- The next day drain off the dark coloured water and replenish with the 6 cups of water (add the beans to a large pot if you have used a bowl during the soaking process).
- Add the bay leaves and a tablespoon of coconut oil to the pot.
- Bring the water to the boil then reduce the heat to medium and simmer with the lid on until they soften (this may take up to 1-1 ½ hours).
- Once the beans have cooked, they should be soft to the touch (use the back of a spoon, to determine tenderness) if ready, it will mash with ease.
- Prepare the sofrito by sautéing the garlic, onions and bell peppers in a skillet with 2 tablespoons of coconut oil on medium heat until soft and translucent.
- Season the sofrito mix with the black pepper, oregano, cumin and pink salt then stir.
- Once the onions have turned translucent, transfer the contents into the large saucepan with the black beans and stir.
- Use a ladle to extract some of the beans (about ¾ cups worth) and mash them before returning them to the pot. This will help to create a thick bean sauce.
- Stir in the cider vinegar (and sugar if you are using) before reducing to low-medium heat.
- Put the lid on the pot and allow to simmer until the beans start to thicken up (anything from 45 minutes- 1hour). Feel free to mash some more beans during the time of simmering for further thickening or add a splash of water if required to create more sauce.
- Do a taste test and adjust for additional seasoning if required.
- Discard the bay leaves and serve accordingly
Notes and tips
- If you suffer from bloating from the sugar of the legumes then be sure to squeeze some lime juice (about 2 tablespoons) into the water when you are soaking the black beans.
- Cooking time will vary depending on how long the beans take to cook.
- This recipe serves up to 6 people (The quantity has been updated).
- Soak the beans overnight, this is really important to get the correct consistency and accurate cooking time. Don't try to cheat by using unsoaked black beans as this will alter/delay the overall cooking results.
- The black beans should take about an hour to 1 hr 30 minutes to soften, be sure to test them to determine their readiness.
- This recipe is for dried beans only, using canned beans will adjust the liquid ratio which I haven't tested out yet.
- Remember to do a taste test and adjust the level of seasoning to your preference at the end of the cooking process.
- If you don't have a ladle, that's okay, just use a large spoon to scoop out the beans instead.
- This is a freezer friendly recipe, simply freeze down any leftovers for up to 3 months.
- The beans should be soft before adding the sofrito, use a spoon or fork to mash a few, if they mash with ease that means they are ready.
- You don't want the beans to be water logged or similar to soup. Towards the end there should be a thickish sauce (you can evaporate any additional liquid by increasing the heat) but only towards the end of cooking and do this while watching the stove so the beans do not burn.
More Cuban recipes
- Yuca Con Mojo
- Instant Pot Black Bean Soup
- Slow Cooker Black Beans
- Cuban Mojo Marinade
- Moros y Cristianos
Serving suggestions
- Brown Rice
- Vegetable Rice
- Oven Baked Plantain (platanos)
- Steamed Vegetables
- Sweet Potato Mash
- Mashed Plantains (Mangu)
**Don't forget to comment below and star rate if you have tried my recipes. Let's be friends and engage on YouTube, Facebook and Instagram I also like to pin on Pinterest, where you can find more amazing recipes.**
Vegan Cuban Black Beans (Frijoles Negros)
Ingredients
- 1½ cup of dried black beans (260g)
- 6 cups of water (1.42 litres)
- 2 bay leaves
- 3 tablespoon coconut oil (44ml) can use olive oil
- 1 medium onion chopped
- 1 large green bell pepper chopped
- 6 garlic cloves minced
- 1 teaspoon black pepper (5g)
- 2 teaspoon cumin (10g)
- 2 teaspoon oregano (10g)
- 1 teaspoon pink salt (5g)
- 1 tablespoon of apple cider vinegar (15g)
- 1 tablespoon raw cane sugar (15g) optional, can use coconut sugar
- additional pink salt and black pepper to taste, if needed
Instructions
- Start by rinsing the beans several times before leaving them to soak overnight in a large pot or bowl of water (not the 6 cups of water).
- The next day drain off the dark coloured water and replenish with the 6 cups of water (add the beans to a large pot if you have used a bowl during the soaking process).
- Add the bay leaves and a tablespoon of coconut oil to the pot.
- Bring the water to the boil then reduce the heat to medium and simmer with the lid on until they soften (this may take up to 1-1 ½ hours).
- Once the beans have cooked, they should be soft to the touch (use the back of a spoon, to determine tenderness) if ready, it will mash with ease.
- Prepare the sofrito by sautéing the garlic, onions and bell peppers in a skillet with 2 tablespoons of coconut oil on medium heat until soft and translucent.
- Season the sofrito mix with the black pepper, oregano, cumin and pink salt then stir.
- Once the onions have turned translucent, transfer the contents into the large saucepan with the black beans and stir.
- Use a ladle to extract some of the beans (about ¾ cups worth) and mash them before returning them to the pot. This will help to create a thick bean sauce.
- Stir in the cider vinegar (and sugar if you are using) before reducing to low-medium heat.
- Put the lid on the pot and allow to simmer until the beans start to thicken up (anything from 45 minutes- 1hour). Feel free to mash some more beans during the time of simmering for further thickening or add a splash of water if required.
- Do a taste test and adjust for additional seasoning if required
- Discard the bay leaves and serve accordingly
Notes
- If you suffer from bloating from the sugar of the legumes then be sure to squeeze some lime juice (about 2 tablespoons) into the water when you are soaking the black beans.
- Cooking time will vary depending on how long the beans take to cook.
- This recipe serves up to 6 people (The quantity has been updated).
- Soak the beans overnight, this is really important to get the correct consistency and accurate cooking time. Don't try to cheat by using unsoaked black beans as this will alter/delay the overall cooking results.
- The black beans should take about an hour to 1 hr 30 minutes to soften, be sure to test them to determine their readiness.
- This recipe is for dried beans only, using canned beans will adjust the liquid ratio which I haven't tested out yet.
- Remember to do a taste test and adjust the level of seasoning to your preference at the end of the cooking process.
- If you don't have a ladle, that's okay, just use a large spoon to scoop out the beans instead.
- This is a freezer friendly recipe, simply freeze down any leftovers for up to 3 months.
- The beans should be soft before adding the sofrito, use a spoon or fork to mash a few, if they mash with ease that means they are ready.
- You don't want the beans to be water logged or similar to soup. Towards the end there should be a thickish sauce (you can evaporate any additional liquid by increasing the heat) but only towards the end of cooking and do this while watching the stove so the beans do not burn.
donna says
9/25/2022-Sunday
This is the first time I made black beans from scratch and they came out so delicious and creamy!
I didn't have fresh vegetables available but I made it from dehydrated veggies that I soaked in water. It contained onions, parsley, green bell pepper, red bell pepper, carrots, celery and tomato,
I used minced garlic from a jar. Freshly ground coarse black pepper, sazon with saffron, pink himalayan salt, jarred tomato sauce, olive oil and red wine merlot salt. I didn't measure just estimated everything. Also, a drop of red wine vinegar in my individual bowl.
I smashed some of the beans in the pot at the end of cooking with a potato masher instead of taking some beans out in a separate bowl to mash.
I've made a lot of different beans since eating a vegan diet 3 years ago but was always intimidated by black beans till I found your recipe.
I must say I am very proud of myself and the dehydrated veggies tasted every bit as good as fresh and the sizes were cut much smaller than I would have been able to do with fresh anyway!
The beans tasted so good that I ate them alone without cooking some Jasmine rice.
Thanks for giving me something to follow, it worked out fantastically!
Charla says
Hi Donna, thank you so much for reaching out to me. I'm just glad that you enjoyed the recipe and tweaked it to suit, it definitely sounds like you really nailed the recipe 🙂
Donna says
Thanks Charla, I'm making another pot right now as I write this based on your recipe! Thank you!
Charla says
Aww thank you so much Donna, I'm so glad you liked the recipe. If you haven't already, try the Cuban Black Beans Soup, you won't be disappointed.
Pamela says
Was raised on a lot of cuban food whenever we had family gatherings on my moms side. Every year was at a different relatives house and all us kids would help prepare too. We would take all the fresh ears of corn and take off the kerbal. Shuck, peel and scrape. It would involve 75 ears of corn or so. In the big roaster my aunt would roast overnite 2 huge pork butts. With onions, garlic, lots of colorful peppers, roasted and diced pablanos, a spice sack(oregano, bay leaves, cumin, salt, pepper, ?-all I could remember) and stock. Then she'd bone it and SHRED the meat. Then add all the corn and juices to the roaster. It would cook and be stirred for hrs. Then shed add chopped green and black olives, extra pimientos, cilantro and parsley, about 25 creamed avacados, about 1 hr before serving. All these dishes were started about 9am cook all day. This dish I'm trying to recreate. All the family who passed down this dish are gone now and I'd like to pass this recipe on. Had you ever heard of it? Or is it this families special dish? We kids loved it. Mostly cause we help prepare it. My aunt always made fried tortilla chips to eat it with. And a dollop of crema. But most of us spooned it. Was so good. I've tried to copy this thru the years. Came close according to my mom. But she always said something was missing. She couldnt remember the whole recipe before she passed. Does anyone know this recipe or something close to it?
Rachael says
Hi Pamela thanks for your recipe I’m gonna make this it sounds like a regional dish! Got no idea I’m from Australia lol thanks tho!
Eaglestar says
Sure would be nice to know how many servings this will make. 2? 4?
Charla says
Serves roughly 4 people.
Victoria P says
I doubled this recipe and served it to a large group. We were preparing a build your own burrito bowl type meal. This recipe was just one option for the beans they could choose from, however, mine were the ones that were devoured!!! People kept coming back for more. Thank you for the recipe! (confession: because I was short on time, I used canned black beans. Today, I’m making this again and using dried beans I’m preparing in my pressure cooker)
Charla says
Yay!! So glad your crew enjoyed the recipe. Yes canned beans work too and pressure cooker the dried beans will save even more time. I need to update this recipe very soon to reflect these options.
Gabe B. says
Hello Charla, I don't know how old you are but I'm almost 60 yoa (and I'm also Cuban). I can tell you that I have seen many people add a little cane sugar to the recipe, hence not been uncommon. What caught my attention on this recipe is the fact that olive oil was not listed as the main cooking oil, when it should be. I have never seen any Cuban use coconut oil or any other for the recipe. Nonetheless, if it does not alter the taste I guess you can use it. Other than that it looks good to me. Enjoy.
Ps: if you want to try those beans in a different way, place them in a blender, make a puree (you might have to add a little water to make them creamier) and you'll be hooked with the results...simply delicious.
Charla says
Thanks for commenting and sharing your tip in respect to blending the beans.
Rose says
look delicious! I just visited Cuba and got an awesome recipe for black bean stew (potaje). check it out 🙂 100% vegan too
Richard Ruth says
OK. I stumbked across this recipe and it looks yummy. But you gotta get an instant pot. I made black beans without presoaking them in 7 minutes. I am not kidfing you. This happened a week ago and i am still in shock.
Charla says
Thank you! Since posting this recipe I now use my pressure cooker to cook the entire recipe which comes together in 30minutes. If I didn't have a pressure cooker I would have purchased an instant pot as they are practically the same thing. Seven minutes is very impressive!!
Sonia says
Hi! I tried these and loved the recipe, thanks! Just wondering, do you happen to know if this would work in a crock pot? Would I need to decrease the water?
Charla says
Hi Sonia. I havent hopped on the crock pot band wagon yet so i honestly don't know how you would adjust accordingly to yield the same results. I have made a note of your query and will hopefully do some trial and error this month.
Kim says
I think this is a perfect protein dish for vegans. I will give a try this weekend for sure!
Charla says
I hope you like it
Jolie says
Will definitely be giving these a try. I've been using black beans more commonly (admittedly in mexican dishes) these days, and keen to try a cuban spin on it!
One question for you Charla, do you know if the black beans are a different type between say an asian grocery store and anywhere else? I've been getting my dried black beans from the local chinatown, they are just labelled as 'back beans'.
Charla says
Hi Jolie, Thank you for the compliment. There should be no difference between the black beans, they are all the same and certainly a lot more cheaper in their dry form.
Natasha @ Salt and Lavender says
These look so good! I need more black beans in my life. Pinning!
Charlene says
Thanks Natasha
Suchi @elegantmeraki says
Never tried Cuban beans, looks like I just a spoon to dig in.
Charla says
Thank you!
laura says
Charla
I was very impressed by the ingredient list but please loose the sugar. We cubans do not add sugar to our black beans, ever!!!! Then let us know which version you like the best!!! cheers
Charla says
Hi Laura, thank you. I will modify the ingredients list accordingly.
Alex says
Love it! Added extra water by mistake and had. soup!
Charla says
No problem! it's very versatile anyway but thank you Alex.
Lisa @ Garlicandzest.com says
I love good black beans and yours look absolutely mouthwatering! I could live off of them too!
Charla says
Hahaha me and you both Lisa
Kylee from Kylee Cooks says
We're big fans of black beans here, too! That is a gorgeous presentation!
Charla says
Aww what a lovely comment Kylee, thank you!
Mary says
I love a good pot of black beans! (I could pretty much live on the them too!)
Charla says
You're apart of the black bean crew, that's awesome!
The Food Hunter says
Always my favorite at Cuban restaurants,
Charla says
Yay! Mine too