Easy Cuban Black Beans | Frijoles Negro Cubanos | Cuban Recipes | Made To Order | Chef Zee Cooks

black beans

🥗Healthier: lentils

💰Cheaper: pinto beans

Lentils are lower in calories, while pinto beans are often less expensive.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil is healthier, while canola oil is more budget-friendly.

vinegar

🥗Healthier: lemon juice

💰Cheaper: apple cider vinegar

Lemon juice adds brightness, while apple cider vinegar is often less costly.

cilantro

🥗Healthier: parsley

💰Cheaper: green onions

Parsley offers a similar flavor profile, and green onions are generally less expensive.

Dice onions, cubanelle pepper, and set aside.

In a dutch oven over medium heat warm up olive oil. Then add onions, peppers, and a pinch of kosher salt to help veggies sweat. Once the veggies have softened and become translucent, add softened black beans. Mix together until well combined and sauté for 3 minutes. Then add water, chicken bouillon or kosher salt, Dominican oregano, cumin, bay leaves, tomato paste (optional), and cilantro (optional). Mix together and simmer for 20 minutes.

Beans should be rich and thick after 20 minutes. Add extra water if needed or simmer for longer to further thicken Cuban black beans. Once the beans reach desired thickness, taste and adjust for salt. Remove bay leaves and cilantro. Then add mashed garlic, vino seco (dry white cooking wine) or red wine vinegar, and brown sugar. Simmer on low for another 5 minutes. Then let rest for 10 minutes before serving rice or your favorite Cuban dish.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary