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Abuela's Frijoles Negros Grandma's Cuban Black Beans Recipe

Experience the rich, authentic flavors of Cuba with Abuela's slow-cooked black beans! This traditional recipe, passed down through generations, delivers incredibly tender and flavorful beans. A secret ingredient (baking soda) helps reduce any digestive discomfort, ensuring a delightful culinary journey. While it requires time, the result is well worth the wait – a side dish that will transport you straight to the heart of Cuba!

Prep Time 30 mins
Cook Time 1620 mins
Calories 362.3 kcal
Protein 15g
Rating 5.0 (3 Reviews)
Abuela's Frijoles Negros Grandma's Cuban Black Beans 88

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Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Abuela's Frijoles Negros Grandma's Cuban Black Beans

  • 1 pound dried black beans
  • 1 medium green bell pepper
  • 20 cups water
  • 3 tablespoons olive oil
  • ½ teaspoon black pepper
  • 1 medium onion
  • 1 teaspoon dried oregano
  • 2 cloves garlic, minced
  • 1 bay leaf
  • 1 tablespoon brown sugar
  • 1 teaspoon salt
  • 2 tablespoons white vinegar
  • 2 tablespoons dry white wine

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How to Make Abuela's Frijoles Negros Grandma's Cuban Black Beans

  1. Wash 1 pound of dried black beans and soak them overnight in a large bowl with 8 cups of water and ½ of a medium green bell pepper, cut into large chunks. Let this sit at room temperature.
  2. Drain the soaked beans. In a large pot, combine the beans with 12 cups of fresh water. Bring to a boil, then reduce heat to low, cover, and simmer until the beans are very tender (approximately 1-1.5 hours, or until easily mashed).
  3. While the beans simmer, heat 2 tablespoons of olive oil in a large skillet over medium heat. Sauté 1 medium onion, chopped, 2 cloves garlic, minced, and the remaining ½ medium green bell pepper, chopped, until softened (about 5-7 minutes).
  4. Mash 1 cup of the cooked beans roughly with a potato masher or fork. Add this to the skillet with the sautéed vegetables.
  5. Pour the entire mixture (sautéed vegetables and mashed beans) back into the pot with the remaining cooked beans.
  6. Add 1 teaspoon of salt, ½ teaspoon of black pepper, 1 teaspoon of dried oregano, 1 bay leaf, and 1 tablespoon of brown sugar.
  7. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 1 hour.
  8. Stir in 2 tablespoons of white vinegar and 2 tablespoons of dry white wine. Cover and simmer for another hour.
  9. If the beans are still too watery after 2 hours of simmering, remove the lid and cook uncovered until they reach your desired consistency. Stir occasionally to prevent sticking.
  10. Remove the bay leaf before serving. Drizzle with 1 tablespoon of olive oil and enjoy!

Nutrition Information (Approximate per serving)

Sodium

65 g

Sugar

15g

Fat

18g

Carbs

8g

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Soups, Stews & Chilis Sweets & Sides Side Dishes Vegetarian Proteins Bean & Lentil Recipes The Americas Caribbean Healthy Vegetarian Vegan Gluten Free

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Lactose Time To Make Course Main Ingredient Cuisine Preparation Occasion North American Low Protein Side Dishes Beans Caribbean 1 Day Or More Central American Heirloom Historical Holiday Event Vegan Vegetarian Stove Top Cuban Dietary Christmas Low Cholesterol Low Saturated Fat Low Calorie Low Carb Black Beans Egg Free Healthy 2 Free Of Something Low In Something Equipment