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Here is a classic, deeply flavorful recipe for Cuban-Style Black Beans (Frijoles Negros). This isn’t just a side dish; it’s a staple of Cuban cuisine, rich with sofrito and soul.
Cuban-Style Black Beans (Frijoles Negros)
This recipe uses dried beans for the most authentic flavor and texture, but I’ve included a shortcut using canned beans as well.
Ingredients
For the Beans:
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1 lb (16 oz) dried black beans, rinsed and picked over
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10 cups water
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1 large green bell pepper, halved and seeded
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1 large onion, halved
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4-5 cloves garlic, whole
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2 bay leaves
For the Sofrito (The Flavor Base):
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2 tablespoons olive oil
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1 large onion, finely chopped
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1 large green bell pepper, finely chopped
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4-5 cloves garlic, minced
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1 teaspoon ground cumin
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1 tablespoon dried oregano
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½ teaspoon black pepper
For Finishing:
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2 tablespoons white vinegar or apple cider vinegar
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1½ teaspoons salt, or to taste
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1 teaspoon sugar (optional, to balance acidity)
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Optional: 1 teaspoon of finely minced fresh oregano
For Serving:
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Cooked white rice
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Fresh cilantro, chopped
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Lime wedges
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Sliced red onion
Instructions (Dried Bean Method)
1. Cook the Beans:
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Place the rinsed beans in a large pot or Dutch oven. Add the 10 cups of water, the halved green pepper, halved onion, whole garlic cloves, and bay leaves.
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Bring to a boil over high heat. Reduce heat to low, cover, and simmer for 1 to 1.5 hours, or until the beans are tender. Skim off any foam that rises to the top during cooking.
2. Prepare the Sofrito:
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While the beans are cooking, heat the olive oil in a skillet over medium heat.
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Add the finely chopped onion and green pepper. Sauté for 8-10 minutes, until very soft and translucent.
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Add the minced garlic, cumin, dried oregano, and black pepper. Cook for another 1-2 minutes until fragrant. Remove from heat and set aside.
3. Combine and Simmer:
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Once the beans are tender, remove and discard the large halves of onion, pepper, garlic, and bay leaves.
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Add the prepared sofrito mixture to the pot of beans. Stir to combine.
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Bring the beans back to a simmer and cook, uncovered, for another 20-30 minutes to allow the flavors to meld and the broth to thicken slightly.
4. Finish the Dish:
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Remove the pot from the heat. Stir in the vinegar and salt. Taste and adjust seasoning. The vinegar is crucial for the authentic “bright” finish.
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If the beans are too acidic, add a pinch of sugar to balance it.
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For a creamier texture, you can take about 1 cup of beans, mash them, and stir them back into the pot.
5. Serve:
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Serve the black beans over a large bed of fluffy white rice. Garnish with fresh cilantro, a squeeze of lime juice, and some sliced red onion.
Quick Canned Bean Shortcut
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Ingredients: 3 (15 oz) cans of black beans, NOT drained.
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Instructions: Skip Step 1. In a pot, sauté the sofrito as directed in Step 2. Add the canned beans (with their liquid), 1 cup of water or broth, and the bay leaves. Simmer for 20-30 minutes. Remove bay leaves, then finish with vinegar and salt as directed.
Key Tips for Authentic Flavor:
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Don’t Skip the Sofrito: This sautéed vegetable base is the heart and soul of the dish. Cook it until the onions and peppers are very soft.
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The Vinegar Finish: Adding the vinegar at the very end is traditional and essential. It adds a bright, tangy note that cuts through the richness.
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“Grasa” (Optional but Traditional): For an even more authentic flavor, you can render ¼ cup of chopped salt pork or bacon fat and use that instead of olive oil for the sofrito.
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Let Them Rest: Like many stews, these beans taste even better the next day after the flavors have had time to fully marry.
Enjoy your taste of Cuba! ¡Buen provecho
