Creamy Black Beans (Frijoles Negros)

Restaurant-quality Cuban black beans with creamy, authentic flavor. Easy make-ahead side dish that pairs perfectly with rice.

IngredientsClear All

To Cook Dried Black Beans

• 1 lb dried black beans, picked and rinsed
• 1 small jalapeño, quartered and seeded (optional)
• 1 small yellow onion, peeled and quartered
• 2 cloves garlic
• 1 bay leaf
• 7 cups water

To Finish Cuban-Style Black Beans

• 3 tbsp olive oil
• 1 small yellow onion, finely diced
• 2 cloves garlic, minced
• 1 small jalapeño, seeded and finely diced
• 2 tsp kosher salt
• 1/2 tsp dried oregano
• 1/2 tsp chili powder
• 1/2 tsp ground coriander
• 1/4 tsp ground cumin
• 1 cup low-sodium chicken or vegetable broth

Instructions

Cook the Beans (Instant Pot/Pressure Cooker)

1. Prep beans: Pick through beans for pebbles and rinse under cold water.

2. Cook with aromatics: Place beans in Instant Pot or pressure cooker with jalapeño (if desired), quartered onion, whole garlic cloves, bay leaf, and 7 cups water.

3. Pressure cook: Seal and cook on high pressure for 30 minutes. Allow natural pressure release.

4. Drain: Drain beans and remove the large vegetable pieces (quartered onion, garlic cloves, jalapeño quarters, bay leaf) and discard.

Finish the Beans

5. Sauté fresh aromatics: Heat olive oil in a large pot over medium-high heat. Add diced onion, minced garlic, and diced jalapeño. Reduce to medium heat and sauté until soft, about 5 minutes.

6. Add spices and beans: Stir in salt, oregano, chili powder, coriander, and cumin. Add the cooked drained beans and chicken or vegetable broth.

7. Simmer: Bring to a simmer and cook for 10-12 minutes until flavors meld and beans reach a creamy consistency.

8. Serve: Serve hot over white rice or as a side dish.

Notes

Stovetop method (requires overnight soak):

• Pick through beans and soak in water overnight (minimum 4 hours)
• Drain and rinse under cold water
• In large pot, cover beans with 2 inches water; add quartered onion, jalapeño, whole garlic cloves, and bay leaf
• Simmer covered, stirring occasionally, until very tender (1.5-2 hours)
• Drain beans and remove large vegetable pieces
• Proceed with finishing steps

Hot soak method (faster alternative to overnight soaking):

• Bring a pot of water to boiling
• Add rinsed beans and bring back to a boil
• Cut the heat, cover, and let sit for 1 hour
• Drain and proceed with stovetop cooking method above

Canned beans shortcut:

• Use 3 (15-ounce) cans drained black beans plus 1/2 cup reserved bean liquid
• Skip the bean cooking steps entirely
• Reduce salt to 1 teaspoon (or omit) since canned beans are already salted
• Add drained beans with reserved liquid and broth to the sautéed aromatics
• Simmer for only 5 minutes

Storage: Cooled cooked beans will last 4-5 days refrigerated in an airtight container. Can be frozen for up to 4 months.

Tips:

• The double-aromatics method (cooking beans with whole aromatics, then discarding and adding fresh diced aromatics) creates deeper, more complex flavor
• Don't skip the first set of aromatics during cooking - they flavor the beans from the inside
• Adjust jalapeño to taste - remove seeds for less heat, or omit entirely for mild beans
• Don't leave beans at room temperature beyond 1-2 hours

Source

From Tara Teaspoon