Frijoles Negros con Tamarindo (Tamarind Black Bean Pot)

About This Recipe

Classic Cuban frijoles negros are built on a sofrito of onion, green pepper and garlic bloomed in cumin, then simmered with black beans until the liquid turns creamy and dark. This version leans into a tamarind-tomato variation that shows up in some eastern Cuban and Caribbean-influenced kitchens, where a spoonful of tamarind concentrate is stirred into the tomato base for a sour-sweet depth that cuts through the richness of the beans. The beans themselves do most of the work if you let them simmer long enough — starch released from the beans thickens the pot naturally, so there's no need for flour or cornstarch. A green pepper and bay leaf simmered whole in the pot (then removed) round out the aroma without turning bitter. A final drizzle of olive oil and a splash of vinegar at the table is traditional and non-negotiable. Served over white rice as 'moros y cristianos' territory, or on its own with a wedge of avocado, this is weeknight Cuban comfort food that gets better the longer it sits.

Ingredients

Serves 6

• 450 gdried black beans(soaked overnight)
• 6 cupswater(plus more as needed)
• 1bay leaf
• 1green bell pepper(left whole, plus half diced for sofrito)
• 3 tbspolive oil(divided)
• 1onion(finely diced)
• 4 clovesgarlic(minced)
• 1 tspground cumin
• 2 tbsptomato paste
• 2 tbsptamarind concentrate
• 1 tspdried oregano
• 1.5 tspfine sea salt(or to taste)
• 1 tbspred wine vinegar
• 1 pinchsugar

Instructions

1. 1

   Simmer the beans

   Drain soaked beans, add to a large pot with 6 cups water, the bay leaf and the whole green pepper. Bring to a boil, then reduce to a low simmer, partially covered, for 60-75 minutes until beans are tender but not mushy.

2. 2

   Build the sofrito

   While beans cook, heat 2 tablespoons olive oil in a skillet over medium heat. Cook diced onion and diced green pepper until soft, about 7 minutes, then add garlic and cumin and cook 1 minute until fragrant.

3. 3

   Add tomato and tamarind

   Stir tomato paste into the sofrito and cook 2 minutes to deepen its color, then whisk in tamarind concentrate until smooth.

4. 4

   Combine

   Remove and discard the whole green pepper and bay leaf from the bean pot. Stir the sofrito into the beans along with oregano and salt.

5. 5

   Simmer to thicken

   Continue simmering uncovered for 15-20 minutes, mashing a spoonful of beans against the pot wall to help thicken the liquid.

   Mashing just a few beans (not all of them) is what gives Cuban-style beans their signature creamy-but-whole texture.

6. 6

   Finish and serve

   Stir in vinegar, sugar and remaining tablespoon of olive oil off the heat. Taste and adjust salt. Serve hot over white rice.

Variations

• •

  Skip the tamarind for classic frijoles negros if you want the traditional version without the sour-sweet twist.

• •

  Add a smoked ham hock or a few strips of bacon to the pot while the beans simmer for a smokier, richer pot.

• •

  Serve mixed with rice as moros y cristianos by cooking the rice separately and folding the two together just before serving.

Storage

Refrigerate up to 5 days; the flavor deepens overnight. Freeze in portions up to 3 months. Reheat with a splash of water since the beans thicken further in the fridge.

Frequently Asked Questions