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Frijoles Negros (Cuban Black Beans)


  • 2(10 ounce) cans black beans, liquid drained and reserved
  • 1medium onion, chopped
  • 1green pepper, chopped
  • 4garlic cloves, minced
  • 1teaspoon cumin powder
  • 1⁄2teaspoon oregano
  • 1⁄2teaspoon salt
  • 1tablespoon red wine vinegar


  • 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.


  • Chef OnMyMom

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

  • yogi

    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.

  • Anu

    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.

  • sugarpea

    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!

  • Folk Dancer

    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.

  • Lisap32

    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!!

  • Lumberjackie

    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 rice would 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.

  • ratherbeswimmin’

    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.

  • Essie Jane

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

  • MMMuni

    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.