Cuban Black Beans (Frijoles Negros)
Jump to recipeIngredients
- 1 pound (450 grams) dried black beans
- 6 cups (1.4 liters) water or vegetable broth
- 1 large onion (about 8 ounces or 225 grams), diced
- 1 green bell pepper (about 6 ounces or 170 grams), diced
- 6 garlic cloves, minced
- 2 bay leaves
- 2 teaspoons (4 grams) ground cumin
- 1/2 teaspoon (1 gram) dried oregano
- 1/4 cup (60 milliliters) olive oil
- 1 tablespoon (18 grams) salt, plus more to taste
- 1/2 teaspoon (1 gram) black pepper
- 1/2 teaspoon (2.5 grams) ground coriander (optional but traditional)
- 2 tablespoons (30 milliliters) vinegar or lime juice (optional, for finishing)
Instructions
- 1
Rinse the dried black beans under cold water, picking through them to remove any stones or debris. Place the beans in a large pot and cover with about 8 cups (1.9 liters) of cold water. Let them soak overnight, or use the quick-soak method: bring to a boil for 2 minutes, then remove from heat and let sit covered for 1 hour.
- 2
Drain the soaked beans and rinse them again under cold water. Return the beans to the pot and add 6 cups (1.4 liters) of fresh water or vegetable broth. Bring to a boil, then reduce heat to low, cover partially, and simmer for about 45 minutes to 1 hour until the beans are mostly tender but still hold their shape.
- 3
While the beans cook, heat the olive oil in a large skillet over medium heat. Add the diced onion and green bell pepper and sauté for 5 to 7 minutes until softened and fragrant, stirring occasionally.
- 4
Add the minced garlic to the soffritto (the sautéed vegetable mixture) and cook for 1 to 2 minutes more until fragrant, being careful not to burn the garlic.
- 5
Stir the cumin, oregano, and coriander into the soffritto, toasting the spices in the oil for about 30 seconds to release their oils and deepen their flavors.
- 6
Transfer the entire soffritto mixture to the pot with the partially cooked beans. Add the bay leaves, salt, and black pepper. Stir well to combine.
- 7
Reduce the heat to low and simmer uncovered or partially covered for another 45 minutes to 1 hour, stirring occasionally. The beans should become very creamy, with some of them breaking down into the cooking liquid. If the mixture becomes too thick, add water in quarter-cup (60 milliliter) increments. If it's too thin, continue simmering uncovered.
- 8
Taste and adjust the seasoning with salt and pepper as needed. Remove the bay leaves. For a more authentic finish, stir in the vinegar or lime juice if desired, which brightens the flavors considerably.
- 9
Cook for another 5 minutes to allow flavors to meld. The beans are ready when they're creamy inside but still hold their shape, and the broth is rich and dark.