Frijoles Negros (Cuban Black Beans)

  • Prep Time: 15 mins
  • Total Time: 1 hrs
  • Servings: 6
  • About This Recipe

    “Ay Caramba, these are good!”

    Ingredients

  • 2 (10ounce) cans black beans, liquid drained and reserved
  • 1mediumonion, chopped
  • 1green pepper, chopped
  • 4garlic cloves, minced
  • 1teaspooncumin powder
  • 1/2 teaspoonoregano
  • 1/2 teaspoonsalt
  • 1tablespoonred wine vinegar
  • Directions

  • Fry the onion and pepper in a little oil.
  • Add the garlic and saute a little.
  • Introduce a little of the bean liquid until all previous ingredients are soft.
  • Add the beans with the remaining liquid.
  • Add spices and simmer about 30 minutes.
  • Add the vinegar just before serving.
  • These are quite good when served over a bed of rice seasoned with just lime.
  • Reviews

  • “Fantastic and easy! We don’t get black beans here, so I used garbanzo, and it probably gave the dish a completely different taste, but I loved it! I used 1 tsp oil and 1/4 tsp of garlic paste for 2 servings, and used cumin seeds instead of cumin powder. Don’t omit the vinegar as it adds a wonderful tartness! I had this with rotis for a great lunch.”

  • “Fixed these just the way you directed.Then I put them in the food processor w/ a little lime juice and made the perfect lunch tortilla.Thank you.These will be a regular on my menu!”

  • “Really good and super easy.I didn’t read the recipe correctly and ended up draining my can of beans. Since I didn’t have any liquid I substitued with broth and it was still really good.”

  • “This dish was delicious and easy.It was quite rich, especially considering how healthy it is. I added a seeded jalapeno for spice, and next time I’ll leave the seeds in to kick it up a bit.I served this with spanish rice, but I think your suggestion of a simple lime-dressed ricewould be better, as it would allow the flavours of the beans to dominate.It wasn’t quite perfect for me – but I did forget to add the vinegar, which might bring it to five stars the next time I make it!
    UPDATE: I’ve made this several times now, and the vinegar is key! I use sherry vinegar instead of red wine vinegar, and I add lots of lime juice too.”

  • “Superb. I sliced some grape tomatoes in half and added them in with the garlic. I also added a dash of cayenne pepper while the dish was simmering. It was great.”

  • “Great black beans!This was very easy and the spices were wonderful.I added 2 minced habanero peppers to the onion and peppers but only because I was craving something really spicy.I’m so glad you suggested serving over rice with lime juice!The lime juice was a fantastic addition!!!Thanks Carol.”

  • “Ay Caramba is right!! These beans are delicious. I followed your directions exactly and they were very well seasoned. The cumin and garlic give great flavor with a little zing from the vinegar. I followed your suggestion and served over seasoned rice. Thanks Carol.”

  • “Aye Caramba – these ARE gooooood!!!! yum! We have made these several times and I am about to make them again for dinner now!!”

  • “Perfect!!! Growing up as a little girl this is what my mima’s house would smell like when I woke up from my nap for dinner! This is the recipe that I have been looking for for years! My grandmother was cuban and this is what her black beans tasted like. She passed away years ago and I was not at the cooking age to ask her for the recipe. You must try it, SOO simple and it taste like they have been cooking all day!!! YUM!!”

  • “Excellent! Served this with cilantro-lime rice and it was a great hit with the family! Would definitely make again! Thank you!”

  • “This was really, extremely good! I generally substitute jalapenos in recipes that call for green pepper (I’ve just never liked the taste of green pepper), but I’m sure glad that I didn’t this time. All the flavors melded together so well. And per another review, I added a 1/2 cup of water to the beans in step 4. The beans came out nice and saucy, and went really well with brown rice and lime. Mmm mmm good!”

  • “Really good. Didn’t use pepper due to allergy. Used 1 tsp. oregano, 8 cloves garlic, no salt, 1 cube bouillon, beans were fresh so used water. Very good, even my daughter that prefers not to eat beans liked it!”

  • “Really good. Amazingly, it’s the same recipe as on the back of the Goya can, exchanging Cumin for Sazon. I will be adding this to my repertoire.”

  • “Loved this!Used a red pepper and increased the garlic.The instructions need to be clearer regarding the draining of the beans.Had I not pre-read others’ reviews, I’d have poured the black bean liquid down the drain. This should be corrected.Other than that…perfect recipe!Will definitely make again!”

  • “Great recipe. I added canned diced italian seasoned tomatoes and cayanne as mentioned earlier.”

  • “These were great.My kids loved them so much I had to make more the next night.And I love that they are healthy!”

  • “Excellent dish! Followed the recipe exactly and loved it. I can’t wait to make it again and add a few other vegetables to it, perhaps some tomato. Absolutely delicious! Thanks for posting it. “

  • “Thanks for a great recipe. I made them following the recipe exactly and the whole family enjoyed them and asked to have them again soon.”

  • “OMG! This was so easy and TASTY! I halved the recipe. I also used apple cider vinegar instead of red wine vinegar as that is what was in the pantry. The flavor was amazing. I am definitely making these again. I served them with a quesedilla but next time I would love to serve them over rice. Wonderful recipe :)”

  • “I wish I could make all of my bean recipes taste this good!This recipe is amazing.”

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