Best Cuban Black Beans Recipe (Sopa de Frijoles Negros) Easy

If you’re craving a comforting and hearty meal, this Cuban-Style Black Beans Recipe is a traditional dish from a Cuban kitchen. This rich and flavorful dish can be served as a soup or over fluffy white rice.

Whether you’re making it the old-fashioned way or using a pressure cooker, this recipe brings the authentic taste of Cuba to your table.

This authentic Cuban dish is easy to make, full of savory spices, and perfect as a soup or served over rice. Whether you’re cooking for family or meal prepping, these homemade black beans are a must-try!

Why You’ll Love This Cuban Black Bean Recipe

• 100% authentic Cuban flavor
  
• Simple ingredients, big taste
  
• Great as a soup or side dish
  
• Freezer-friendly and meal-prep ready
  
• Cooked the traditional way,  no pressure cooker needed (but option included!)
  

 Time Breakdown

Total Time: 2 hrs 10 mins (10 mins active)

Step	Time	Pro Tip
Soak Beans (Overnight)	8+ hrs	Cuts cooking time in half!
Simmer Beans	2 hrs	Stir occasionally to prevent sticking.
Make Sofrito	10 mins	Bloom spices for max flavor.
Final Simmer	20 mins	Uncovered = thicker texture.

Shortcut: Instant Pot? Cook unsoaked beans for 45 minutes on high pressure!

 Nutrition Facts

Serving Size: 1 cup (220g) | Servings: 6

Nutrient	Amount	% Daily Value
Calories	220	11%
Protein	12g	24%
Fiber	8g	32%
Iron	20%	✅
Vitamin C	15%	✅
Carbs	40g	13%
Healthy Fats	2g	3%

Ingredients You’ll Need

For Cooking the Black Beans:

• ½ pound black beans (soaked overnight in 5 cups of water)
  
• ½ green bell pepper
  
• ½ white onion
  
• 3 cloves of garlic
  
• 2 bay leaves
  
• 1 tbsp olive oil
  
• Coriander leaves (culantro, optional)
  

Tip: Soaking beans overnight shortens the cooking time and helps them cook evenly.

For the Sofrito (Flavor Base):

• Remaining ½ green bell pepper (chopped)
  
• Remaining ½ white onion (chopped)
  
• 3 garlic cloves, minced
  
• 2 tbsp olive oil
  
• 1 tsp white vinegar
  
• 1 tsp ketchup (or 1 tsp brown sugar)
  
• ½ tsp salt (adjust to taste)
  
• ¼ tsp black pepper
  
• ½ tsp oregano
  
• ½ tsp cumin
  
• 1 packet Sazón (without annatto)
  

How to Make Cuban-Style Black Beans

Cook the Black Beans

1. Add the soaked beans with soaking water to a large pot or Dutch oven.
   
2. Add pepper, onion, garlic, bay leaves, coriander leaves, and olive oil.
   
3. Bring to a boil. Then cover and simmer on low for 2 hours, or until beans are soft.
   
4. Using a pressure cooker? Cook for 30 minutes on high pressure, then naturally release.
   

If water reduces while cooking, add 1–2 cups more as needed.

Make the Sofrito

1. In a skillet, heat olive oil on medium-high.
   
2. Add chopped onion and bell pepper; sauté for 3 minutes.
   
3. Add minced garlic, sauté 1 more minute.
   
4. Stir in oregano, cumin, black pepper, Sazón. Cook 1 minute to let spices bloom.
   
5. Add vinegar and ketchup (or brown sugar). Mix and cook briefly.
   

Combine and Simmer

1. Remove large pieces of pepper, garlic, and onion from the bean pot.
   
2. Add the sofrito mixture to the beans.
   
3. Stir and simmer uncovered for 20 minutes on low heat.
   
4. Taste and adjust salt and seasonings if needed.
   

Your beans should now be rich, fragrant, and full of Cuban flavor!

How to Serve Cuban Black Beans

As Black Bean Soup

Serve warm in a bowl with fresh cilantro and a squeeze of lime juice.

Over White Rice

For a classic Cuban meal, reduce the liquid slightly and spoon over steamed white rice.

You can also serve with fried plantains, grilled chicken, or roast pork.

How to Store and Freeze

• In the fridge: Store in a sealed container for up to 4 days.
  
• In the freezer: Let cool, portion into containers, and freeze for up to 3 months.
  
• To reheat: Warm on the stove or microwave until hot throughout.
  

Expert Tips for Best Results

• Always soak your beans overnight for faster cooking and better texture.
  
• Use culantro (long coriander) if you can find it—it holds up better in hot dishes.
  
• Don’t skip the sofrito! This step gives the beans deep flavor and that authentic Cuban taste.
  
• Ketchup or brown sugar adds a subtle sweetness that balances the dish beautifully.

Cuban Black Beans FAQs

Q: Can I use canned black beans instead of dry?

A: Yes! Drain and rinse 2 cans (15 oz each), then simmer with sofrito for 20 mins (no soaking needed).

Q: What’s the best substitute for Sazón seasoning?

A: Mix ½ tsp garlic powder + ¼ tsp cumin + ¼ tsp coriander + 1/8 tsp turmeric (for color).

Q: Why add ketchup or sugar?

A: It’s a traditional Cuban trick! Balances acidity and deepens flavor.

Q: How do I make this vegan?

A: Skip the Sazón (check for animal products) and use coconut oil instead of olive oil.

Q: Can I freeze leftovers?

A: Absolutely! Freeze in airtight containers for up to 3 months. Thaw overnight before reheating.

Q: Why simmer uncovered at the end?

A: Let the excess water evaporate for a thicker, richer consistency.

Final Thoughts

This Cuban-style black bean soup is the kind of dish that brings people together. It’s warm, filling, and full of love. Whether you serve it in a bowl or over rice, this recipe is a staple in many Cuban homes, and now it can be in yours too!

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