Cuban Black Beans (Frijoles Negros)

Discover the rich flavors and cultural history of Cuban black beans with this easy-to-follow recipe. Learn how to create this nutritious and versatile dish, perfect for family meals or special occasions

Cuban black beans are more than just a dish; they’re a symbol of tradition, culture, and the rich culinary heritage of Cuba. Whether served as a side, a main dish, or part of a larger meal, Cuban black beans offer a savory, comforting experience that’s deeply rooted in the island’s history. A bowl of creamy, rich black beans is the mark of a good Cuban restaurant in my book.  

This humble dish is one of my all-time favorite Latin side dishes.  Give me a bowl of these with a scoop of rice and sprinkling of chopped avocado, and I’m a happy girl.  It’s actually a perfect Meatless Monday meal.  In fact, these beans are so good, you can eat them all by themselves, no rice, no nothing.  While this recipe is made on the stovetop, you can also make this dish in the slow cooker or instant pot. I’ve included the instructions for each below.

The Origin of Frijoles Negros

Cuban black beans, or “frijoles negros,” have been a staple in Cuban households for centuries. Originating from the African influence on Cuban cuisine, these beans became a popular source of protein, especially in the rural areas of Cuba. Over time, the recipe has evolved, blending African, Spanish, and indigenous Taíno influences to create the flavorful dish we know today.

How To Make Cuban Black Beans

What makes Cuban black beans stand out is the balance of flavors. The dish starts with a sofrito—a blend of onions, garlic, bell peppers, and spices sautéed in olive oil. This mixture is the flavor foundation, imparting the beans with a rich, aromatic base. It’s also essential to include smoked meat, like smoked ham, ham hocks or pig tails. You can even use smoked turkey wings if you don’t eat pork.

The beans themselves are slow-cooked until tender, absorbing the flavors of the sofrito along with bay leaves, cumin, oregano, and a splash of vinegar. This combination creates a unique depth of flavor—earthy, slightly smoky, with a hint of sweetness and acidity. Some cooks add a pinch of sugar to enhance the natural sweetness of the beans, while others may include a dash of dry wine for an extra layer of complexity.

What To Serve With Cuban Black Beans

This recipe is are incredibly versatile. The beans can be served over white rice, a common pairing known as “moros y cristianos” or “congrí” when mixed together. This combination is a complete meal on its own, offering a satisfying balance of carbohydrates and protein.

Black beans also make a great accompaniment to meats like roast pork or chicken, often featured in Cuban holiday feasts. For a lighter meal, they can be enjoyed as a soup or even as a topping for a Cuban-style salad with fresh greens, avocado, and citrus dressing.

Are Cuban Black Beans Healthy?

YES! Aside from being delicious, Cuban black beans are packed with nutrition. They are an excellent source of plant-based protein, fiber, and essential nutrients like iron, magnesium, and folate. The high fiber content supports digestive health and helps maintain stable blood sugar levels, making them a great choice for those managing diabetes or looking to maintain a balanced diet.

What To Serve with Cuban Black Beans?

This recipe is so versatile. it can be served all by itself, or as a side dish with white or yellow rice.

Here are some other Cuban dishes to make this a whole Cuban meal:

• Cuban Bistec Empanizado (Breaded Steak)
• Pollo Asado (Latin Marinated Grilled Chicken)
• Slow Cooker Pernil (Roast Pork Shoulder)
• Twice Fried Plantains (Tostones)

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Frijoles Negros (Cuban Black Beans)

Servings 8

Author Delish D’Lites

Ingredients

• 1 pound dried black beans rinsed and picked clean
• 4 cups of water
• 1/4 diced smoked ham
• 1/4 cup sofrito
• 2 smoked ham hocks or smoked turkey wings
• 1 1/2 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1 tbsp Sazon seasoning without annatto
• 1 tbsp chicken bouillon powder
• 2-3 bay leaves
• 4 cups low sodium chicken stock or water
• 2 tablespoon vinegar
• 1/4 cup fresh cilantro, chopped optional
• diced white onion for serving
• salt to taste

Instructions

Stovetop Version

1. Pour the dry beans into a strainer, and rinse them off in cold water. Pick through them to check for small stones, sticks or deformed beans.
2. Pour the rinsed beans into a large pot, and cover them with 4 cups of water.
3. Bring the beans to a boil, boil them for 2 minutes, and then turn them off.
4. Allow the beans to soak for 1 hour.

5. Once the beans have soaked for an hour (don't drain them), turn the stove back on to a medium heat.

6. Add the sofrito, diced ham, ham hocks, cumin, oregano, Sazon, chicken bouillon, and bay leaves into the beans.

7. Pour in the chicken stock, and stir the mixture together to combine.

8. Bring the beans to a boil, then lower the heat to medium-low.

9. Cover the pot and cook the beans for 2 hours, until they’re tender.

10. When the beans are done, add the vinegar, cilantro, and salt, to taste. Serve in bowls and top with diced onion, if desired.

Crockpot Version

1. Pour the dry beans into a strainer, and rinse them off in cold water. Pick through them to check for small stones, sticks or deformed beans.

2. Soak the beans overnight in the fridge in 4 cups of water, or pre-cook them using the quick soak method.

3. Drain the beans and pour them into the slow cooker insert.

4. Add the sofrito, diced ham, ham hocks, cumin, oregano, Sazon, bouillon and bay leaves into the beans.

5. Pour in the chicken stock, and stir the mixture together to combine.

6. Cook the beans on low for 8 hours, until tender.

7. When the beans are done, add the vinegar, cilantro, and salt, to taste. Serve in bowls and top with diced onion, if desired.

Instant Pot Version

1. Pour the dry beans into a strainer, and rinse them off in cold water. Pick through them to check for small stones, sticks or deformed beans.

2. Soak the beans overnight in the fridge in 4 cups of water, or pre-cook them using the quick soak method.

3. Heat your Instant Pot on the saute setting. Once it's hot, add olive oil, sofrito and diced ham, and cook for 2-3 minutes, stirring constantly.

4. Pour the soaked beans into the Instant Pot (don't drain). Add the ham hocks, cumin, oregano, Sazon, bouillon and bay leaves into the pot.

5. Add water and stir to combine. Seal the Instant Pot, press the beans/chili setting and set the time for 45 minutes.

6. Release the pressure naturally. Once the beans are done, add the vinegar, cilantro, and salt, to taste. Serve in bowls and top with diced onion, if desired.

Recipe Video