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    You are in: Home / Low-cholesterol / Frijoles Negros (Cuban Black Beans) Recipe
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    Frijoles Negros (Cuban Black Beans)

    Average Rating:

     111 Total Reviews

    Showing 1-20 of 111

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    • on April 07, 2002

      Fantastic and easy! We don't get black beans here, so I used garbanzo, and it probably gave the dish a completely different taste, but I loved it! I used 1 tsp oil and 1/4 tsp of garlic paste for 2 servings, and used cumin seeds instead of cumin powder. Don't omit the vinegar as it adds a wonderful tartness! I had this with rotis for a great lunch.

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    • on August 10, 2003

      Fixed these just the way you directed. Then I put them in the food processor w/ a little lime juice and made the perfect lunch tortilla. Thank you. These will be a regular on my menu!

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    • on May 25, 2010

      Really good and super easy. I didn't read the recipe correctly and ended up draining my can of beans. Since I didn't have any liquid I substitued with broth and it was still really good.

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    • on November 07, 2010

      This dish was delicious and easy. It was quite rich, especially considering how healthy it is. I added a seeded jalapeno for spice, and next time I'll leave the seeds in to kick it up a bit. I served this with spanish rice, but I think your suggestion of a simple lime-dressed rice would be better, as it would allow the flavours of the beans to dominate. It wasn't quite perfect for me - but I did forget to add the vinegar, which might bring it to five stars the next time I make it!
      UPDATE: I've made this several times now, and the vinegar is key! I use sherry vinegar instead of red wine vinegar, and I add lots of lime juice too.

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    • on May 26, 2003

      Superb. I sliced some grape tomatoes in half and added them in with the garlic. I also added a dash of cayenne pepper while the dish was simmering. It was great.

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    • on March 25, 2003

      Great black beans! This was very easy and the spices were wonderful. I added 2 minced habanero peppers to the onion and peppers but only because I was craving something really spicy. I'm so glad you suggested serving over rice with lime juice! The lime juice was a fantastic addition!!! Thanks Carol.

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    • on March 02, 2003

      Ay Caramba is right!! These beans are delicious. I followed your directions exactly and they were very well seasoned. The cumin and garlic give great flavor with a little zing from the vinegar. I followed your suggestion and served over seasoned rice. Thanks Carol.

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    • on August 13, 2010

      Aye Caramba - these ARE gooooood!!!! yum! We have made these several times and I am about to make them again for dinner now!!

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    • on August 05, 2010

      Perfect!!! Growing up as a little girl this is what my mima's house would smell like when I woke up from my nap for dinner! This is the recipe that I have been looking for for years! My grandmother was cuban and this is what her black beans tasted like. She passed away years ago and I was not at the cooking age to ask her for the recipe. You must try it, SOO simple and it taste like they have been cooking all day!!! YUM!!

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    • on July 10, 2010

      Excellent! Served this with cilantro-lime rice and it was a great hit with the family! Would definitely make again! Thank you!

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    • on July 08, 2010

      This was really, extremely good! I generally substitute jalapenos in recipes that call for green pepper (I've just never liked the taste of green pepper), but I'm sure glad that I didn't this time. All the flavors melded together so well. And per another review, I added a 1/2 cup of water to the beans in step 4. The beans came out nice and saucy, and went really well with brown rice and lime. Mmm mmm good!

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    • on June 29, 2010

      Really good. Didn't use pepper due to allergy. Used 1 tsp. oregano, 8 cloves garlic, no salt, 1 cube bouillon, beans were fresh so used water. Very good, even my daughter that prefers not to eat beans liked it!

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    • on May 03, 2010

      Really good. Amazingly, it's the same recipe as on the back of the Goya can, exchanging Cumin for Sazon. I will be adding this to my repertoire.

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    • on April 06, 2010

      Loved this! Used a red pepper and increased the garlic. The instructions need to be clearer regarding the draining of the beans. Had I not pre-read others' reviews, I'd have poured the black bean liquid down the drain. This should be corrected. Other than that...perfect recipe! Will definitely make again!

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    • on March 28, 2010

      Great recipe. I added canned diced italian seasoned tomatoes and cayanne as mentioned earlier.

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    • on September 24, 2003

      These were great. My kids loved them so much I had to make more the next night. And I love that they are healthy!

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    • on June 05, 2003

      Excellent dish! Followed the recipe exactly and loved it. I can't wait to make it again and add a few other vegetables to it, perhaps some tomato. Absolutely delicious! Thanks for posting it.

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    • on April 18, 2013

      OMG! This was so easy and TASTY! I halved the recipe. I also used apple cider vinegar instead of red wine vinegar as that is what was in the pantry. The flavor was amazing. I am definitely making these again. I served them with a quesedilla but next time I would love to serve them over rice. Wonderful recipe :)

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    • on April 09, 2013

      I wish I could make all of my bean recipes taste this good! This recipe is amazing.

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    • on March 20, 2013

      Very good. Exactly what I was looking for in flavor. I did use dry beans that I soaked and cook but otherwise made recipe as printed.

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    Nutritional Facts for Frijoles Negros (Cuban Black Beans)

    Serving Size: 1 (111 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 106.2
     
    Calories from Fat 4
    32%
    Total Fat 0.5 g
    0%
    Saturated Fat 0.1 g
    0%
    Cholesterol 0.0 mg
    0%
    Sodium 196.9 mg
    8%
    Total Carbohydrate 19.6 g
    6%
    Dietary Fiber 6.6 g
    26%
    Sugars 1.2 g
    5%
    Protein 6.6 g
    13%
    Detailed Nutrition Values About Nutrition Info

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