Cuban Black Beans
These Cuban Black Beans, or frijoles negros, are the real thing: deeply savory, silky-sauced, and built on a slow-cooked sofrito of onion, green bell pepper, and garlic that has anchored Cuban cooking for generations. Made with Ralston Family Farms Black Beans and seasoned with cumin, oregano, and bay leaf, this dish is comfort food at its most elegant. The secret is in the sofrito. Cooked low and slow until sweet and fragrant, it transforms humble dried beans into something extraordinary. A splash of red wine vinegar at the very end brightens the whole pot. Partially mashing the beans creates that thick, glossy, home-cooked texture you’ll love. Naturally vegan, gluten-free, and packed with plant-based protein and fiber, this recipe is as nourishing as it is satisfying. Serve it over white rice with sliced avocado and a squeeze of lime, or alongside your favorite Latin dishes. If you’re searching for authentic Cuban black beans recipes, frijoles negros from scratch, easy sofrito black beans, Cuban rice and beans, or vegan Latin comfort food, this Ralston Family Farms recipe belongs in your regular rotation.
Made with Black Beans - 25lb Bucket
Ingredients
Preparation
-
The night before, place Ralston Family Farms Black Beans and the ½ onion half in a large bowl. Cover with cold water by at least 3 inches. Soak overnight (8-12 hours). Drain and rinse well, discarding the onion. Short on time? Quick soak: add beans to a pot, cover with water, bring to a boil for 5 minutes, turn off heat, cover, and rest 1 hour. Drain and rinse.
-
Add drained beans to a large pot with 5 cups of water (or broth) and the 2 bay leaves. Bring to a boil over high heat, then reduce heat to medium-low and simmer uncovered for 50-60 minutes, until beans are completely tender, soft but not falling apart. Skim any foam from the top during the first 10 minutes. Do not add salt yet.
-
While beans simmer, make the sofrito. Heat olive oil in a large skillet over medium heat. Add the diced onion with a small pinch of salt and cook 8-10 minutes, stirring occasionally, until soft and translucent. Add the green bell pepper and cook another 5 minutes. Add the garlic and cook 1-2 minutes until fragrant.
-
Stir in tomato paste, cumin, oregano, smoked paprika, black pepper, and sugar. Cook for 2 minutes, stirring constantly, to toast the spices and deepen the paste. The sofrito should smell rich and fragrant. Remove from heat and set aside.
-
Once beans are tender, remove and discard the bay leaves. Add the sofrito directly into the pot of beans. Stir to combine. Season generously with salt. Simmer everything together over medium-low heat for 15-20 minutes to marry the flavors, stirring occasionally.
-
Using the back of a wooden spoon or a potato masher, mash roughly ¼ to ½ of the beans directly in the pot then stir to incorporate to thicken the sauce. Add a splash of water if it becomes too thick.
-
Remove from heat. Stir in the red wine vinegar and the finishing drizzle of olive oil. Taste and adjust salt and vinegar to your preference. The flavor should be savory, earthy, slightly tangy, and deeply aromatic.
-
Serve over Ralston Family Farms White Rice, topped with fresh cilantro, sliced avocado, white onion, and a squeeze of lime. Add hot sauce if you want some heat and enjoy!
