Quick Frijoles Negros / Cuban Black Beans

More often than not, I don’t have the time or the foresight to soak dried beans overnight and cook them for 6-8 hours the next day like my grandmother used to. This recipe tastes like you’ve been slaving away all day in the kitchen, but is quick and easy enough to cook on a work night. When I moved out on my own, the first recipe I asked my grandparents how to make was black beans and rice. It’s one of my absolute favorite frijoles and it’s the only Cuban dish that you can serve as a main course without having to swap out a single ingredient to make it suitable for vegetarians and vegans. Other cultures may include ham hocks in their recipe, but Cubans never cook meat with their black beans.

My grandfather taught me that the flavor is all in the sofrito and the proper consistency is achieved by a combination of cooking at high heat and then at low heat. This is not black bean soup. This will not be runny and watery and flavorless like some black beans I’ve had at restaurants. The final product should be thick and hearty and tangy and delicious.

Black beans have always been a main course in my household. Serve it over white rice and sweet plantains, tostones, or mariquitas (plantain chips) with chimichurri sauce for dipping. Or another option is to slice up some avocado and serve that as a side. This is the quintessential Cuban meal, and I can’t eat it without being reminded of my grandparents. Buen provecho!

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Cuban Frijoles Negros - Vegan
A quick(er) version of traditional Cuban black bean stew (frijoles negros) using canned black beans instead of dried beans.
Prep Time 15 minutes
Cook Time 1.5 hours
Servings
servings
Prep Time 15 minutes
Cook Time 1.5 hours
Servings
servings
Instructions
  1. Add contents of all three cans of beans and 1 1/2 cans worth of water to a large stock pot (>6 qt) on high heat.
  2. Add herbs and spices and the freshly squeezed juice of half of a lemon. Cook on high heat without a cover for 25-30 minutes; stirring occasionally (every 5 minutes or so) with a wooden spoon.
  3. After about 30 minutes of cooking the beans, in a separate pan/skillet, start the sofrito by add olive oil to pan and bring to medium heat. Add garlic, onions and bell peppers and cook for 5-7 minutes or until onions begin to turn translucent. Make sure that you continue to stir the beans as you cook the sofrito, scraping the sides and bottom frequently.
  4. Add the sofrito to the beans, then add the sour orange juice and stir. The beans should be thickening at this point but still fluid. If they are too dry, add a little water.
  5. Reduce beans to low heat and cook for an additional 20 minutes covered; stirring and scraping the sides and bottom frequently with a wooden spoon.
  6. Once the beans have achieved a thick, gravy like consistency remove from heat and serve. Traditionally this dish is served over white rice with sweet plantains (platanos maduros).
Recipe Notes

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