Cuban Black Beans (Frijoles Negros)

These Cuban black beans take the same ‘ol canned black beans and make them so craveworthy that you’ll want to eat them all the time – and you’ll certainly never go back to eating plain black beans again. The savory onions and garlic mixed with the smoky flavors of the bacon and spices are so yummy that you may even make these beans to eat as an actual meal. I have definitely been known to eat a pile o’ these babies for lunch and I loved every bite. These, of course, pair perfectly with my Cuban lechon asado, and would be equally awesome with beef, chicken, or fish . . . but don’t limit these to a side dish. They’re a treat on their own.


1 Tbsp. olive oil

1 green bell pepper, chopped

1 yellow onion, chopped

6 slices of bacon, chopped

3 cloves of garlic, minced

2 15 oz. cans of black beans, drained and rinsed

½ c. chicken broth

1 bay leaf

2 tsp. cumin

1 tsp. oregano

Splash of red wine vinegar

Salt and pepper to taste

Heat the olive oil in a large skillet over medium high heat. Cook the onions and green peppers until they are tender, about 5-6 minutes. Add the bacon and continue to cook until the bacon is crispy. Add the garlic and cook one more minute. Add the bay leaf, cumin, oregano, chicken broth, black beans, and vinegar. Reduce heat to low and cook for about 15 minutes, or until the liquid is reduced. Season with salt and pepper to taste. Enjoy!

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