Black Beans
Ingredients
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- 16 ounces dried black beans – rinsed and picked over
- 8 cups water – for soaking
- 6 cups water – for cooking, plus more as needed
- 2 leaves bay leaves
- 3 tablespoons olive oil
- 1 medium onion – finely chopped
- 1 medium green bell pepper – finely chopped
- 5 cloves garlic – minced
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 2 teaspoons kosher salt – or to taste
- 1/2 teaspoon black pepper
- 2 tablespoons distilled white vinegar
- 1 teaspoon sugar
Instructions
1. Rinse and pick over the dried black beans, discarding any debris.
2. Combine the beans with 8 cups water in a large bowl. Soak at room temperature 8–12 hours, then drain and rinse.
3. Transfer soaked beans to a large pot with 6 cups fresh water and the bay leaves. Bring to a gentle boil over medium-high heat, then reduce to a steady simmer. Skim foam, partially cover, and cook, stirring occasionally, until the beans are just tender, 60–90 minutes; add hot water as needed to keep beans submerged.
4. While the beans simmer, heat the olive oil in a skillet over medium heat. Add the onion and green bell pepper and cook, stirring, until softened and translucent, 6–8 minutes. Stir in the garlic, ground cumin, and dried oregano; cook until fragrant, 1–2 minutes.
5. Stir the sofrito mixture into the pot of beans. If you prefer a thicker broth, lightly mash 0.5 cup of beans against the side of the pot. Simmer uncovered, stirring occasionally, until the broth slightly thickens and the beans are fully tender, 15–20 minutes.
6. Season with kosher salt, black pepper, distilled white vinegar, and sugar. Simmer 2 minutes more to meld flavors, then remove from heat. Discard the bay leaves, adjust seasoning to taste, and let rest 5–10 minutes before serving.
Black beans in the Cuban style are a savory, gently spiced pot of legumes with a silky, lightly thickened broth. A soffritto of onion, green bell pepper, and garlic perfumes the pot, while cumin and oregano add warm depth. A splash of vinegar and a pinch of sugar at the end balance the earthiness, yielding beans that are creamy, aromatic, and deeply satisfying. They are commonly ladled over rice, served alongside roast meats, or enjoyed on their own with crusty bread.
Rooted in home cooking, this preparation reflects the Afro-Caribbean and Spanish influences that shape Cuban cuisine. For generations, a daily pot of frijoles negros has been a staple across the island and in the Cuban diaspora, prized for economy, nourishment, and comfort. While variations exist across the Caribbean and Latin America, the Cuban finish of slight acidity and sweetness is distinctive. The dish’s enduring popularity speaks to its versatility and the way simple pantry ingredients become something memorable through careful seasoning and time.