Frijoles Negros a la Cubana — Cuban Black Beans and Rice

Other Fast With Oil Published June 13, 2026

Cuban black beans are slow-simmered until the broth turns thick and almost velvety, perfumed with a sofrito of green pepper, onion, garlic, cumin, and oregano, finished with a splash of vinegar that wakes the whole pot up. Ladled over white rice — the classic arroz con frijoles — they are humble, filling, and quietly perfect, the kind of dish generations have eaten daily because it never gets old. Black beans are a serious source of protein and fiber, and a bay-scented pot of these will carry you through a long fasting day with ease.

This works as written on oil days. For strict no-oil days, build the sofrito by sweating the vegetables in a few tablespoons of the bean liquid until soft — the flavor concentrates beautifully without fat.

FASTING LEVEL: Fast With Oil (adaptable for strict days — see notes)
SERVINGS: 4
TIME: 40 minutes (with canned beans)

INGREDIENTS

- 3 tablespoons olive oil (omit for strict days)
- 1 onion, finely diced
- 1 green bell pepper, finely diced
- 6 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 2 bay leaves
- 2 cans (800g total) black beans, with their liquid
- 1 cup vegetable broth or water
- 2 tablespoons red wine vinegar
- 1 teaspoon sugar
- Salt and black pepper to taste
- Cooked white rice, to serve
- Diced raw onion and lime wedges, to serve

METHOD

1. If using oil: heat the oil in a pot over medium heat. Add the onion and green pepper and cook until very soft, about 8 minutes. Add the garlic, cumin, and oregano and cook 1 minute more. (For strict days: sweat the onion, pepper, and garlic in 1/3 cup bean liquid until soft before adding spices.)

2. Scoop out about half the sofrito and reserve. Add the black beans with their liquid, broth, and bay leaves to the pot.

3. Bring to a simmer, then mash a generous ladleful of beans against the side of the pot to thicken the broth.

4. Simmer uncovered for 20-25 minutes, stirring occasionally, until the liquid reduces to a thick, glossy sauce.

5. Stir in the vinegar, sugar, and the reserved sofrito. Simmer 5 minutes more. Season well with salt and pepper.

6. Discard the bay leaves. Serve over white rice, topped with a little raw diced onion and a squeeze of lime.

NOTES

- For strict no-oil days: use the bean-liquid sauté and stir a tablespoon of extra vinegar in at the end to keep things vivid.
- The vinegar at the finish is what makes these taste Cuban rather than generic — don't skip it. A splash of dry sherry alongside it is traditional and excellent.
- For a heartier plate, fold in a cup of cooked rice directly at the end to make a one-pot moros y cristianos.
- These freeze beautifully. Make a double batch for the fast.