These Cuban black beans (frijoles negros in Spanish) are deeply flavorful and simple to make—but take time to simmer. One commenter notes: “I got the whole apartment clean by the time the beans were done, so it was perfect!” They have the right idea. Start your beans and let them do their thing while you do yours—they won’t require much attention.
While many Cuban black bean recipes call for a ham hock, this one is vegetarian. Start with dry beans (no, you can’t substitute canned beans this time). Some bean devotees say soaking is mandatory, but it’s unnecessary here. The longer cooking time gives the beans a chance to absorb maximum flavor.
While the beans simmer, you can sauté the sofrito with onion, sweet pepper, garlic, and oregano. This flavorsome quartet goes in the pot just before the beans are done, but it also stores well, so feel free to make a big batch and keep it portioned in the freezer as a soup starter. The finished beans taste even better the next day and will also freeze well, so double, triple, or quadruple the recipe for feeding crowds down the road. Serve them as a side dish with ropa vieja, plantains, perfect white rice and mojo, or an eggy breakfast.
Recipe information
Total Time
3 hours
Yield
Makes about 2 quarts
Ingredients
1
1
1
1
8
5
1
¼
Need to make a substitution?
Preparation
Step 1
Bring 1 lb. dried black beans, picked through, rinsed, 1 bay leaf, ¼ cup finely chopped medium onion, ¼ cup finely chopped green bell pepper, seeds and ribs removed, 1 Tbsp. grated garlic cloves, 5 tsp. Diamond Crystal or 1 Tbsp. Morton salt, ½ tsp. dried Mexican or Italian oregano, and 5 quarts water to a boil in a large pot. Reduce heat to medium and cook, stirring occasionally and adding more hot water if needed to cover, until beans are tender and covered by about ¼" liquid, 2½–3 hours. Discard bay leaf.
Step 2
Meanwhile, heat ¼ cup extra-virgin olive oil in a medium skillet over medium. Add remaining onion, bell pepper, garlic, and ½ tsp. dried Mexican or Italian oregano; season with kosher salt and freshly ground black pepper. Cook, stirring occasionally, until onion mixture is very soft and beginning to brown, 15–20 minutes. Stir into cooked beans. Top with cilantro leaves with tender stems, if using.
Do Ahead: Beans can be made 3 months ahead. Transfer to an airtight container and freeze.
Editor’s note: This Cuban-style black bean recipe was first printed in October 2017 and has been retested to address reviewers’ concerns about the amount of salt. Head this way for more of our favorite recipes for black beans →