Cuban Black Beans (Frijoles Negros)

Slow-simmered black beans infused with aromatic sofrito, cumin, and bay leaves create a deeply savory Cuban staple that's both comforting and versatile. The beans develop a rich, velvety texture while absorbing all the warm spice and garlic goodness. Perfect as a side dish for rice bowls, tacos, or simply paired with crusty bread for a weeknight dinner that tastes like home.

Ingredients

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

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.

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.

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.

Add the minced garlic to the sofrito (the sautéed vegetable mixture) and cook for 1 to 2 minutes more until fragrant, being careful not to burn the garlic.

Stir the cumin, oregano, and coriander into the sofrito, toasting the spices in the oil for about 30 seconds to release their oils and deepen their flavors.

Transfer the entire sofrito mixture to the pot with the partially cooked beans. Add the bay leaves, salt, and black pepper. Stir well to combine.

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.

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.

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.