With roots deeply immersed in African, Caribbean, Spanish and Taíno flavours, plus a few others, the food of Cuba is much like its neighbours. Meats, tubers, rice, beans, plantain and cuba libre.

Ok, I threw the last one in there, even if it’s origins are a little hazy.

Frijole negros is up there as being one of the more popular staples, and its ingredients seem to vary wherever you go. The base of black beans and sofrito (onions, green capsicum, oregano & garlic) doesn’t change – something that gives it its distinctive flavour – but added extras like cumin, ham hocks and tomatoes show up from time to time.

My little spin on Cuban black beans contains smoked paprika. I couldn’t help myself as I adore the stuff. It’s not all that noticeable in the end result, but it adds a certain something you’re not aware of.

I’m quite happy eating this high protein, rustic dish on its own, scooped over rice with a spicy handful of sliced green chillies and coriander leaves. There’s something really nourishing about it, and if it’s served alongside a delicious slow-cooked meaty stew – even better. Especially if there are fried plantains involved.

Slightly adapted from here

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Frijoles negros - Cuban black beans

Wholesome, delicious and nourishing, this is frijoles negros - Cuban black beans that are perfect with rice and fresh chillies.

Course

Main Dish

Cuisine

Cuban

Servings

servings

Ingredients

• 450 g black dried beans
• 2.5 litres water
• 120 ml olive oil
• 1 large onion chopped
• 2 medium green capsicum chopped
• 4 cloves garlic thinly sliced
• 1 tbsp smoked paprika
• 1 bay leaf
• ½ tsp dried oregano
• 3 tsp salt
• 1 tsp black pepper freshly milled
• 2 tsp white vinegar
• 2 tsp wine (white or red)
• Green chilli to garnish
• Coriander leaves to garnish

Course Main Dish Cuisine Cuban Servings servings Ingredients 450 g black dried beans 2.5 litres water 120 ml olive oil 1 large onion chopped 2 medium green capsicum chopped 4 cloves garlic thinly sliced 1 tbsp smoked paprika 1 bay leaf ½ tsp dried oregano 3 tsp salt 1 tsp black pepper freshly milled 2 tsp white vinegar 2 tsp wine (white or red) Green chilli to garnish Coriander leaves to garnish

Instructions

1. Soak the beans in a large pot with the 2.5 litres of water overnight. Keep the beans in the water and bring to the boil, allowing it to simmer gently for 45 minutes.
2. Meanwhile, heat a skillet over medium. Add the 120 ml oil. Yes, it does sound like a lot, but just go with it - olive oil is good for you. Cook the onion and capsicum in the oil for 5 minutes, stirring frequently. Toss in the garlic and cook for 5 minutes more, then stir through the paprika for 1 minute. Turn off the heat.
3. Take 1 cup of the cooked beans and mash it through the sautéed onion and capsicum. Add this to the pot with the rest of the beans, along with the bay leaf, oregano, salt and pepper. Give it a good stir, lay a lid on top - leaving a small gap for it to breathe.
4. Simmer for 1 hour, and stir occasionally.
5. Add the vinegar and wine and simmer it for 1 more hour, stirring occasionally to prevent it sticking.
6. Serve with rice.

Recipe Notes

I've served mine with coriander leaves and green chilli that has been cut and seared in a pan. This may not be traditional, but it does add a lovely freshness with a slight bite.

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