Authentic Cuban Black Beans (Frijoles Negros)
This restaurant-quality Cuban Black Beans recipe has creamy, authentic flavor. With just 5 ingredients, these beans are an easy make-ahead side dish that will feed a crowd.
Servings: 5 cups
Calories: 214kcal
Ingredients
To cook dried black beans
- 1 pound dried black beans picked and rinsed, see Note for how to use canned beans
- 1 small jalapeño quartered and seeded, optional
- 1 small yellow onion peeled and quartered
- 2 cloves garlic
- 1 bay leaf
- 7 cups water
To finish Cuban-style black beans
- 3 tablespoons olive oil
- 1 small yellow onion finely diced
- 2 cloves garlic minced
- 1 small jalapeño seeded and finely diced
- 2 teaspoons kosher salt
- ½ teaspoon dried oregano
- ½ teaspoon chili powder
- ½ teaspoon ground coriander
- ¼ teaspoon ground cumin
- 1 cup low sodium chicken broth or vegetable broth
Instructions
Cook black beans: Instant Pot method
- Pick through dry beans for any pebbles and rinse under cold running water.
- Place in an Instant Pot. For spicier black beans add the jalapeño, for less spicy leave it out. Add the onion, garlic, bay leaf, and water.
- Seal and cook on high pressure for 30 minutes. Let the Instant Pot do a natural release.
- Drain beans and remove any large aromatic vegetable pieces you see. Finish the beans immediately or keep in an airtight container in the fridge for up to 3 days.
Cook black beans: Stovetop method -- NEEDS OVERNIGHT SOAK
- Pick through dry beans for pebbles and place the beans in a large pot and cover with 1 to 2 inches water. Soak overnight (minimum of 4 hours), drain under cold running water, and rinse.
- In a large pot cover beans with 2 inches of water. Add the onion, jalapeño if desired, garlic and bay leaf.
- Bring mixture to a simmer, then cover. Allow beans to simmer, stirring occasionally, until very tender, 1 hour 30 minutes to 2 hours. If needed, reduce the temperature to prevent the beans from scorching.
- Drain beans and remove any large aromatic vegetable pieces you see. Finish the beans immediately or keep in an airtight container in the fridge for up to 3 days.
Finish black beans
- In a pot or high-sided skillet heat olive oil over medium high heat. Add onion, garlic, and jalapeño and reduce heat to medium. Sauté until onion is soft and translucent, about 5 minutes.
- If using homecooked beans (either Instant Pot or stovetop): Stir in the salt, oregano, chili powder, cumin and coriander and cook 30 seconds. Add drained cooked beans and broth, then bring mixture to a simmer, stirring occasionally. Continue simmering and stirring until flavors meld, about 10 to 12 minutes. If using canned beans: Reduce the salt to 1 teaspoon or omit it completely, and stir in the oregano, chili powder, cumin and coriander. Cook for 30 seconds. Add drained canned beans, ½ cup canned bean liquid and broth, then bring mixture to a simmer, stirring occasionally. Continue simmering and stirring until flavors meld and the beans are tender enough to smash easily with a fork, about 5 minutes (longer if needed to reach desired softness). Taste and season with additional salt if needed.
- Serve beans immediately or store in an airtight container in the fridge for up to a week.
Notes
Canned beans: You can replace all of the ingredients needed to cook dry black beans with 3 (15-ounce) cans drained black beans and a ½ cup reserved canned bean liquid. Then follow the directions for how to finish the black beans recipe.
Nutrition
Serving: 1cup | Calories: 214kcal | Carbohydrates: 26g | Protein: 8g | Fat: 9g | Saturated Fat: 1g | Sodium: 1141mg | Potassium: 362mg | Fiber: 8g | Sugar: 1g | Vitamin A: 220IU | Vitamin C: 9.5mg | Calcium: 49mg | Iron: 2.1mg
