Frijoles Negros
Black beans arrived in Cuba's kitchens through a mix of Spanish, African, and Indigenous influences, and frijoles negros became the everyday backbone of the Cuban table long before it became a symbol of the island's cuisine abroad. Nearly every home cook keeps a pot simmering, since the beans only improve with a slow, unhurried cook. What separates good frijoles negros from ordinary bean stew is the sofrito folded in partway through cooking rather than at the start, which keeps the vegetables from disintegrating into the broth, and the small splash of vinegar stirred in near the end, which sharpens the earthy sweetness of the beans. Served over white rice, the dish is called moros y cristianos when the rice and beans are cooked together, but frijoles negros on its own is the more common everyday version, ladled fresh over a separate plate of rice.
Beans soaked and simmered slow
Dried black beans soak overnight, then simmer for hours until the broth turns thick and glossy.
A sofrito stirred in halfway through
Onion, green pepper, and garlic are sautéed separately and folded into the pot partway through cooking, not at the start.
A splash of vinegar brightens the pot
A little vinegar added near the end cuts through the earthiness of the beans and sharpens every other flavor.
Always served spooned over rice
Ladled over white rice, frijoles negros forms one half of Cuba's everyday plate, moros y cristianos being the other.
Ingredients 4 servings
- 400 g dried black beans, soaked overnight
- 2 tbsp olive oil
- 1 green bell pepper and 1 onion, finely chopped
- 4 garlic cloves, minced
- 1 tsp ground cumin
- 1 tsp dried oregano
- 1 bay leaf
- 2 tbsp red wine vinegar
- 1 tsp sugar, salt and pepper to taste
How to make it
- 1Drain the soaked beans, place them in a large pot, and cover with fresh water by about 5 cm.
- 2Bring to a boil, skim off any foam, then reduce the heat and simmer, partly covered, for 1 hour.
- 3Meanwhile, heat the olive oil in a pan and cook the onion and green pepper for 5 minutes until soft.
- 4Add the garlic, cumin, and oregano to the pan and cook for 1 minute until fragrant.
- 5Stir the sofrito and the bay leaf into the pot of beans and continue simmering for 45–60 minutes more, until the beans are tender and the broth has thickened.
- 6Stir in the vinegar and sugar and season with salt and pepper, then simmer uncovered for 10 minutes to let the broth reduce further.
- 7Remove the bay leaf and serve the beans hot, ladled generously over white rice.
Nutritional info
per serving (~350 g)
Estimated nutritional values.
Pairs perfectly with
